花生蛋白冰激凌的制作配方研究  

Research on Production Process of Peanut Protein in Ice Cream

作　　者：杜娟[1] 金珊珊[1] 

机构地区：[1]安阳工学院,河南安阳455000

出　　处：《食品研究与开发》2016年第24期82-85,共4页Food Research and Development

摘　　要：以脱脂花生蛋白粉部分代替乳粉,研究脂肪含量较低的花生蛋白冰激凌的制作工艺。以脱脂花生蛋白粉、全脂乳粉、植脂奶油的含量为因素,通过正交试验确定制作花生蛋白冰激凌的最佳工艺配方。研究结果:在脱脂花生蛋白粉的含量为7%,全脂乳粉的含量为9%,植脂奶油的含量为6%时所制得的产品的质量最好;根据此配方制得的冰激凌感官评分为92.26分,总固形物含量为35.73%,非脂乳固体含量为6.01%,蛋白质含量为8.96%,脂肪含量为5.09%,膨胀率为83.02%。The defatted peanut protein was used to instead of milk power partly , to study the production process of peanut protein ice cream of lower fat content. The peanut protein ice cream production was test through orthogonal test with defatted peanut protein power, milk power, plant butter.The results showed that the best proportion of products obtained when the defatted peanut protein powder content of 7%, the whole milk powder content of 9%, and the whipped cream content of 6%.Manufacturing ice cream get into 92.26 sensory evaluation, total solids content of 35.73%, non-fat milk solids content of 6.01%, protein content of 8.96%, fat con-tent of 5.09%, expansion ratio of 83.02%according to the formula.

关 键 词：脱脂花生蛋白粉 全脂乳粉 植脂奶油 花生蛋白冰激凌 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]