农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
9期
70-72
,共3页
油脂%冷冻饮品%应用技术
油脂%冷凍飲品%應用技術
유지%냉동음품%응용기술
special fat%freezing drink%application technology
通过对不同类型油脂熔点的测试，研究不同油脂对冷冻饮品抗融性、膨胀率及感官品质的影响。根据对冷冻饮品不同的需求，选择适合的油脂进行应用。棕榈油、椰子油适合做口味释放较快、成本较低的冷冻饮品；人造奶油风味好、香味足，适合做奶味浓郁的冷冻饮品；起酥油口溶性差，适合做口感爽滑的冷冻饮品。添加油脂可以提升冷冻饮品的抗融性和膨胀率，使冷冻饮品中的物料均匀分布，得到较好的质地和口感；可以稳定冷冻饮品的风味，有利于延长冷冻饮品的货架期。
通過對不同類型油脂鎔點的測試，研究不同油脂對冷凍飲品抗融性、膨脹率及感官品質的影響。根據對冷凍飲品不同的需求，選擇適閤的油脂進行應用。棕櫚油、椰子油適閤做口味釋放較快、成本較低的冷凍飲品；人造奶油風味好、香味足，適閤做奶味濃鬱的冷凍飲品；起酥油口溶性差，適閤做口感爽滑的冷凍飲品。添加油脂可以提升冷凍飲品的抗融性和膨脹率，使冷凍飲品中的物料均勻分佈，得到較好的質地和口感；可以穩定冷凍飲品的風味，有利于延長冷凍飲品的貨架期。
통과대불동류형유지용점적측시，연구불동유지대냉동음품항융성、팽창솔급감관품질적영향。근거대냉동음품불동적수구，선택괄합적유지진행응용。종려유、야자유괄합주구미석방교쾌、성본교저적냉동음품；인조내유풍미호、향미족，괄합주내미농욱적냉동음품；기소유구용성차，괄합주구감상활적냉동음품。첨가유지가이제승냉동음품적항융성화팽창솔，사냉동음품중적물료균균분포，득도교호적질지화구감；가이은정냉동음품적풍미，유리우연장냉동음품적화가기。
Based on the different types of fat melting point test, the effect on melting rate, expansion rate and sensory quality of frozen drinks is studied. The suitable fat is chosen to be applied in frozen drinks according to the different requirements. Palm oil and coconut oil are better for flavor release with lower cost. Artificial butter application in frozen drink is better for rich milk taste. Shortening with higher melting point is suitable for the frozen drinks with smooth taste. Adding fat in frozen drinks can make the materials uniform distribution to improve the melting rate, expansion rate and sensory quality and prolong the shelf life.
