花生蛋白冰激凌的制作配方研究

摘要

The defatted peanut protein was used to instead of milk power partly , to study the production process of peanut protein ice cream of lower fat content. The peanut protein ice cream production was test through or-thogonal test with defatted peanut protein power, milk power, plant butter.The results showed that the best pro-portion of products obtained when the defatted peanut protein powder content of 7%, the whole milk powder content of 9%, and the whipped cream content of 6%.Manufacturing ice cream get into 92.26 sensory evalua-tion, total solids content of 35.73%, non-fat milk solids content of 6.01%, protein content of 8.96%, fat con-tent of 5.09%, expansion ratio of 83.02%according to the formula.%以脱脂花生蛋白粉部分代替乳粉，研究脂肪含量较低的花生蛋白冰激凌的制作工艺。以脱脂花生蛋白粉、全脂乳粉、植脂奶油的含量为因素，通过正交试验确定制作花生蛋白冰激凌的最佳工艺配方。研究结果：在脱脂花生蛋白粉的含量为7%，全脂乳粉的含量为9%，植脂奶油的含量为6%时所制得的产品的质量最好；根据此配方制得的冰激凌感官评分为92.26分，总固形物含量为35.73%，非脂乳固体含量为6.01%，蛋白质含量为8.96%，脂肪含量为5.09%，膨胀率为83.02%。