大豆蛋白产品在植脂末中应用研究

Research of application of soybean protein in the non- dairy creamer

摘要: 研究了大豆蛋白的溶解性,及其替代30%酪蛋白酸钠应用于植脂末对其料液的粒径、粘度、微胶囊效率、堆积密度、口感、光泽度、豆腥味的影响。研究表明,大豆蛋白产品的溶解性优于酪蛋白;大豆蛋白可以应用于植脂末产品中;注射型大豆蛋白替代酪蛋白酸钠30%应用于植脂末中产品的品质良好,与未添加大豆蛋白的植脂末相比无显著差异。

Abstract: The solubility of Soybean Protein( SBP) were studied.The effects of SBP substituting for imported sodium caseinate application in the non- dairy creamer on the efficiency of microcapsules,bulk density,mouthfeel,glossiness and beany flacor were also studied. Results showed that the solubility of SBP was better than sodium caseinate.The SBP can be used in the non- dairy creamer product.The non- dairy creamer containing injected SBP to 30% substitute for imported sodium caseinate had good quality,there were no significant difference with the non- dairy creamer uncontaining SBP.