乳酪透粉是冰淋的合适成分之一
Derek Schweiger1, Jack Myers2, Stephanie Clark1
1Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011.
JDS communications
|December 4, 2023
概括
乳清透粉适合制作冰淋. 乳糖含量不同的冰淋在长达10个月内保持了可接受的质量,高乳糖版本在储存结束时呈现轻微的质地缺陷.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 产品开发 产品开发
背景情况:
- 乳清透酸是奶酪生产的副产品.
- 在食品中使用它可以增加价值并减少浪费.
- 冰淋的质量受到成分成分和储存时间的影响.
研究的目的:
- 评估乳清透粉作为冰淋成分的适用性.
- 为了评估不同度的乳糖和添加糖对冰淋质量的影响.
- 为了确定用乳清透粉制成的冰淋的保质期和消费者接受度.
主要方法:
- 三种冰淋混合物的配方,其固体,脂肪和碳水化合物总量相等,但乳糖和糖分含量不同:减少乳糖 (RL),标准乳糖 (SL) 和高乳糖 (HL).
- 由训练有素的小组成员进行感官评估,在10个月内评估身体,纹理和风味特征.
- 在爱荷华州和堪萨斯州在各种储存间隔进行消费者可接受性测试.
主要成果:
- 冰淋保持了可接受的感官属性 (体型,质地,味道) 长达10个月.
- 在储存10个月之前,在总体可接受性,风味或质地方面没有观察到任何显著差异.
- 高乳糖 (HL) 冰淋在10个月后因破碎和沙质纹理缺陷而显示得分下降.
结论:
- 乳酪透粉可以成功地纳入冰淋配方.
- 用乳清透粉制造的冰淋在长时间的储存期间 (长达10个月) 保持可接受的质量.
- 高乳糖含量可能会导致长时间储存后冰淋的质地缺陷.
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