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乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (3): 25-29.DOI: 10.15922/j.cnki.jdst.2012.03.007

• 加工工艺 • 上一篇    下一篇

马铃薯蛋白在冰淇淋生产中的应用

姚佳; 徐旭; 魏春光; 王大为   

  1. 吉林农业大学食品科学与工程学院,吉林长春,130118
  • 出版日期:2012-06-30 发布日期:2022-06-30
  • 基金资助:
    长春市科技发展计划项目(长科技合2011191)

Application of Potato Protein in Ice Cream

YAO Jia，XU Xu，WEI Chun-guang，WANG Da-wei*   

  1. (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
  • Online:2012-06-30 Published:2022-06-30

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摘要： 用马铃薯浓缩蛋白代替部分奶粉及乳化剂,生产新型低脂高蛋白营养冰淇淋。以感官评分、膨胀率、融化率为考核指标,通过单因素试验及正交试验确定马铃薯蛋白冰淇淋的最佳配方。结果表明,最佳配方为奶粉6%、绵白糖8%、羧甲基纤维素钠（CMC-Na）0.2%、淀粉糖浆2%、马铃薯浓缩蛋白50%、单甘酯0.3%、明胶0.2%、麦芽糊精4%,由此制得的冰淇淋组织状态均匀细腻,口感柔滑,风味独特,具有较好的抗融性及理想的膨胀率。

关键词: 马铃薯蛋白; 冰淇淋; 膨胀率; 融化率

Abstract: Based on sensory score, overrun and melting rate, the formulation of a new low-fat high-protein ice cream with partial substitution of milk powder by potato protein concentrate was optimized by one-factor-at-a-time and orthogonal array design methods. It was found that the optimal ice cream formula was milk powder 6%, soft sugar 8%, sodium carboxymethylcellulose (CMC-Na) 0.2%, starch syrup 2%, potato protein concentrate 50%, monostearin 0.3%, gelatin 0.2%, and dextrin 4%. The ice cream obtained presented homogenous and exquisite texture, gentle smooth taste, unique flavor, excellent melting resistance and desired overrun.

Key words: potato protein；ice cream；overrun；melting rate

中图分类号: 

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