添加羟基自由基氧化的乳清蛋白对冰淇淋品质的影响

研究了经羟基自由基产生体系氧化后的乳清蛋白在冰淇淋中的应用,并对影响冰淇淋品质的主要参数(包括黏度、质地、膨胀率、抗融性)以及感官指标进行了评定.结果表明,在冰淇淋中添加经H2O2体系氧化后的乳清蛋白,产品各项指标明显好于添加FeCl3体系的冰淇淋,且能够提高产品的性能,尤其是添加氧化1h的氧化蛋白其感官评分达到最大,但同对照比口感略有降低.这说明,适当的氧化可以改进产品的品质,提高了产品的可接受性.但需改进口感.     

糖基化反应对乳清蛋白-乳糖复合物乳化性的影响

糖基化反应是改善蛋白质功能特性的一种有效方法.研究了糖基化反应对乳清蛋白-乳糖复合物乳化性的影响.结果表明,糖基化反应能够改善乳清蛋白-乳糖复合物的乳化性和乳化稳定性.     

添加磷脂大豆分离蛋白复合物对冰淇淋品质的影响

将大豆分离蛋白与磷脂复合物添加到冰淇淋中,以膨胀率、融化率、硬度和感官评价等为衡量指标,研究其对冰淇淋品质的影响。在单因素的基础上,运用响应面优化磷脂大豆分离蛋白复合物冰淇淋的最佳工艺条件。结果显示,当磷脂大豆分离蛋白复合物添加20%、大豆分离蛋白与磷脂比例3∶1、乳化剂添加量为0.15%时,膨胀率达到72.12%,比普通冰淇淋提高了22.17%。感官评价研究表明,感官评价良好。     

添加磷脂大豆分离蛋白复合物对冰淇淋品质的影响

将大豆分离蛋白与磷脂复合物添加到冰淇淋中,以膨胀率、融化率、硬度和感官评价等为衡量指标,研究其对冰淇淋品质的影响。在单因素的基础上,运用响应面优化磷脂大豆分离蛋白复合物冰淇淋的最佳工艺条件。结果显示,当磷脂大豆分离蛋白复合物添加20%、大豆分离蛋白与磷脂比例3∶1、乳化剂添加量为0.15%时,膨胀率达到72.12%,比普通冰淇淋提高了22.17%。感官评价研究表明,感官评价良好。      

乳化稳定剂对冰淇淋品质的影响

乳化稳定剂对冰淇淋品质的影响袁博，许时婴（无锡轻工大学食品学院，无锡，２１４０３６）从物理结构上看，冰淇淋可以被描述为空气占总体积４０％～５０％的部分冷冻的泡沫，含有可溶性牛乳、盐类、乳糖，未冻结的糖水溶液、稳定剂、乳化剂，以及脂肪并分散在连续相中形...     

以乳清蛋白为基质的脂肪替代品对冰淇淋品质的影响

以乳清蛋白WPC-80为基质制备脂肪替代品,替代中脂冰淇淋中25%的脂肪。随着脂肪替代率的增加,冰淇淋浆料黏度和膨胀率增大,抗融化率和硬度下降,制得的低脂冰淇淋的各项感官指标均与中脂冰淇淋相当。当替代全部脂肪时,所制得的无脂冰淇淋也有较好的感官接受性。     

糖基化反应对花生分离蛋白乳化性的影响

为通过糖基化提高花生分离蛋白的乳化性,探讨了接枝度、不同还原糖种类、反应温度以及还原糖比例对花生分离蛋白乳化性的影响。结果表明:采用葡萄糖与花生分离蛋白反应所得产物的接枝度较麦芽糖高,即葡萄糖的反应性好于麦芽糖;采用葡萄糖与麦芽糖糖基化后花生分离蛋白的乳化性均得到提高,且葡萄糖所得乳化活性较高,而麦芽糖所得乳化稳定性较高;反应温度高于花生分离蛋白的变性温度(60℃)时,其乳化性反而降低;花生分离蛋白与糖的质量比为1∶2时比1∶1和1∶3更有利于改善蛋白质的乳化性;糖基化改性后,花生分离蛋白的乳化性接近于食品中常用的酪蛋白酸钠。     

