不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响  

Effect of Fat Replacers on Rheological Properties of Soft Ice Cream Mixes and Quality and Mouthfeel of Ice Cream

作　　者：赵雯[1] 张健[1] 姜芸云 赵笑[1] 郝晓娜 李柳[1] 赵娟 杨贞耐[1] ZHAO Wen;ZHANG Jian;JIANG Yunyun;ZHAO Xiao;HAO Xiaona;LI Liu;ZHAO Juan;YANG Zhennai(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京工商大学,北京100048

出　　处：《食品科学》2018年第12期1-8,共8页Food Science

基　　金：国家自然科学基金面上项目(31371804)

摘　　要：分别利用浓缩牛乳蛋白(milk protein concentrate,MPC)、菊粉、葡聚糖及其复合物(浓缩牛乳蛋白-菊粉(MPC-inulin,M-I)、浓缩牛乳蛋白-葡聚糖(MPC-dextran,M-D))作为脂肪替代物制作无脂软质冰淇淋。通过仪器分析和感官评价综合分析其替代脂肪效果。结果表明,不同实验组冰淇淋在p H值、滴定酸度和膨胀率方面无明显差异,葡聚糖及菊粉的添加增加了体系稳定性,MPC可以增加体系黏度并延缓融化速率。葡聚糖组冰淇淋具有与对照组冰淇淋相似的粒径分布,而MPC组、菊粉组和M-D组的粒径更小且分布更为集中。M-I组和M-D组的频率扫描和温度扫描的动态流变学参数与对照组更为接近。感官评价分析表明,M-I和M-D组具有较好脂肪类似的口感。回归分析进一步得到整体口感与温度依赖的动态流变学参数的回归模型,为模拟低脂软冰淇淋顺滑细腻的口感提供可行的评价方法。The purpose of this research was to determine the feasibility of milk protein concentrate（MPC）,inulin,dextran and their mixtures MPC-inulin（M-I） and MPC-dextran（M-D） as fat replacers for producing low-fat ice cream by instrumental analyses and sensory evaluation.The results showed that no significant differences in the p H,titrable acidity or overrun of ice cream were found between the control and experimental groups.The use of inulin and dextran increased the stability of ice cream mixes,and MPC increased the viscosity and decreased the melting rate.The particle size distribution of ice cream in the dextran group was similar to that of the control group whereas the MPC,inulin and M-D groups showed smaller particle size with narrower range distribution.Dynamic rheological parameters at both frequency and temperature sweeps showed that the M-I and M-D groups were closer to that of the control.Sensory evaluation showed that the M-I and M-D groups had better fat-like mouthfeel.The regression model obtained by regression analysis based on overall mouthfeel and temperature-dependent dynamic rheological parameters will be useful for evaluation of the applicability of fat replacers in low-fat soft ice cream.

关 键 词：低脂软冰淇淋 脂肪替代品 粒径分布 动态流变学 

分 类 号：TS201.3[轻工技术与工程—食品科学]