脂肪替代物在低脂冰淇淋中的应用研究进展  

Research Progress of Fat Substitutes in Low Fat Ice Cream

作　　者：范军营 尹永智 逯彩云 崔醒 韩喜艳 王斌 FAN Jun-ying;YIN Yong-zhi;LU Cai-yun;CHUI Xing;HAN Xi-yan;WANG Bin(D.Co International Food Co.,Ltd,Jiaozuo,Henan 454850,China)

机构地区：[1]大咖国际食品有限公司,河南焦作454850

出　　处：《粮油食品科技》2023年第4期63-68,共6页Science and Technology of Cereals,Oils and Foods

基　　金：大咖国际食品有限公司自筹经费(2022-XM-CP-008)。

摘　　要：冰淇淋作为一种复杂的多相食品,由分散在半冷冻溶液中的脂肪球、气泡和冰晶组成。其脂肪含量通常为8%~16%,在冰淇淋体系中起着重要作用。然而,脂肪摄入过多会对健康造成不利影响,因此采用脂肪替代物部分或全部代替冰淇淋中的脂肪成为研究热点。综述了近年来国内外学者对于冰淇淋中脂肪替代物的研究进展,侧重于不同类型脂肪替代物的介绍,以及脂肪替代物对低脂冰淇淋理化和感官特性的影响,总结了其应用情况,并对未来的研发方向和重点进行了展望。As a complex multiphase food,ice cream is composed of fat globules,bubbles and ice crystals dispersed in a semi-frozen solution.The fat content is usually 8%~16%,which plays an important role in the ice cream system.However,excessive fat intake can have a negative impact on health,so the use of fat substitutes to replace part or all of ice cream fat has become a research focus.This paper reviewed the research progress of fat substitutes in ice cream by domestic and foreign scholars in recent years,and focused on the introduction of different types of fat substitutes,as well as the effects on the physicochemical and sensory characteristics of low-fat ice cream.The applications were summarized and the future research direction and focus were also prospected.

关 键 词：冰淇淋 低脂 脂肪替代物 应用 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]