改性大豆分离蛋白-磷脂复合物对冰淇淋品质的影响  

Effect of Modified Soybean Protein-Phospholipid Complex on the Quality of Ice Cream

作　　者：郑环宇[1,2,3] 闫国森 孙美馨 崔月婷 张林 王英男 Zheng Huanyu;Yan Guosen;Sun Meixin;Cui Yueting;Zhang Lin;Wang Yingnan(College of Food Science,Northeast Agricultural University,Haerbin 150030;Heilongjiang Green Food Science Research Institute,Haerbin 150028;National Research Center of Soybean Engineering and Technology,Haerbin 150028)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省绿色食品科学研究院,哈尔滨150028 [3]国家大豆工程技术研究中心,哈尔滨150028

出　　处：《中国粮油学报》2020年第1期48-54,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家863计划((2013AA102208);国家自然科学基金面上项目(31871809);国家“十二五”科技支撑项目(2012BAD34B04);黑龙江省自然科学基金(ZD2019C005)

摘　　要：针对大豆分离蛋白(SPI)取代部分乳粉生产冰淇淋,产品膨胀率低、易融化、口感较硬和有豆腥味等问题,本实验采用超高压改性大豆分离蛋白(USPI)、大豆分离蛋白-磷脂复合物(SPI-PLW)和超高压均质改性大豆分离蛋白-磷脂复合物(USPI-PLW)分别替代乳粉生产冰淇淋,研究了不同改性条件的大豆蛋白对冰淇淋浆料的静态流变学、膨胀率、融化率、硬度和微观结构的影响。通过对比研究得出,以USPI-PLW为原料制作成的冰淇淋的各项标准都优于其它类型的大豆分离蛋白冰淇淋。USPI-PLW冰淇淋融化率为33.17%,膨胀率可达86.86%,较传统低脂冰淇淋融化率降低26.86%,膨胀率提高了94.84%,且储藏硬化后无较大冰晶,相对于传统冰淇淋口感更绵软。In order to solve the problem of low expansion rate, being easy to be melted, unpleasant taste, soybean odor, etc. occurred when milk powder is replaced with soybean protein isolated(SPI) in ice cream production, the experiment adopted the ultra-pressure homogenizing modified soybean protein isolate(USPI), soybean protein isolate-phospholipid complex(SPI-PLW) and ultra-pressure homogenizing modified soybean protein isolate-phospholipid complex(USPI-PLW) as a substitute for the milk powder. Besides, the impact of different modified soybean proteins on the static rheology, expansion rate, melting rate, hardness and microstructure of ice cream slurry were studied. The experimental result showed that the quality of ice cream made of USPI-PLW was better than that of the other on the whole, with its melting rate reduced to 33.17%, 26.86% lower than that of traditional low-fat ice cream, and its expansion rated up to 86.86%, which is 94.84% higher than that of traditional low-fat ice cream. In addition, after storage induration, the new modified ice cream showed no large ice crystal in it, and it tasted more soft than the previous one.

关 键 词：大豆分离蛋白 磷脂 超高压均质 冰淇淋 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]