| 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 |
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| 引用本文： | 卢蓉蓉,李玉美,许时婴,杨瑞金.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[J].食品与机械,2006,22(5):23-26. |
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| 作者姓名： | 卢蓉蓉 李玉美 许时婴 杨瑞金 |
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| 作者单位： | 1. 江南大学食品科学与安全教育部重点实验室,江苏,无锡,214036;江南大学食品学院,江苏,无锡,214036
2. 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 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。
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| 关 键 词： | 脂肪替代品 乳清蛋白 水解度 冰淇淋 |
| 收稿时间： | 2006-05-23 |
| 修稿时间： | 2006年5月23日 |
Application of fat replacers from enzymatic hydrolysis whey protein to ice cream |
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| LU Rong-rong,LI Yu-mei,XU Shi-ying,YANG Rui-jin.Application of fat replacers from enzymatic hydrolysis whey protein to ice cream[J].Food and Machinery,2006,22(5):23-26. |
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| Authors: | LU Rong-rong LI Yu-mei XU Shi-ying YANG Rui-jin |
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| Affiliation: | 1,Key Laboratory of Food Science and Safety ,Ministry of Education, Southern Yangtze University, Wuxi ,Jiangsu 214036, China; 2. School of Food Science and Technology, Southern Yangtze University, Wuxi ,Jiangsu 214036, China |
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| Abstract: | Fat replacers were made from enzymatic hydrolysis whey protein WPC-80. They were used to replace the fat in medium-fat-content ice cream up to 25%. When the degree of hydrolysis (DH)increased, the viscosity of the ice-cream syrup and expansion rate decreased appreciably, while the anti-melting rate increased. By the sensory evaluation, the properties of the medium fat content ice cream were better than that of comparison group, and the fat replacer with DH 4% was the best. |
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| Keywords: | Fat replacer Whey protein Degree of hydrolysis Ice-cream |
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