填充剂对减糖冰淇淋质构特性的影响

Effect of Different Bulking Agents on Texture Characteristics of Sugar-Reduced Ice Cream

摘要:

随着人们减糖意识的提高，减糖冰淇淋的开发也得到了极大关注。然而，由于蔗糖在冰淇淋体系中除了提供甜味，对冰淇淋的质构特性也起了非常重要的作用，这也是目前研发减糖冰淇淋面临的巨大挑战。为了研究不同填充剂对减糖冰淇淋质构特性的影响，分别采用质量分数为10%的蔗糖、糖醇（山梨糖醇、赤藓糖醇、麦芽糖醇、木糖醇）、可溶性膳食纤维（抗性糊精、聚葡萄糖）、可溶性糊精（麦芽糊精）作为填充剂制备冰淇淋样品，并对各冰淇淋样品的质构特性及关键理化特性进行了系统比较。结果表明，聚葡萄糖、麦芽糖醇和抗性糊精填充样品与蔗糖填充样品感官质构轮廓最为相近。赤藓糖醇和麦芽糊精填充样品硬度过高、可塑性低、铺展性差；而山梨糖醇和木糖醇填充样品硬度较低、泡沫感强。糖醇类填充样品在浆料黏度、粒径分布、摩擦学性质上比较接近蔗糖填充样品；麦芽糖醇填充样品的热力学特性与蔗糖填充样品相似；膳食纤维和糊精填充样品具有较低的摩擦系数，润滑性能更好。可见，在无糖或减糖冰淇淋的开发中，采用麦芽糖醇配合聚葡萄糖或抗性糊精作为填充剂，可达到和蔗糖填充剂所制产品相似的质构品质。

Abstract:

With the improvement of people's awareness of sugar reduction, the development of ice cream using sugar substitutes has gained enormous attention. However, sucrose not only provides sweetness, but also plays a critical role in the textural characteristics of ice cream, which is a great challenge for sugar-reduced ice cream. Hereby, the current research is to investigate the effect of various bulking agents on the textural properties of sugar-reduced ice cream, ice cream samples were prepared using sucrose, polyols (sorbitol, erythritol, maltitol, xylitol), soluble dietary fiber (resistant dextrin, polyglucose) and soluble dextrin (maltodextrin) as the bulking agents at a mass fraction of 10%. The sensory texture characteristics and the key physical and chemical properties of ice cream samples were systematically compared. Results showed that the sensory texture profile of ice cream using polydextrose, maltitol or resistant dextrin as the bulking agent was most similar to that of the sample using sucrose as the bulking agent. Comparatively, ice cream using erythritol or maltodextrin as the bulking agent showed high hardness, low plasticity and poor spreadability, while samples using sorbitol or xylitol as the bulking agent had low hardness and high foaminess. The properties of viscosity, particle size distribution and tribological behaviors of samples using polyols as the bulking agents were closer to those of the sample using sucrose as the bulking agent. Particularly, the thermodynamic property of ice creams using maltitol as the bulking agent was quite similar to that of the sample using sucrose as the bulking agent. Besides, samples using dietary fiber or dextrin as the bulking agent exhibited lower friction coefficient and better lubricating property. Accordingly, in the development of sugar-free or sugar-reduced ice cream, a similar texture profile with that of ice cream using sucrose as the bulking agent could be achieved using maltitol combined with polyglucose or resistant dextrin.