作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国食品添加剂》 2010年第1期169-173,共5页

摘　　要： 分别将商品饱和单甘酯和另一种富含亚油酸的不饱和单甘酯作乳化剂添加到全脂冰淇淋(脂肪含量为10%)和低脂冰淇淋(脂肪含量为4%)中,共研发出不饱和单甘酯全脂冰淇淋、饱和单甘酯全脂冰淇淋、不饱和单甘酯低脂冰淇淋和饱和单甘酯低脂冰淇淋四个产品。通过对四个产品的冰冷感、硬度、粘度、平滑程度和包口感等进行感官评价,发现脂肪含量及乳化剂的种类对冰淇淋的冰冷感、硬度、粘度、平滑感、包口感等都有影响,全脂冰淇淋比低脂冰淇淋更粘,更滑,更具有包口感,低脂冰淇淋比全脂冰淇淋更硬,冰冷感更强。通过对四种冰淇淋老化料液的膨胀率及冰淇淋成品的抗融性进行了比较,发现不饱和单甘酯能提高低脂冰淇淋的膨胀率,并且不饱和单甘酯冰淇淋比饱和单甘酯冰淇淋具有更好的抗融性。 Four kinds of ice cream,two with regular fat（10%）and two with low fat（4%）were made by unsaturated monoacylglycerol（richin linoleic acid）and commercial saturated monoacylglycerol respectively.The sensory and physical chemistry index such as mouthfeel,firmness and melting resistance of each ice cream were compared.The results indicated that both the fat level and the presence of an emulsifier were two main factors.Regular fat ice cream had a better mouthfeel of sticky,smooth and mouth coating,while the low fat ice creams were firmer and colder.Ice creams with unsaturated monoacylglycerol were better in expansion rate and in melting resistance.

关 键 词： 不饱和单甘酯 冰淇淋 膨化率 抗融性

领　　域： [轻工技术与工程] [轻工技术与工程]