摘要
以酶解后进行动态超高压微射流技术处理得到的超微化马铃薯淀粉脂肪模拟物为原料,研究不同替代率对冰淇淋黏度、膨胀率、硬度、融化率及感官等品质指标的影响,并进行相关性分析。结果表明,替代率为60%时,冰淇淋样品的黏度、膨胀率、硬度和融化率等指标均优于全脂对照样品,此时黏度为17.4 mPa·s、膨胀率为34.07%、硬度值为164.52 g、融化率为28.84%,且60%脂肪模拟物替代率的冰淇淋样品的色泽、气味、组织形态和滋味的评分均高于其他组别。由相关性分析可知,冰淇淋样品的感官指标之间存在极显著相关、质构与融化率和膨胀率之间存在极显著负相关。60%超微化马铃薯淀粉脂肪模拟物的添加改善了冰淇淋的成品品质。
The effects of different substitution rates on the viscosity,expansion rate,hardness,melting rate and sensory quality indexes of ice cream were studied by using the superfine potato starch fat mimetics obtained by dynamic ultra-high pressure microfluidization after enzymatic hydrolysis as raw material,and the correlation analysis was carried out.The results showed that the viscosity,expansion rate,hardness and melting rate of the ice cream samples with a substitution rate of 60% were better than those of the full-fat control sample.Specially,the viscosity was 17.4 mPa·s,the expansion rate was 34.07%,the hardness value was 164.52 g,and the melting rate was 28.84%.The color,odor,tissue morphology and taste of the ice cream sample with 60% fat simulant substitution rate were higher than those of other groups.Correlation analysis revealed significant correlation between the sensory indexes of ice cream samples,with texture showing a significant negative correlation with melting rate and expansion rate.The addition of 60% superfine potato starch fat mimetic improved the quality of ice cream.
作者
李铭媛
郑莹
郝素颖
雍雅萍
杨晓清
LI Mingyuan;ZHENG Ying;HAO Suying;YONG Yaping;YANG Xiaoqing(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Department of Agronomy,Hetao College,Bayannur 015001,China)
出处
《食品科技》
CAS
北大核心
2024年第5期275-281,共7页
Food Science and Technology
基金
内蒙古自然基金面上项目(2021MS03027)。
