【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。更多还原

【Abstract】 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.更多还原