蛋白质对冰淇淋品质影响及其在冰淇淋中应用的研究进展  

Research Progress on the Influence of Protein on Ice Cream Quality and Its Application in Ice Cream

作　　者：李曼 刘立增[1] 刘爱国[1] 井琳 刘园 强锋 赵丽峥 LI Man;LIU Lizeng;LIU Aiguo;JING Lin;LIU Yuan;QIANG Feng;ZHAO Lizheng(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Jiangsu Institute of Food and Drug Supervision and Inspection,Nanjing 210008,China;Tianjin Tiens College,Tianjin 301700,China;Tianjin Haihe Dairy Co.,Ltd.,Tianjin 300300,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]江苏省食品药品监督检验研究院,江苏南京210008 [3]天津天狮学院,天津301700 [4]天津海河乳品有限公司,天津300300

出　　处：《食品工业科技》2024年第24期416-426,共11页Science and Technology of Food Industry

摘　　要：冰淇淋作为广大消费者喜爱的冷冻甜点,不仅具有独特的口感,而且还极具营养价值。随着人们对健康饮食的重视,蛋白质冰淇淋受到消费者的广泛关注。因此,了解蛋白质对冰淇淋结构以及冰淇淋品质的影响,对促进蛋白质冰淇淋的发展具有重要意义。本文深入阐述了冰淇淋结构的形成以及蛋白质对冰淇淋品质的影响,包括冰晶重结晶、脂肪部分聚结、膨胀率、融化率和贮藏稳定性等。同时还总结了动物蛋白和植物蛋白在冰淇淋中的研究进展,乳蛋白(乳清蛋白和酪蛋白)和大豆分离蛋白目前在冰淇淋中应用最广泛,对提高冰淇淋口感、抑制冰晶重结晶有显著作用。乳清蛋白冰淇淋存在抗融效果差的问题,此可以通过与植物蛋白复配来提高冰淇淋品质。此外,蛋白质作为冰淇淋中脂肪替代物和天然乳化剂成为新的研究热点,本文总结了其研究现状,并对未来蛋白质在冰淇淋中的应用进行了展望。As a frozen dessert,ice cream is deeply loved by consumers.Not only does it offer a unique taste,but it also has great nutritional value.As healthy eating habits become more widespread,protein ice cream becomes increasingly popular among consumers.Understanding the effects of proteins on ice cream structure and quality is critical for promoting the growth of protein ice cream.This article delves into the creation of ice cream structure and the significant effect of proteins on its quality,including ice crystal recrystallization,fat partial coalescence,expansion rate,melting rate,and storage stability.It also offers a comprehensive overview of the latest research advancements in animal and plant proteins in ice cream,milk protein(whey proteins and casein)and soybean protein isolate are currently the most widely used in ice cream,and have a significant effect on improving the taste of ice cream and inhibiting the recrystallization of ice crystals.However,there is a problem of poor anti-melting effect in whey protein ice cream,and the quality of the ice cream can be improved by compounding with plant proteins.Additionally,protein as a fat substitute and natural emulsifier in ice cream becomes a new research hotspot.This review not only summarizes the current state of research in this area,but also prospects to the future application of proteins in ice cream.

关 键 词：冰淇淋 蛋白质 冰晶重结晶 抗融性 脂肪替代物 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]