Modified mung bean starch and maltodextrin were used as a fat substitute in low-fat ice cream. The formulation of low-fat ice cream was optimized using response surface methodology (RSM) based on central composite design (CCD). The responses were overrun, melting rate, first dripping time and slurry viscosity. The results showed that incorporation of 1.5％ modified mung bean starch and 2.0％ maltodextrin gave a better product, whose overrun, melting rate, initial melting time and slurry viscosity of 61.7％, 20.0％, 1249 s and 1243 mPa?s, respectively. Texture profile analysis (TPA) showed that the hardness, adhesiveness, gumminess and chewiness of the ice cream were (811.4 ± 4.4) g, (215.7 ± 2.5) g?s, 1.091 ± 0.025 and (168.2 ± 5.6) g, respectively. The use of fat substitute significantly improved texture characteristics of ice cream. The results of size distribution showed that theD (4,3),D (10),D (50) andD (90) of low-fat ice cream increased to (3.36 ± 0.39), (0.14 ± 0.00), (0.51 ± 0.00) and (9.84 ± 1.07) μm as compared with the blank sample. This fat substitute could increase fat instability in ice cream, facilitating the formation of ice crystals. Stereo microscope showed that low-fat ice cream contained a large number of air bubbles uniform in size and evenly distributed.%以绿豆变性淀粉和麦芽糊精作为脂肪代替品代替脂肪生产低脂冰淇淋.以冰淇淋的膨胀率、融化率、开始融化时间和浆料黏度作为考察指标,采用响应面法中的中心组合设计优化低脂冰淇淋的配方.结果表明:当绿豆变性淀粉添加量为1.5％、麦芽糊精添加量为2.0％时,低脂冰淇淋的膨胀率、融化率、开始融化时间和浆料黏度分别为61.7％、20.0％、1249 s和1243 mPa·s;按照最优配方制得的低脂冰淇淋的硬度、黏附性、弹性和咀嚼性分别为(811.4±4.4)g、(215.7±2.5)g?s、1.091±0.025和(168.2±5.6)g,绿豆变性淀粉和麦芽糊精作为脂肪代替品对冰淇淋的质构特性有明显的改善作用;相较于空白样,低脂冰淇淋的D(4,3)、D(10)、D(50)和D(90)分别升高至(3.36±0.39)、(0.14±0.00)、(0.51±0.00)、(9.84±1.07)μm,绿豆变性淀粉和麦芽糊精可以使冰淇淋的脂肪失稳度升高,有利于冰淇淋结构的形成;按照最优配方制得的低脂冰淇淋的气泡数量多、大小均一、分布均匀.
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