蛋清基脂肪替代品对冰淇淋的理化性质及微观结构的影响  

Effects of Egg White-Based Fat Substitute on Properties and Microstructure of Ice Cream

作　　者：张慧[1] 蒋艳[1] 吴少福[1] 涂勇刚[1] 杨玲玲 徐明生[1] ZHANG Hui;JIANG Yan;WU Shaofu;TU Yonggang;YANG Lingling;XU Mingsheng(Key Laboratory of Natural Product and Functional Food of Jiangxi,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学江西省天然产物与功能食品重点实验室

出　　处：《食品科学》2019年第20期74-80,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400303)

摘　　要：利用蛋清基脂肪替代品降低高脂冰淇淋中的脂肪,开发低脂冰淇淋.通过理化性质测量、感官评价和微观结构的观察,综合分析脂肪替代品在冰淇淋中的代脂肪效果.结果表明:脂肪替代率15%时,冰淇淋的气泡和脂肪总聚集数量多,膨胀率提高,从54.9%增大到72.6%,而融化率降低,从48.32%降低到24.3%.在脂肪替代率25%~30%时,冰淇淋的口感和接受度降低.因此,脂肪替代率15%时,冰淇淋的可接受度最佳.The purpose of this research was to investigate the feasibility of using egg white-xanthan gum (EW-XG) complex as a fat substitute to reduce the fat content in high-fat ice cream and thus obtain low-fat ice cream. The effect of lipid replacement in ice cream was analyzed on its physicochemical properties, sensory evaluation and microstructure. The results showed that overrun was increased from 54.9% to 72.6% and melting rate was decreased from 48.32% to 24.3% when 15% fat substitute was added. Besides, the amount of bubbles and fat aggregation were increased. However, the taste and acceptance were reduced when 25%–30% fat substitute was added. Therefore, ice cream was best accepted with addition of 15% fat substitute.

关 键 词：高脂冰淇淋 脂肪替代物 膨胀率 微观结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]