| 乳化稳定剂在改性大豆分离蛋白冰淇淋中的应用研究 |
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| 引用本文： | 胡敏,张伟,赵谋明,林伟锋. 乳化稳定剂在改性大豆分离蛋白冰淇淋中的应用研究[J]. 食品与发酵工业, 2003, 29(2): 49-53 |
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| 作者姓名： | 胡敏 张伟 赵谋明 林伟锋 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 基金项目： | 国家自然科学基金资助课题 (No 2 0 2 760 2 2 )，国家“十五”重大科技攻关资助课题(No.2 0 0 1BA50 1A0 2 ) |
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| 摘 要： | 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 ,最终确定了一组可应用于大豆分离蛋白冰淇淋中的最佳复合乳化稳定剂
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| 关 键 词： | 乳化剂 稳定剂 酶法改性 大豆分离蛋白(SPI) 冰淇淋 |
| 修稿时间： | 2002-10-21 |
Study on Application of Emulsifiers and Stabilizer in SPI Ice Cream |
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| Hu Min Zhang Wei Zhao Mouming Lin Weifeng. Study on Application of Emulsifiers and Stabilizer in SPI Ice Cream[J]. Food and Fermentation Industries, 2003, 29(2): 49-53 |
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| Authors: | Hu Min Zhang Wei Zhao Mouming Lin Weifeng |
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| Abstract: | 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. |
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| Keywords: | emulsifiers stabilizer enzymed modification SPI(soybean protein isolate) ice cream |
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