食品与发酵工业2017，Vol.43Issue(8)：219-223,5.DOI:10.13995/j.cnki.11-1802/ts.013781
乳化型大豆分离蛋白对冰淇淋质构的影响及工艺优化
Effect of emulsified soy protein isolate on the texture of ice cream and its optimization process
王才立 1张效伟 1张钊1
作者信息
- 1. 山东嘉华保健品股份有限公司,山东莘县,252400
- 折叠
摘要
Abstract
The application of emulsified soy protein isolate (ESPI) used in ice cream to substitute of 40％-80％ of whole milk powder was studied.The viscosity,swelling and melting rate of ice cream slurry by the influence of ESPI on the quality of ice cream were studied.The results showed that the viscosity and hardness of the ice cream slurry increased significantly with the substitution rate of ESPI.The swelling rate increased with the increase of ESPI.With the increase of the ESPI,the melting rate of ice cream increased,however,it decreased after more than 60％ of ESPI added.The sensory evaluation index increased first and then decreased with the increase of ESPI.The results also showed that the substitution amount of ESPI was higher than that of other soy protein isolates.The quality of the ice cream is closely related to the amount of ESPI substitution,the amount of CMC-Na,monoglyceride and the amount of water added during the processing.The order of influence of four factors on the sensory evaluation of ESPI ice cream:the content of monoglyceride (C) ＞ CMC-Na addition (B) ＞ amount of water added (D) ＞ ESPI substitution (A).The best combination is:ESPI 60％,CMC-Na 0.3％,monoglyceride 0.2％,water 60％.关键词
冰淇淋/融化率/膨胀率/大豆分离蛋白Key words
ice cream/melting rate/swelling rate/soy protein isolate引用本文复制引用
王才立,张效伟,张钊..乳化型大豆分离蛋白对冰淇淋质构的影响及工艺优化[J].食品与发酵工业,2017,43(8):219-223,5.
