| 酶改性大豆分离蛋白冰淇淋工艺研究 |
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| 引用本文： | 付尧,霍贵成,钱镭. 酶改性大豆分离蛋白冰淇淋工艺研究[J]. 食品科技, 2007, 0(6): 188-190 |
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| 作者姓名： | 付尧 霍贵成 钱镭 |
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| 作者单位： | 东北农业大学乳品科学教育部重点实验室,哈尔滨,150030 |
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| 摘 要： | 利用Alcalase碱性蛋白酶对大豆分离蛋白进行适度酶水解改性,并将改性后的大豆蛋白以不同比例替代奶粉应用于冰淇淋中,对生产的大豆分离蛋白冰淇淋与普通冰淇淋的质构特性、膨胀率、融化率及感官进行比较分析,最终确定了最佳的改性分离蛋白替代量为30%,产品的各项指标令人满意。
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| 关 键 词： | 冰淇淋 大豆分离蛋白(SPI) 酶法改性 质构 |
| 文章编号： | 1005-9989(2007)06-0188-03 |
| 修稿时间： | 2006-11-29 |
Study on ice cream technology with enzymatic modification of soy protein isolate |
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| FU Yao,HUO Gui-cheng,QIAN Lei. Study on ice cream technology with enzymatic modification of soy protein isolate[J]. Food Science and Technology, 2007, 0(6): 188-190 |
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| Authors: | FU Yao HUO Gui-cheng QIAN Lei |
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| Abstract: | Soy protein isolate(SPI) was slightly modified by Alcalase enzyme.Different percentages of SPI after modifying were used in ice cream to replace milk powder.Texture trait,overrun,melting rate and organoleptic investigation were compared between normal ice cream and ice cream with SPI.The optimization modified SPI replace percentage was determined of 30%.Each index of the product was satisfactory. |
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| Keywords: | ice cream soy protein isolate(SPI) enzymatic modification texture |
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