乳化稳定剂在改性大豆分离蛋白冰淇淋中的应用研究

Study on Application of Emulsifiers and Stabilizer in SPI Ice Cream

以酶法改性大豆分离蛋白替代传统冰淇淋中的部分乳蛋白 ,并对大豆分离蛋白应用于冰淇淋时所需的酶解条件做了探讨 ,确定了SPI经 80℃预处理后 10min ,于 60℃酶解 30min可以得到比较好的理化特性。同时在确定以分子蒸馏单甘酯和吐温为乳化剂的前提下 ,对瓜尔豆胶、刺槐豆胶和卡拉胶 3种稳定剂进行互配 ,并以产品的粘度、膨胀率、融化率等作为评判标准 ,通过正交试验 。

Using enzymed modification SPI replace part of the protein of traditional ice cream,and enzymatic hydrolysis conditions of SPI applied in ice cream are studied. After SPI was pre treated at 80℃, 10min, and enzyme modified at 60℃, 30min, SPI were determined as emulsifiers , the guar gum, locust bean gum, carrageenan as composite stabilizers were used. Comparing viscosity, overrun, melting ratio, a series of the best integrated emulsifier stabilizer were setecled out though the orthogonal experiments which could be used in SPI cream.