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

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