全大豆双蛋白冰淇淋的研制

Development of Dual-Protein Ice Cream with Whole Soybean

摘要:

采用75~85 ℃的热磨法粗磨豆浆30 min, 再经胶体磨循环处理20次, 使冰淇淋浆料粒径在100 μm左右, 口感细腻, 同时有效去除豆腥味。通过测定浆料粘度、冰淇淋膨胀率、融化率和硬度以及产品的感官品质等指标, 考察了不同全大豆替代比对冰淇淋品质的影响。结果表明, 当全大豆替代奶粉的比例达到30%时, 可使棕榈油添加量由全奶粉对照组的8%降至4%~6%, 冰淇淋的膨胀率和融化率分别为60.58%和48.40%, 与全奶粉冰淇淋相比, 膨胀率变化不显著(60.37%), 但抗融性得到显著改善(65.76%)。此外, 双蛋白冰淇淋的粘度和硬度均大于全奶粉冰淇淋, 分别为400 mPa·s和2 440.76 g, 组织状态更紧密, 冰晶较少, 且豆香与奶香相辅相成, 是一款品质优良、营养均衡、成本低廉的全新产品。

Abstract:

This sutdy intended to use whole soybean to replace part of milk powder as protein raw material to produce dual-protein ice cream. After 75~80 ℃ hot grinding and 20 times colloid mill processing, the particle size of ice cream matrix was about 100 μm with delicate taste and no beany flavor. By measuring the matrix viscosity, overrun, melting rate, hardness and sensory of ice cream, the influence of different whole soy substitute ratio on the quality of ice cream was studied. When the Whole Soybean Substitution Ratio reached 30%, palm oil content could reduce from 8% in regular ice cream to 4%~6%. Overrun and melting rate were 60.58% and 48.40% respectively. Comparing with regular ice cream, the change to overrun was not significant(60.37%), while the melting resistance improved significantly(65.76%). Besides, viscosity and hardness of soybean ice cream were 400 mPa·s and 2 440.76 g respectively, which were larger than regular ice cream. The texture of the ice cream was more closely with little ice crystal, as well as better flavor. So it was a new product with good quality, balanced nutrition and low cost.