双蛋白对冰淇淋品质的影响

Effect of the Dual Protein on the Quality of Ice Cream

本文研究了不同浓度的双蛋白的起泡性、泡沫稳定性、乳化性和乳化稳定性。并以不同比例的添加量(0、5%、10%、15%、20%)加入到冰淇淋中,通过测定料液的黏度、冰淇淋的硬度、融化率、膨胀率等指标,研究双蛋白添加量对冰淇淋品质的影响。结果表明,蛋白起泡性和泡沫稳定性随双蛋白溶液浓度增加,起泡性先上升后下降,泡沫稳定性先上升后保持稳定;蛋白乳化性和乳化稳定性随双蛋白溶液浓度的增加先上升后保持不变。随着双蛋白添加量的增加,冰淇淋料液黏度呈先上升后下降趋势,硬度呈上升趋势,融化率呈下降趋势;当添加量在0~10%的范围时,膨胀率先下降后上升;当添加量大于10%后,膨胀率和感官评分开始下降,冰淇淋品质变差。此外,10%双蛋白添加量同对照组感官评分无显著差异,口感可以被消费者接受,选择双蛋白的添加量为10%。

The foaming capacity,foaming stability,emulsifying activity index and emulsion stability index of the dual protein were studied with different concentrations in this paper.The effect of the dual protein on the quality of ice cream was studied by measuring the viscosity,hardness,melting rate and overrun rate of ice cream with different proportion of added amount(0,5%,10%,15%,20%).The results showed that the foaming capacity and foaming stability increased with the increase of the concentration of dual protein solution,the foaming capacity firstly increased and then decreased,and foaming stability firstly increased and then remained stable.The emulsifying activity index and emulsion stability index of dual protein firstly increased and then remained unchanged with the increase of the concentration of dual protein solution.With the addition of dual protein,the viscosity of ice cream liquid firstly increased and then decreased,the hardness increased and the melting rate decreased.In the range of 0~10%,the overrun rate firstly decreased and then increased.When the amount of addition was more than 10%,the overrun rate and sensory score began to decline and the quality of the ice cream deteriorated.In addition,there was no significant difference between the sensory score of the 10%dual protein addition and that of the control group,and the taste could be accepted by consumers.The added amount of dual protein was 10%.