摘要
采用热改性和酶改性两种改性方法,提高大豆分离蛋白的乳化性,使其适于添加到冰淇淋中。最终确定了转谷氨酰胺酶改性大豆分离蛋白添加到冰淇淋中效果最好,其配方为:TG改性SPI 5%,白砂糖12%,奶粉8%,奶油3%,CMC 0.1%,单甘酯0.1%,明胶0.2%,成型后冰淇淋膨胀率为63.4%,融化率为52.75%,各项指标都令人满意。
Thermal modification and enzymatic modification are used to improve the emulsifying of soy protein isolate （ SPI）, which makes it suitable for adding to ice cream. The best result for ice cream is to add transglutaminase modified SPI, the formula was： TG modified SPI 5 % , sugar 12 % , milk powder 8 % , butter 3 % , CMC 0.1% , monoglyceride 0.1%, and gelatin 0.2 %. The overrun of the ice cream is 63.4 % and melting rate is 52.75%, the various indicators are satisfactory.
出处
《长春大学学报》
2010年第4期33-35,共3页
Journal of Changchun University
基金
吉林省教育厅"十一五"科学技术研究项目[吉教科合字2009第448号]
长春市科技局计划项目[08YJ18]
关键词
大豆分离蛋白
改性
冰淇淋
soybean protein isolate （SPI）
modification
ice cream
