摘要
以怀山药多糖/蛋白混合提取物(CPP)为主要原料,复配不同比例大豆分离蛋白(SPI),结合共价反应与自组装法制备怀山药多糖/蛋白复配纳米凝胶体系(YG)。通过对YG的粒径、持水率及质构特性的测定,确定CPP和SPI最佳复配比例为9︰1,该比例下制备的YG平均粒径为71.43 nm,持水率为99.71%,质构特性中硬度为415.56 g,黏度为143.57 mPa·s,弹性为1.00 mm。使用YG替代冰淇淋中部分乳脂,研究不同替代比例对冰淇淋膨胀率、抗融性及感官品质的影响。结果表明, YG替代乳脂比例75%时冰淇淋品质最佳,其膨胀率为68.16%,融化率为54.6%(60min),感官评分为92.82分。
The Dioscorea opposita polysaccharide/protein complex extract(CPP) was used as the main raw material,and different proportions of soy protein isolate(SPI) were combined with the covalent reaction and self-assembly method to prepare the yam polysaccharide/protein complex nanogel system(YG).According to the measurement of YG’s particle size,water holding rate and texture characteristics,the optimal combination ratio of CPP and SPI was 9︰1,under this ratio,the average particle size of YG prepared was 71.43 nm,the water holding rate was 99.71%,the medium hardness was 415.56 g,the viscosity was 143.57 mPa·s,and the elasticity was 1.00 mm.Using YG to replace some of the cream in ice cream,the effects of different substitution proportions on the expansion rate,melting resistance and sensory quality of ice cream were studied.The results showed that the best ice cream quality was expansion rate 68.16%,melting rate(60 min) 54.6% and sensory quality 92.82 points when the proportion of YG was 75%.
作者
朱莹莹
安双双
马琦
董吉林
ZHU Yingying;AN Shuangshuang;MA Qi;DONG Jilin(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001)
出处
《食品工业》
CAS
2021年第9期52-56,共5页
The Food Industry
基金
河南省科技攻关项目(20210211 0292)。
