CAJ | 학술논문

　　0%~6%大豆分离蛋白添加到冰淇淋中，通过研究冰淇淋的混料黏度、膨胀率、融化率、硬度，以及流变学特性与微观结构，探讨分析大豆分离蛋白添加量对冰淇淋品质及流变学特性的影响。结果表明：冰淇淋中添加大豆分离蛋白后，其黏度、硬度均随大豆分离蛋白添加量的增加而显著上升；膨胀率及融化率随大豆分离蛋白添加量的增加先上升后下降；在添加量小于4%时，对各项指标影响较小。添加大豆分离蛋白后，冰淇淋中气泡变大。
　　0%~6%대두분리단백첨가도빙기림중，통과연구빙기림적혼료점도、팽창솔、융화솔、경도，이급류변학특성여미관결구，탐토분석대두분리단백첨가량대빙기림품질급류변학특성적영향。결과표명：빙기림중첨가대두분리단백후，기점도、경도균수대두분리단백첨가량적증가이현저상승；팽창솔급융화솔수대두분리단백첨가량적증가선상승후하강；재첨가량소우4%시，대각항지표영향교소。첨가대두분리단백후，빙기림중기포변대。
The influence of soy protein isolate (SPI) on the quality characteristics and rheological properties of ice cream was discussed in the present work. SPI were added at levels of 0%-6%, the viscoelastic properties, overrun value, hardness, melting characteristics, and microstructure of ice cream mixture were evaluated. The results showed that viscosity and hardness were increased significantly with the SPI increasing, and overrun and melting rate were increased then decreased with the increasing of SPI. It has little effect on quality index with a ratio of less than 4% of SPI. The size of bubbles were increased with the increase of SPI.