在冰淋生产中使用高蛋白制剂
Katarzyna Kiełczewska1, Michał Smoczyński1, Marta Gutkowska1
1Dairy Science and Quality Management, Warmia and Mazury University, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Foods (Basel, Switzerland)
|February 13, 2025
概括
高蛋白制剂,如状素缩物 (CN) 和乳清蛋白缩物 (WPC) 可以用于冰淋生产. 虽然它们增加了蛋白质含量,但WPC可能会对感官属性产生负面影响,例如和味道.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 产品开发 产品开发
背景情况:
- 越来越多的人对高蛋白质食品的需求.
- 探索用于功能性食品开发的新材料.
- 评估用于食品应用的乳制品蛋白缩剂.
研究的目的:
- 评估在冰淋中使用高蛋白乳制品的可行性.
- 分析菌素缩物 (CN),奶蛋白缩物 (BMP) 和乳清蛋白缩物 (WPC) 对冰淋特性的影响.
- 将这些效应与使用脱脂奶粉 (SMP) 的对照进行比较.
主要方法:
- 冰淋混合物特性分析:成分,颜色和一致性指数.
- 评价最终的冰淋特性:超速,融化速度,硬度和感官属性.
- 使用四种不同的高蛋白制剂和对照的比较研究.
主要成果:
- 高蛋白质添加剂增加了混合蛋白质含量,一致性和颗粒大小 (CN).
- 在高蛋白混合物中观察到较低的白度指数.
- 冰淋硬度的变化 (WPC最高),超速 (WPC最低) 和融化速度 (BMP最低,WPC最高).
结论:
- 高蛋白质制品改变了冰淋的混合物和最终产品的特性.
- 用WPC增强的冰淋显示了不良的感官变化 (减少毛,酸味).
- BMP和CN显示出高蛋白冰淋的潜力,其感官缺陷比WPC少.
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