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

作　　者：王才立 张效伟 张钊 

机构地区：[1]山东嘉华保健品股份有限公司,山东莘县252400

出　　处：《食品与发酵工业》2017年第8期219-223,共5页Food and Fermentation Industries

摘　　要：主要研究了乳化型大豆分离蛋白(ESPI)以40%~80%的添加量替代全脂乳粉在冰淇淋中的应用,通过测定冰淇淋浆料黏度、膨胀率、融化率等指标,研究ESPI的添加量对冰淇淋品质的影响。单因素实验表明,冰淇淋浆料粘度及硬度均随ESPI取代率的增加而显著提高;冰淇淋的膨胀率随着ESPI添加量的增加而提高;随着ESPI添加量的增加,冰淇淋的融化率有升高的趋势,达到60%的添加量时,融化率开始下降;ESPI冰淇淋感官评价综合指标随着添加量的增加先升高后降低。结果还表明,跟其他大豆分离蛋白相比,这种乳化型大豆分离蛋白的替代量处于较高的水平。大豆分离蛋白冰淇淋的品质与加工过程中的ESPI替代量、CMC-Na添加量、单甘酯添加量以及水的添加量有很大关系,4个因素对ESPI冰淇淋感官评定的影响大小顺序为:单甘酯添加量(C)>CMC-Na添加量(B)>水的添加量(D)>ESPI替代量(A)。结合冰淇淋的膨胀率、融化率以及感官评定的结果,其最佳组合为:ESPI替代量为60%,CMC-Na添加量为0.3%,单甘酯添加量为0.2%,水的添加量为60%。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 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]