马铃薯蛋白在冰淇淋生产中的应用  

Application of Potato Protein in Ice Cream

作　　者：姚佳[1] 徐旭[1] 魏春光[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《乳业科学与技术》2012年第3期25-29,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：长春市科技发展计划项目(长科技合2011191)

摘　　要：用马铃薯浓缩蛋白代替部分奶粉及乳化剂,生产新型低脂高蛋白营养冰淇淋。以感官评分、膨胀率、融化率为考核指标,通过单因素试验及正交试验确定马铃薯蛋白冰淇淋的最佳配方。结果表明,最佳配方为奶粉6%、绵白糖8%、羧甲基纤维素钠(CMC-Na)0.2%、淀粉糖浆2%、马铃薯浓缩蛋白50%、单甘酯0.3%、明胶0.2%、麦芽糊精4%,由此制得的冰淇淋组织状态均匀细腻,口感柔滑,风味独特,具有较好的抗融性及理想的膨胀率。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 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]