大豆分离蛋白对冰淇淋品质及流变学特性的影响  

The Effect of the SPI on the Quality Characteristics and Rheological Properties of Ice Cream

作　　者：程建军[1,2] 刘丽[2] 石琳[2] 江连洲[2] 生庆海 

机构地区：[1]内蒙古蒙牛乳业集团有限公司,呼和浩特011500 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《大豆科技》2013年第3期41-46,共6页Soybean Science & Technology

摘　　要：0%~6%大豆分离蛋白添加到冰淇淋中，通过研究冰淇淋的混料黏度、膨胀率、融化率、硬度，以及流变学特性与微观结构，探讨分析大豆分离蛋白添加量对冰淇淋品质及流变学特性的影响。结果表明：冰淇淋中添加大豆分离蛋白后，其黏度、硬度均随大豆分离蛋白添加量的增加而显著上升；膨胀率及融化率随大豆分离蛋白添加量的增加先上升后下降；在添加量小于4%时，对各项指标影响较小。添加大豆分离蛋白后，冰淇淋中气泡变大。The influence of soy protein isolate （SPI） on the quality characteristics and rheological properties of ice cream was discussed in the present work. SPI were added at levels of 0%-6%, the viscoelastic properties, overrun value, hardness, melting characteristics, and microstructure of ice cream mixture were evaluated. The results showed that viscosity and hardness were increased significantly with the SPI increasing, and overrun and melting rate were increased then decreased with the increasing of SPI. It has little effect on quality index with a ratio of less than 4% of SPI. The size of bubbles were increased with the increase of SPI.

关 键 词：大豆分离蛋白 冰淇淋 膨胀率 融化率 流变学特性 微观结构 

分 类 号：Q512[生物学—生物化学]