食品科学 ›› 2003, Vol. 24 ›› Issue (1): 73-75.

• 工艺技术 • 上一篇    下一篇

低聚异麦芽糖的特性及其在低糖冰淇淋中的应用研究

 赵凯, 张守文, 方桂珍   

  1. 东北林业大学林产工业学院,哈尔滨商业大学食品工程系
  • 出版日期:2003-01-15 发布日期:2011-12-13

The Property of Isomaltooligosaccharide and Its Application in Low Sugar Ice Cream

 ZHAO  Kai, ZHANG  Shou-Wen, FANG  Gui-Zhen   

  • Online:2003-01-15 Published:2011-12-13

摘要: 本文主要探讨异麦牙低聚糖的粘度特性及其在低糖冰淇淋中的应用。研究了温度、浓度、盐类及pH值对其粘度的影响,同时分析了其对低糖冰淇淋的膨胀率及物性的影响。结果表明,低聚异麦芽糖粘度比砂糖稍高,且其粘度随温度升高而降低,随浓度的升高而升高。pH值及盐类对其粘度影响较小。其添加于低糖冰淇淋中后对膨胀率有一定抑制作用,低糖冰淇淋物性指标低于普通冰淇淋。

关键词: 低聚异麦芽糖, 粘度, 低糖冰淇淋, 膨胀率

Abstract: The property and application of isom altooligosaccharide in lowsugar ic e creamwas studied in this arti-cle.Theresults showedthatthevisc ositywas changingwithtemperature,concentration,saltconcentratio nandpH value.The higher the temperature,t he lower the viscosity.The viscosit y would go up with the increase of the c on-centration.Salt with relatively lo w concentration and pH value showed l ittle effect on the viscosity of isom al-tooligosaccharide.Theaddingofis omaltooligosaccharidewouldpreventtheincreaseofoverrun.Thetextu reoflow sugar ice creamwas inferior to norma l ice team.

Key words: isomaltooligosaccharide, viscosity, lowsugar ice cream, overrun