摘要
以乳清蛋白WPC-80为基质制备脂肪替代品,替代中脂冰淇淋中25%的脂肪。随着脂肪替代率的增加,冰淇淋浆料黏度和膨胀率增大,抗融化率和硬度下降,制得的低脂冰淇淋的各项感官指标均与中脂冰淇淋相当。当替代全部脂肪时,所制得的无脂冰淇淋也有较好的感官接受性。
Fat replacers were made from WPC-80. They were used to replace the fat in medium-fat-content ice cream up to 25%. When the ratio of the replacement increased, the viscosity of the icecream syrup and overrun increased, while the melting resistance and hardness decreased. By the sensory evaluation, the property of the low-fat-content ice cream was almost the same as the medium-fat content one. Even the ice cream made by replacing 100% fat with fat replacers was also acceptable.
出处
《中国乳品工业》
CAS
北大核心
2007年第1期31-34,58,共5页
China Dairy Industry
作者简介
卢蓉蓉（1970-），女，副教授，研究方向为乳品科学与技术。
