The Development And Nutrition Evaluation Of Dual Protein Nutritional Ice Cream

Ice cream is popular among consumers because of its delicate taste and rich flavor.In recent years,with the improvement of living standard,consumers pay more and more attention to the nutritional and functional properties of food.In order to meet the nutritional needs of consumers for ice cream,a nutritious and healthy ice cream with high protein,low fat and low calorie was developed and dual protein,skim milk powder,cream et al.were selected as the main raw materials.Meanwhile,the application of dual protein in ice cream was studied by measuring the processing characteristics of dual protein,analyzing the nutrition of dual protein nutritious ice cream and detecting the hygiene indexes.The main results were as follows:1.Study on processing characteristics of dual proteinIn this study,the foaming capacity,foaming stability,emulsifying activity index and emulsion stability of dual protein at different concentrations in 1%,2%,3%,4%and 5%were determined to explore processing characteristics of dual protein.Results showed that the foaming stability reached the maximum when the concentration of dual protein was 3%and then tended to be stable.When the concentration was4%,the foaming capacity,emulsifying activity index and emulsion stability reached the maximum and then tended to be stable.Due to its good processing characteristics,dual protein can be used as raw material in ice cream production to improve the quality and nutrition of ice cream..2.Development of dual protein nutritious ice creamThe main raw materials and processing parameters of ice cream were determined by sensory score.Skim milk powder was selected as the milk solid non-fat of ice cream,cream as the oil and compound emulsifiers stabilizers as food additive.The main process parameters were as follows:sterilization temperature 80?,sterilization time 25 s,homogenization pressure 15 MPa and aging time 4 h(0?4?).Dual protein was added by dry mixing.Through single factor experiment,the three factors of adding amount of dual protein,cream and compound emulsifying stabilizer were optimized,and the overrun rate and sensory score were used as the response values.Results showed that the optimal additive amount of skimmed milk powder,dual protein,sugar,cream and mixed emulsifiers stabilizers were 10%,8.18%,8%,6.23%and 0.60%respectively.3.Nutritional evaluation of dual protein nutritious ice creamAccording to the experiment,the nutritional ingredient and the energy of dual protein nutritional ice cream were determined.Results showed that the protein content was 8.19 g/100 g,fat content 7.16 g/100g,carbohydrate content 8.10 g/100 g and energy 544 kJ/100 g.The content of essential amino acid was2.423 g/100g,which accounted for 42.86%of total amino acids.Leucine content was up to 0.545g/100g.The ratio of essential amino acid to non-essential amino acids was 75.02%,which conformed to the protein model recommended by FAO/WHO.Except for the low scores of methionine/cystine and phenylalanine/tyrosine,the scores of other essential amino acids in the dual nutritional ice cream were higher than those in the control group,which were close to the FAO/WHO model and had relatively good nutritional value.Compared with three kinds of commercial ice cream,the dual protein nutritious ice cream was higher in protein,lower in fat and carbohydrate and lower in energy.Sour,astringent,umami,richness,salty and sweet of ice cream samples were analyzed by electronic tongue technology.The radar map showed that compared with the control group,sweetness and astringency of dual protein nutritious ice cream were lower,richness was higher,salinity was similar.There were no sourness in both groups.Results of principal component analysis showed that richness,sweetness,sourness and astringency had a great effect on the flavor quality of ice cream.The total contribution of variance reached 99.91%,which could reflect most of information on the quality of ice cream sample.The hygienic indicators of dual protein nutritious ice cream were determined according to the national standard.Results showed that the total number of colonies was 1.46×10~4 CFU/g,coliform 25CFU/g,staphylococcus aureus 10 CFU/g and salmonella were not detected.These conformed with national standard of food safety.Dual protein nutritious ice cream had a mellow taste,which was accepted by consumers.