亚麻蛋白冰淇淋品质影响因素及评价  

Factors Influencing the Quality of Flaxseed Albumin Ice Cream and Its Evaluation

作　　者：吴兴雨 李新昊 姚玥 孙丰梅[1,2] WU Xing-yu;LI Xin-hao;YAO Yue;SUN Feng-mei(Department of Food Science and Technology,Hebei North University,Zhangjiakou,Hebei 075000,China;Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-Products and Food,zhangjiakou,Hebei 075000,China)

机构地区：[1]河北北方学院食品科学系,河北张家口075000 [2]河北省农产品食品质量安全分析检测重点实验室,河北张家口075000

出　　处：《粮油食品科技》2020年第5期150-155,共6页Science and Technology of Cereals,Oils and Foods

基　　金：河北省教育厅项目(ZD2017205);河北省科技厅项目(18227132D)。

摘　　要：以冷榨法榨油后的亚麻籽饼粕为原料,亚麻籽饼粕采用酶制剂提取脱胶、脱脂获得亚麻蛋白,研究亚麻蛋白在冰淇淋配方中的应用。影响亚麻蛋白冰淇淋的因素为:亚麻蛋白、奶油、脱脂奶粉和蔗糖,以感官评价为指标,采用单因素实验和正交实验优化亚麻蛋白冰淇淋配方。确定最佳配方为:亚麻蛋白含量3%、脱脂奶粉含量13%、奶油含量15%、蔗糖含量16%。应用此配方亚麻蛋白冰淇淋感官评分为95.32±0.41分,膨胀率为69.67%±0.91%,抗融性5.28%±0.98%。Flaxseed meal extracted by cold pressing was degummed and defatted by enzyme to obtain flaxseed protein.The application of flaxseed protein in ice cream was studied.The factors influencing flax protein ice cream were flax protein,cream,skim milk powder and sucrose.The formula of flax protein ice cream was optimized by single factor and orthogonal experiments with sensory evaluation as index.The optimum formula was determined as follows:flax protein content 3%,skimmed milk powder content 13%,cream content 15%,and sucrose content 16%.The sensory score of flax protein ice cream was 95.32±0.41,the expansion rate was 69.67%±0.91%,and the melting resistance was 5.28%±0.98%.

关 键 词：亚麻蛋白 冰淇淋 膨胀率 抗融性 感官评价 

分 类 号：TS292.9[轻工技术与工程—农产品加工及贮藏工程]