不饱和单甘酯在乳清低脂冰淇淋中的应用  

Application of unsaturated fatty acid in low fat ice cream

作　　者：杨承鸿[1] 杨菁 

机构地区：[1]广东科贸职业学院生物技术系,广州510070 [2]广州美晨科技实业有限公司,广州510130

出　　处：《中国食品添加剂》2015年第12期118-122,共5页China Food Additives

基　　金：广东省产学研合作科技创新平台项目--安全高效食品乳化剂联合工程技术研发中心2013B09090009

摘　　要：随着消费者对健康的日益重视,低脂冰淇淋走入市场,但减少脂肪会使冰淇淋的融化速度加快。目前关于提高乳清低脂冰淇淋抗融性的添加剂研究的报道不多。本文首先分析不饱和单甘酯的组成,包括其中所含的单棕榈酸甘油酯与单硬酯酸甘油酯质量百分含量之比、碘值的大小,然后研究上述组成对低脂冰淇淋各项指标,特别是抗融性指标的影响。结果发现:单甘酯中碘值、单棕榈酸甘油酯与单硬酯酸甘油酯质量百分含量之比的范围是影响乳清低脂冰淇淋抗融性指标的关键因素。其中用单棕榈酸甘油酯与单硬酯酸甘油酯质量百分含量之比在2∶1到1∶2之间,单甘酯碘值大于20g/I100g,单酯含量大于90%的单甘酯制备的乳清低脂冰淇淋其抗融性优于用其他单甘酯制备的乳清低脂冰淇淋,同时冰淇淋的口感、膨胀率、黏度等其他指标未受显著影响。The composition of unsatuarated fatty acid including the ratio of glyceroll-octadecanoate and glycerollhexadecanoate and the iodine value were analyzed. The effect of the above factors on the quality of low-fat ice cream with whey were studied. The results indicated the ratio of glyceroll-octadecanoate and glyceroll-hexadecanoate was between 2：1 to 1：2,and the iodin value was 20g/I100 g,the content of momoacylglycerol was above 90%. Under the above conditions,the melting resistance was the best and the taste and other sensory evaluation as well as the viscosity did not change much.

关 键 词：不饱和单甘酯 乳清 低脂冰淇淋 抗融性 

分 类 号：TS202.3[轻工技术与工程—食品科学]