动植物基蛋白对高蛋白冰淇淋质构品质的影响  

Effects of animal-and plant-based proteins on texture quality of high-protein ice cream

作　　者：王剑泽 陈羚 夏熠珣[1,2,3,4] 钟芳 WANG Jianze;CHEN Ling;XIA Yixun;ZHONG Fang(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Wuxi 214122,China;Jiaxing Institute of Future Food,Jiaxing 314015,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学,未来食品科学中心,江苏无锡214122 [3]江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [4]嘉兴未来食品研究院,浙江嘉兴314015

出　　处：《食品与发酵工业》2024年第24期18-27,共10页Food and Fermentation Industries

基　　金：国家自然科学青年基金项目(32302282,32001628);江苏省自然科学青年基金项目(BK20210460)。

摘　　要：为了保证高蛋白冰淇淋可以达到目前普通蛋白含量冰淇淋的质构稳定性,该文研究了以脱脂奶粉、浓缩乳清蛋白、大豆分离蛋白制备的冰淇淋在普通蛋白含量(3%,质量分数)和高蛋白含量(5%,质量分数)下的质构表现,并在高蛋白含量下通过不同动植物基蛋白复配(脱脂奶粉与大豆分离蛋白、浓缩乳清蛋白与大豆分离蛋白),以克服高蛋白含量对质构性质的不利影响。研究表明,在高蛋白浓度下,脱脂奶粉与浓缩乳清蛋白冰淇淋整体抗融性下降,抗塌陷能力减弱;大豆分离蛋白冰淇淋融化速率提升,但起滴时间延长,抗塌陷能力较稳定。复配体系中大豆分离蛋白比例的增加,能使抗融性得到改善,获得相对较好且稳定的抗塌陷能力,但硬度和黏附力会显著上升。其中,浓缩乳清蛋白与大豆分离蛋白质量比为1∶1时,各质构性质较为平衡,可获得较优的高蛋白冰淇淋质构品质。To ensure that high-protein ice cream can achieve the texture stability of current ice cream with ordinary protein content,the study investigated the performance of ice cream prepared with skimmed milk powder,whey protein concentrate,and soy protein isolate at ordinary protein content(3%)and high protein content(5%),and used different animal-and plant-based proteins(skimmed milk powder and soy protein isolate,whey protein concentrate,and soy protein isolate)to overcome the negative impacts of high protein content on texture properties.Results showed that at high protein concentrations,the overall melting resistance of skimmed milk powder and whey protein concentrate ice cream decreased and the anti-collapse ability weakened.The melting rate of soy protein isolate ice cream increased,but the dripping time was extended and the anti-collapse ability was relatively stable.Increasing the proportion of soy protein isolate in the compound system could improve the melt resistance and obtain relatively good and stable collapse resistance,but the hardness and adhesion would increase significantly.Among samples,when the mass ratio of whey protein concentrates and soy protein isolate was 1∶1,each texture property was relatively balanced,and better texture quality of high-protein ice cream could be obtained.

关 键 词：冰淇淋 高蛋白 动植物基 质构品质 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]