Position: Home > Articles > A study on the development of a low calorie ice
Science and Technology of Food Industry
2003,24
(10)
104-106
低热量冰淇淋的开发研究
作 者：
赵凯;张守文;方桂珍
单 位：
东北林业大学林产工业学院;哈尔滨商业大学食品工程系
关键词：
低热量冰淇淋;低聚异麦芽糖;聚葡萄糖;质构;粘度
摘 要：
研究低热量冰淇淋的开发,低聚异麦芽糖与砂糖的粘度测定结果表明,前者粘度较砂糖高,但在低浓度范围内二者粘度接近,可很好地替代砂糖。聚葡萄糖水溶液的粘度很低,可替代部分脂肪而不影响冰淇淋的加工性能。低脂无糖冰淇淋的最佳配方为IMO90011％、聚葡萄糖4％、酪蛋白酸钠0.3％、复合稳定剂0.3％。低热量冰淇淋的质构特性较普通冰淇淋稍差。
译 名：
A study on the development of a low calorie ice
作 者：
Zhao Kai et al
关键词：
low calorie ice cream; isomaltooligosaccharide; polyglucose; texture; viscosity
摘 要：
The development of low calorie ice cream is studied in this article. The result shows the viscosity of isomaltooligosaccharide is higher than that of sugar. But their viscosity is similar when they are in low concentration. Ployglucose has a low viscosity, which is good to the production of low calorie ice cream. The best formula is isomaltooligosaccharide 10%, polyglucose 4%, casein 0.3% and stabilizer 0.3%. The texture of low calorie ice cream is inferior to normal ice cream.
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