摘要
采用单因素试验和正交试验法对双蛋白冰淇淋的配方进行优化,以感官评分为指标,考察脱脂乳粉添加量、大豆分离蛋白添加量、麦芽糊精添加量及稳定剂添加量对双蛋白冰淇淋感官评分的影响。试验结果表明,当脱脂乳粉添加量为2.0%、大豆分离蛋白添加量为1.0%、麦芽糊精添加量为8%、稳定剂添加量为0.75%时,感官评分为96分,在此条件下研制出的双蛋白冰淇淋甜而不腻、风味独特、口感细腻,且具有丰富的营养价值。
The formula of double protein ice cream was optimized by single factor test method and orthogonal test method,with sensory score as the index.The influence of skimmed milk powder,soy isolate protein,maltodextrin and stabilizer on sensory score was investigated.The optimum formula of double protein ice cream was as follows:skimmed milk powder 2.0%,soy isolate protein 1.0%,maltodextrin 8%and stabilizer 0.75%.The ice cream was rich in nutrition,and it had right sweet,unique flavor,and well taste.
作者
杜彩霞
李顺秀
范书琴
牛祥臣
韩亮
王笛
DU Caixia;LI Shunxiu;FAN Shuqin;NIU Xiangchen;HAN Liang;WANG Di(Shandong Yuwang Ecological Food Industry Co.,Ltd.,Yucheng 251200)
出处
《食品工业》
CAS
北大核心
2019年第10期5-8,共4页
The Food Industry
关键词
正交试验法
双蛋白
冰淇淋
orthogonal test method
double protein
ice cream
