乳蛋白质组成对脂肪失稳和冰淇淋品质的影响

Effects of protein composition on the fat destabilization and quality of ice cream

通过调整蛋白质来源的脱脂粉和乳清浓缩蛋白的比例,研究了不同酪蛋白和乳清蛋白组成对冰淇淋浆料流变学特性、脂肪失稳和冰淇淋品质的影响。结果表明:脂肪失稳程度随乳清蛋白的增加整体上呈增加趋势,但是在SMP7WPC3中脂肪失稳程度最大。冰淇淋膨胀度和硬度分别随乳清蛋白质量分数增加呈逐渐增加和逐渐降低的趋势,但是SMP7WPC3例外。融化率随乳清蛋白含量增加而逐渐增加,而融化时第一滴滴下的时间变化规律与脂肪失稳程度相同。

The effect of casein-to-whey protein ratio on theological properties of mix, fat destabilization index and melt characteristic of ice cream were studied by adjusting the proportion of skimmed milk powder and whey protein concentrate. The results showed that the fat desta- bilization index increased with the increase of whey protein in general. However, the maximum was observed in SMP7WPC3. Overrun and hardness were found to increase and decrease with increase in proportion of whey protein respectively with the exception of SMP7WPC3. The melt rate was found to increase with the increase of whey protein. However, a similar trend of first dripping time and fat destabilization index was observed.