麦芽糊精脂肪替代品在冰淇淋中的应用研究  

Application of maltodextrin fat replacers in ice cream

作　　者：邱朝坤[1] 范露[1] 汪紫烟 冯光志[1] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,武汉430205

出　　处：《中国乳品工业》2014年第2期27-30,共4页China Dairy Industry

摘　　要：研究以麦芽糊精为基质的脂肪替代品在冰淇淋中的应用。通过单因素和正交实验研究了影响脂肪替代品品质的油水比、麦芽糊精添加量、单甘酯添加量、蔗糖酯添加量最佳比例。结果表明,在油水比为3∶7、麦芽糊精添加量为35%、单甘脂添加量为1.8%、蔗糖酯添加量为0.2%时人造脂肪的黏稠度、乳化稳定性达到最佳。将研制出的脂肪替代用于冰淇淋生产中,通过正交实验研究结果表明,脂肪替代品添加量35%,奶粉添加量25%,单甘酯添加量0.6%时冰淇淋的感官品质达到最佳。Application of maltodextrin fat replacers in ice cream was studied. Oil-water ratio, maltodextrin content, monostearin content,and sucrose ester content which influenced the quality of fat replacers were studied by single factor and orthogonal experiment. The results indicated that fat replacers＇ viscosity and emulsion stability were best when oil-water ratio was 3：7, maltodextrin additive amount was 35%, monostearin additive amount was 1.8%, sucrose ester additive amount was 0.2%. The fat replacers were used to make ice cream, through orthogonal experiment, when fat replacers adding quantity was 35%, milk powder adding quantity was 25%, monostearin adding quantity was 0.6%, the ice cream＇ sensory quality was best..

关 键 词：麦芽糊精 脂肪替代品 冰淇淋 乳化稳定性 

分 类 号：TS252.55[轻工技术与工程—农产品加工及贮藏工程]