乳业科学与技术2012，Vol.35Issue(3)：25-29,5.
马铃薯蛋白在冰淇淋生产中的应用
Application of Potato Protein in Ice Cream
摘要
Abstract
Based on sensory score,overrun and melting rate,the formulation of a new low-fat high-protein ice cream with partial substitution of milk powder by potato protein concentrate was optimized by one-factor-at-a-time and orthogonal array design methods.It was found that the optimal ice cream formula was milk powder 6%,soft sugar 8%,sodium carboxymethylcellulose（CMC-Na） 0.2%,starch syrup 2%,potato protein concentrate 50%,monostearin 0.3%,gelatin 0.2%,and dextrin 4%.The ice cream obtained presented homogenous and exquisite texture,gentle smooth taste,unique flavor,excellent melting resistance and desired overrun.关键词
马铃薯蛋白/冰淇淋/膨胀率/融化率Key words
potato protein/ice cream/overrun/melting rate分类
轻工纺织引用本文复制引用
姚佳,徐旭,魏春光,王大为..马铃薯蛋白在冰淇淋生产中的应用[J].乳业科学与技术,2012,35(3):25-29,5.基金项目
长春市科技发展计划项目 （）