燕麦蛋白质糖基化改性研究

为改善燕麦分离蛋白的功能性质,拓宽其在食品工业中的应用,采用糖基化反应对燕麦分离蛋白进行改性。研究糖的种类（木糖、葡萄糖、乳糖、葡聚糖2万和葡聚糖4万）和糖基化反应进程对燕麦分离蛋白功能性质的影响。在90 ℃、pH9反应条件下,测定糖基化反应的接枝度、褐变程度、SDS-PAGE及糖基化产物的溶解性和乳化性。结果表明：木糖与燕麦分离蛋白反应的接枝度和褐变程度最大,pH下降最快,表明低分子量的木糖与燕麦蛋白反应速度最快,其次是葡萄糖、乳糖、葡聚糖两万和葡聚糖四万。SDS-PAGE电泳证实燕麦分离蛋白与不同糖发生共价结合。研究糖基化产物功能性质发现,葡萄糖与燕麦分离蛋白的糖基化产物溶解度大幅提高。多糖特别是葡聚糖4万与燕麦分离蛋白生成的糖基化产物具有较高的乳化活性和乳化稳定性。     

超高压处理对冰淇淋浆料及其成品品质的影响

该研究主要探究超高压（ultra-high pressure,UHP）处理对分别以卡拉胶、黄原胶和塔拉胶为稳定剂制得的冰淇淋浆料及其成品品质的影响。以稳定剂添加量0.15%,分别经50、100、150、200 MPa处理60 min为处理组,以老化处理（2℃下静置24 h）为对照组,测定冰淇淋浆料的乳化性、乳化稳定性、混料粘度、粒径,分析荧光强度分布趋势,测定冰淇淋成品的硬度、膨胀率和融化率。结果表明,浆料经超高压处理后,其乳化性呈先升高后降低的趋势,当压力为150 MPa时乳化稳定性最高;内源荧光光谱扫描结果显示浆料中酪蛋白分子发生去折叠现象;该条件下以卡拉胶为稳定剂制得的冰淇淋成品的硬度、膨胀率和融化率最好。由此可知,由卡拉胶为稳定剂制得冰淇淋浆料在150 MPa处理后能在一定程度上改善冰淇淋的成品品质。     

大豆分离蛋白-大豆低聚糖糖基化产物溶解性和乳化性分析

以净作和套作大豆为原料,提取大豆分离蛋白(soybean protein isolate, SPI),与大豆低聚糖制备糖基化产物,并对其进行产物鉴定和基本功能特性分析。产物鉴定采用接枝度、十二烷基苯磺酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl benzene sulfonate-polyacrylamide gel electrophoresis, SDS-PAGE)及红外光谱(fourier transform infrared spectroscopy, FTIR)进行分析。结果表明,套作SPI糖基化的程度整体较净作高,且套作SPI与净作SPI及其糖基化产物的二级结构均存在一定差异。对于套作SPI,蛋糖比3∶1的轭合物溶解度在pH 3～9范围内均有明显改善,反应6 h的轭合物在pH 8.0时溶解度最佳,达96.74%,是套作SPI的1.77倍。蛋糖比1∶3比例反应6 h的轭合物乳化活性最高,为8.536 m²/g,较套作SPI提高59.76%,而蛋糖比1∶2反应6 h的轭合物乳化稳定性最高,为21.481 min,较套作SPI提高35.72%。对于...     

以酶法改性乳清蛋白为基质的脂肪替代品在冰淇淋中的应用

以酶法水解的乳清蛋白WPC-80为基质制备脂肪替代品,替代中脂冰淇淋中25%的脂肪。随着乳清蛋白水解度的增加,冰淇淋浆料粘度和膨胀率略有下降,抗融化率提高,制得低脂冰淇淋的各项感官指标均优于对照组。当乳清蛋白的水解度为4%时,制得的脂肪替代品添加到冰淇淋中,各项感官指标最佳。     

Effect of double homogenization and whey protein concentrate on the texture of ice cream

Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80 degrees C for 25 s, homogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second, and cooled to 3 degrees C. The study included six treatments from four batches of mix. Mix from batch one contained 0.10% emulsifier. Half of this batch (treatment 1), was subsequently frozen and the other half (upon exiting the pasteurizer) was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 2), and cooled to 3 degrees C. Mix from batch two contained 0.28% stabilizer blend. Half of this batch was used as the control (treatment 3), the other half upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 4), and cooled to 3 degrees C. Batch three, containing 0.10% emulsifier and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 5), and cooled to 3 degrees C. Batch four, containing 0.28% stabilizer blend and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/ cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 6), and cooled to 3 degrees C. Consistency was measured by flow time through a pipette. Flow time of treatment 3 was greater than all treatments, and the flow times of treatments 4 and 6 were greater than treatments 1, 2, and 5. Flow time was increased in ice cream mix by the addition of stabilizer. Double homogenization lowered ice cream mix flow time in the presence of stabilizer, but no difference in flow time was observed without stabilizer addition. Treatment 4 had a lower mean ice crystal size at 10 d postmanufacture compared with treatment 3; however, overall texture acceptability between treatments 3 and 4 was similar. Mean ice crystal size of treatment 6 was less at 18 wk postmanufacture compared with treatment 3; however, overall texture acceptability for treatments 3, 4, and 6 was similar. Mean ice crystal sizes of treatments 1, 2, and 5 were greater at 10 d and 18 wk compared with treatment 3. Sensory evaluation indicated that treatments 3, 4, and 6 had higher mean scores for icy, coldness intensity, and creaminess than treatments 1, 2, and 5 at 10 d and 18 wk postmanufacture.     

木糖醇黑米冰激淋的研制

黑米是我国稻米中珍品,营养价值极高.木糖醇具有许多药用保健功能.以黑米为主要辅料,用木糖醇代替部分蔗糖,生产出低糖具有营养保健性的新产品--木糖醇黑米冰激淋,并对工艺中黑米粉的处理、杀菌、均质、老化、凝冻等操作对冰激淋质量的影响进行初步探讨.     

Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

Instrumental analyses were used to evaluate the rheological properties of regular (10%), reduced-fat (6%) and low-fat (3%) ice cream mixes and frozen ice creams stored at −18 °C. The reduced-fat and low-fat ice creams were prepared using 4% whey protein isolate (WPI) or 4% inulin as the fat replacement ingredient. The composition, colour, apparent viscosity, consistency coefficient, flow behaviour index, hardness and melting characteristics were measured. No effect of WPI or inulin was obtained on the colour values. Compared with regular ice cream, WPI changed rheological properties, resulting in significantly higher apparent viscosities, consistency indices and greater deviations from Newtonian flow. In addition, both hardness and melting resistance significantly increased by using WPI in reduced-fat and low-fat ice creams. Inulin also increased the hardness in comparison to regular ice cream, but the products made with inulin melted significantly faster than the other samples.     

微晶纤维素对冰淇淋品质的影响

将添加微晶纤维素(MCC)的冰淇淋做为处理组,添加刺槐豆胶(LBG)的冰淇淋作为对比组,进行冰淇淋的黏度、膨胀率以及感官方面的对比研究,探索了MCC对冰淇淋品质的影响规律,确定了其在冰淇淋中的最佳用量。主要研究结论如下:对照组的黏度最大,膨胀率最小;处理组中当MCC浓度增加到0.4%以后,料液黏度增加最明显,而膨胀率和风味呈现递减的趋势;在温度波动试验中,对照组冰淇淋的口感要好于处理组,但处理组中随着MCC浓度的增加,冰淇淋奶油感越来越好。     

提升冰淇淋质量的生产设备

<正> 要制作品质优良的冰淇淋,技术先进且性能优良的生产设备自然必不可缺。冰淇淋的挤压和凝冻过程,与最终成品的质量有直接的关系,因此生产商必须留意他们的生产设备所具备的条件。     

乳清浓缩蛋白对搅拌型酸奶品质特性影响的研究

研究了以全脂奶粉和乳清浓缩蛋白（WPC-3503）为原料，按照全脂奶粉：乳清浓缩蛋白为100：0，90：10，80：20，70：30的质量配比生产乳固形物含量为12％的酸奶，对含有不同乳清蛋白比例的酸奶在贮藏过程中理化特性、乳酸菌总数的变化以及感官特性进行了比较分析。结果表明，WPC-3503代替10％-20％全脂奶粉生产酸奶时，在贮藏过程中可减缓pH值及酸度的变化速度，提高酸奶的黏度和保水率，改善感官特性，但对乳酸菌总数无明显的影响。     

Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that  transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream.