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Outline
To obtain healthy and low-fat ice cream products, beeswax oleogel-based ice cream premix (BW-P) was prepared by fully replacing hydrogenated palm kernel oil (HPKO) with medium-chain triglyceride (MCT) oleogel. The powder properties and the enhancing effect on ice cream quality characteristics were investigated. The results showed that compared with commercial premix (C-P), both BW-P and HPKO-based ice cream premix (HPKO-P) had higher moisture content, lower fluidity and solubility. Scanning electron microscopy observation revealed that both BW-P and HPKO-P exhibited a spherical morphology. After reconstitution, the emulsion particle sizes of HPKO-P and BW-P were mainly in the range of 1~10 μm, while that of C-P was larger (10~100 μm). Microrheological measurements indicated that the reconstituted emulsion of BW-P had a longer decorrelation time and a dense fat network, which was similar to C-P. The BW-P ice cream showed a lower overrun (45.3%) and higher hardness (15.1 kPa), with uniform appearance color and intact shape. This sample had a slow melting rate and a slight greasy feeling, and its oral tribological properties and electronic tongue scores were close to those of C-P, exhibiting good potential to replace HPKO in the preparation of ice cream premix powder.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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