Study on main texture elements which influence the overrun of ice cream
Author(s): QIAN Lei, FU Yao, HUO Guicheng
Pages: 113-115
Year: 2007 Issue: 10
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword: 冰淇淋; 膨胀率; 质构; TPA;
Abstract: 应用统计学模型研究了影响冰淇淋膨胀率的质构因素.样品配方中采用三种甜味剂和三个水平的蔗糖酯,测定的因素包括凝冻前浆料的黏度以及成品冰淇淋的各项TPA质构参数.由多元线性回归方程得出冰淇淋的凝聚性、硬度、黏附性等质构参数能够影响冰淇淋的膨胀率.
Pages: 113-115
Year: 2007 Issue: 10
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword: 冰淇淋; 膨胀率; 质构; TPA;
Abstract: 应用统计学模型研究了影响冰淇淋膨胀率的质构因素.样品配方中采用三种甜味剂和三个水平的蔗糖酯,测定的因素包括凝冻前浆料的黏度以及成品冰淇淋的各项TPA质构参数.由多元线性回归方程得出冰淇淋的凝聚性、硬度、黏附性等质构参数能够影响冰淇淋的膨胀率.
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