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配方策略,质感改进和对健康冰淋的感官感知:一篇综述
Wenjie Chang1, Kangyu Li1, Xinru Qi1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food chemistry
|March 28, 2025
概括
消费者想要更健康的冰淋. 本综述探讨了低脂肪,低糖和无乳制品选项的创新,重点关注成分和质地,以满足健康需求而不牺牲味道.
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
- 感官科学 感官科学
背景情况:
- 越来越多的消费者对更健康的食物选择的需求,包括专门的饮食.
- 与传统冰淋中高脂肪和高糖含量相关的健康问题.
- 需要替代冰淋配方:低脂肪,低糖,无乳制品和功能性.
研究的目的:
- 审查最近在更健康的冰淋配方方面的创新.
- 专注于脂肪替代品,甜味剂,无乳制品成分和功能成分.
- 讨论改善健康冰淋质感的策略.
主要方法:
- 关于冰淋配方和加工的科学文献的综述.
- 对优化脂肪部分凝聚和冰晶控制技术的分析.
- 口腔三角学用于感觉属性分析的应用 (例如,奶油).
主要成果:
- 识别关键的成分和策略,以创造更健康的冰淋.
- 了解加工参数在实现所需纹理中的作用.
- 用口腔三角学作为评估感官属性的工具的演示.
结论:
- 在原料和加工方面的创新可以带来更健康的冰淋选择.
- 质地和感官质量是健康化的关键挑战,可以解决.
- 未来的研究应该平衡健康益处与感官吸引力,以满足消费者的期望.
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