改性大豆蛋白在植脂奶油中的应用

Application of Modified Soybean Protein in the Whipped Cream

研究了改性大豆蛋白的乳化性、乳化稳定性、起泡性,以及其替代进口酪朊酸钠应用于植脂奶油对其搅打时间、起泡率、保形性、变粗程度、入口即化感、光泽度、细腻度、油腻感的影响,研究表明,改性大豆蛋白的乳化性、乳化稳定性、起泡性介于进口酪朊蛋白和国产酪朊蛋白间,优于国产大豆分离蛋白;改性大豆蛋白替代进口酪朊酸钠50%应用于植脂奶油产品品质良好。

The emulsification property, emulsifying stability and foaming property of modified soybean protein （MSP） were studied. The effects of MSP substituting for imported sodium caseinate application in the whipped cream on the whipping time, foaming rate, shape retention, roughening degree, just melting feeling in the mouth, glossiness, smooth degree and greasy feeling were also studied. Results showed that the emulsification property, emulsifying stability, foaming property of MSP were between imported sodium caseinate and homebred sodium caseinate, but superior to the homebred soybean protein isolate. The whipped cream containing MSP to 50%substitute for imported sodium caseinate had good quality.