酶改性大豆分离蛋白在冰淇淋生产中的应用-食品科学.PDFVIP

※技术应用 食品科学 2010, Vol. 31, No. 14 313 1 1 2 1 1 吴 琼 ，陈丽娜 ，代永刚 ，陈 星 ，刘 博 (1.长春大学 农产品深加工吉林省重点实验室，吉林 长春 130022 ； 2.吉林省农业科学院农产品加工研究中心，吉林 长春 130033) ：探讨转谷氨酰胺酶改性大豆分离蛋白的乳化特性及其在冰淇淋生产中的应用。确定改性大豆分离蛋白冰 淇淋的配方为：白砂糖 12% ，奶粉 8% ，奶油 3% ，改性大豆分离蛋白 3% ，CMC 0.1% ，单甘酯 0.1% ，明胶 0.2% 。由此制得的冰淇淋膨胀率、融化率和感官指标均比较理想。较普通冰淇淋相比，减少了奶粉、乳化剂和 稳定剂的用量，提高了冰淇淋的营养价值，降低了生产成本。 ：转谷氨酰胺酶；大豆分离蛋白；冰淇淋；膨胀率；融化率 Application of Enzymatically modified Soybean Protein Isolate in Ice Cream 1 1 2 1 1 WU Qiong ，CHEN Li-na ，DAI Yong-gang ，CHEN Xing ，LIU Bo (1. Key Laboratory of Agricultural Products Processing in Jinlin Province, Changchun University, Changchun 130022, China ； 2. Center for Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China) Abstract ：In this study, the emulsifying properties and applications of transglutaminase (TG)-modified soybean protein isolate in ice cream were explored. The formula of ice cream with modified soybean protein isolate consisted of 12% sugar, 8% milk powder, 3% butter, 3% TG-modified SPI, 0.1% CMC, 0.1% monoglycerides and 0.2% gelatin. The ice cream made from this optimal formula was found to be good in expansion rate, melting rate and sensory attributes. Compared with ordinary ice cream, TG modified SPI exhibited a decrease in the consumption of milk powder, emulsifier and stabilizer and an improvement in the nutritional value and a reduction in the production cost of ice cream. Key words ：transglutaminase ；soybean protein isolate ；ice cream ；expansion rate ；melting rate 中图分类号：TS202.3 文献标识码：