大豆分离蛋白种类及取代量对冰淇淋品质的影响
详细信息Effect of SPI on the quality characteristics of ice cream
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摘要: 研究了不同来源的大豆分离蛋白Ⅰ、Ⅱ、Ⅲ、Ⅳ的起泡性、泡沫稳定性、乳化性及乳化稳定性,并以20%～50%的取代率替代全脂乳粉生产冰淇淋,通过测定冰淇淋浆料粘度、硬度、膨胀率等指标,研究大豆分离蛋白来源与取代度对冰淇淋品质的影响。结果表明,冰淇淋浆料粘度及硬度均随四种来源的大豆分离蛋白取代率的增加而显著提高;不同来源的大豆分离蛋白,其取代率对冰淇淋膨胀率影响不同,膨胀率随着大豆分离蛋白Ⅰ取代率的增加而提高,随着大豆分离蛋白Ⅳ取代率的提高而降低;大豆分离蛋白来源不同,其取代率对冰淇淋融化率影响趋势基本一致,随着取代率的增加,融化率略有升高然后快速下降;大豆分离蛋白冰淇淋感官评价综合指标随着取代率的增加先升高后降低。而且研究结果还表明,大豆分离蛋白冰淇淋的膨胀率与起泡性无相关性;皮尔逊相关性分析表明在一定粘度范围内,膨胀率与大豆分离蛋白乳化性呈正相关。Abstract: The foaming properties, foam stability, emulsification and emulsion stability of four varieties of soybean protein isolates were detected. They were used to substitute whole milk powder at levels of 20%50% to produce ice cream. The viscosity, hardness, overrun value, melting rate and sensory properties of ice cream were investigated. The results showed that viscosity and hardness were increased significantly with the level of substitution increased. The overrun value of different varieties of soy protein isolates ice cream was different. The overrun value of ice cream increased with the level of substitution of soybean protein isolateⅠ increasing, moreover it reduced with the level of substitution of soybean protein isolateⅣ increasing. The melting rate increased slightly and then decreased rapidly with the increasing of substitution. The score of the sensory evaluation increased firstly and then lowered with the level of substitution. The overrun has no correlation with foaming properties, but positively related with emulsification in a certain viscosity range by the Pearson correlation analysis.
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