不同加工方式和蛋白组成下冰淇淋脂肪球低温失稳研究  

Effect of Processing Patterns and Protein Compositions on Destabilization of Fat Globules at Low Temperatures in Ice Cream Emulsions

作　　者：程金菊 王东 李晓东[1,2] CHENG Jinju;WANG Dong;LI Xiaodong(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《农业机械学报》2020年第8期365-371,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省自然科学基金项目(LH2019C030);黑龙江省高校创新人才项目(UNPYSCT-2017013)。

摘　　要：利用乳清浓缩蛋白(WPC)和大豆分离蛋白(SPI)部分替代乳蛋白(SMP),对3种蛋白质组成(乳蛋白、乳蛋白大豆分离蛋白和乳蛋白-乳清浓缩蛋白)的冰淇淋浆料进行均质前杀菌和均质后杀菌(65℃、30 min)的不同加工处理,通过分析搅打凝冻前后的脂肪球粒度分布和表面蛋白吸附特性、浆料流变学特性以及冰淇淋的融化率、膨胀率、硬度、气泡分布和感官特性,探究加工方式和蛋白质组成对脂肪球低温失稳作用及冰淇淋质构形成的影响。结果表明:乳蛋白冰淇淋脂肪球的失稳程度、流变学特性以及质构特性不受加工方式的影响。而对部分替代乳蛋白的混合蛋白冰淇淋浆料,两种加工方式均导致脂肪球粒度、表面蛋白质吸附量和浆料稠度系数的增加,相比于均质前杀菌,采用均质后杀菌使脂肪球表面蛋白质被蔗糖脂肪酸酯替代的程度增大,更有利于脂肪球发生低温失稳和冰淇淋质构形成,此时SMP3WPC7、SMP7SPI3两种混合蛋白冰淇淋的部分聚结度分别为282.19%和252.70%,冰淇淋具有更高的膨胀率和抗融性,气泡分布均匀度更佳。Whey protein concentrate and soy protein isolate were used to partially substitute milk protein.The effect of processing patterns and protein compositions on the fat globules destabilization at low temperatures and textural formation of ice creams was studied by pasteurization at 65℃for 30 minutes prior or after homogenization.Their formulations with milk proteins,milk-whey proteins and milk-soy proteins were made.Parameters such as fat particle size distribution,protein surface coverage,rheological property of mixes,ice cream overrun,melting rate,hardness,air bubble distribution and sensory property of ice cream were analyzed.The results indicated that the fat destabilization index,rheological property and texture properties of ice cream with milk proteins were not affected by processing patterns.However,for mixed proteins with milk-whey proteins or milk-soy proteins ice cream emulsions,two kinds of processing patterns led to the increase in fat particle size,protein surface coverage and consistency index.Pasteurization treatment after homogenization resulted in higher displaced rate of adsorbed protein by sucrose fatty acid ester when compared with pasteurization prior homogenization,which favored the destabilization of fat droplets and texture formation of ice cream.The partial coalescence degree for milk-whey protein and milk-soy protein ice cream was 282.19%and 252.70%,respectively.Moreover,ice cream showed high overrun values,and good melting resistance ability and bubble distribution uniformity.

关 键 词：冰淇淋 加工方式 脂肪球 失稳作用 质构 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]