低糖低脂冰淇淋.pdf

第7 卷第3 期 Vol. 7 No. 3 200 1 年9 月 Beverage Fast Frozen Food Industry Sep. , 200 1 : 1007- 0818( 200 1) 03- 0031- 02 肖志剑 ( 中国农业大学食品学院, 北京 100083) 采用特效甜味剂甜菊苷代替部 蔗糖, 并降低产品中的脂肪含量, 制成低糖低脂的冰淇淋产品, 达到预 防心血管等疾病的特殊生理功效通过对各种成 的研究和感官评定, 从而得到最佳配方和最佳工艺条件 冰淇淋; 低糖低脂; 甜菊苷 Abstract By using sw eetening agent ste ioside to subst itute sucrose in part and lowering the content of t he fat, a type of ice cream wit h low sugar and low fat content is made to possess special efficiency such as pre enting from hearts blood disease and so on. T he proportion of t he abo e composition is in estigated and the sense of the product is as sessed. Thus w e can get the optimum composition and technological condition. Keyword ice cream; low sugar and fat; ste ioside 0 , , Dairy- Lo Litesse , , , , , , , , ( APM) 1 , 1. 1 : 1) : , ; 1) , ; 2) : , ; 2) ; 3) : ; 3) , 4) : ; ; 5) : , ; 4) , ; 6) : ; 5) , ; 7) : ; 6) , 8) : , ( CM C) , 300 ; , , ; , 1. 2 ,