Effect of the Dual Protein on the Quality of Ice Cream

The foaming capacity,foaming stability,emulsifying activity index and emulsion stability index of the dual protein were studied with different concentrations in this paper. The effect of the dual protein on the quality of ice cream was studied by measuring the viscosity,hardness,melting rate and overrun rate of ice cream with different proportion of added amount(0,5%,10%,15%,20%).The results showed that the foaming capacity and foaming stability increased with the increase of the concentration of dual protein solution,the foaming capacity firstly increased and then decreased,and foaming stability firstly increased and then remained stable. The emulsifying activity index and emulsion stability index of dual protein firstly increased and then remained unchanged with the increase of the concentration of dual protein solution. With the addition of dual protein,the viscosity of ice cream liquid firstly increased and then decreased,the hardness increased and the melting rate decreased. In the range of 0~10%,the overrun rate firstly decreased and then increased. When the amount of addition was more than 10%,the overrun rate and sensory score began to decline and the quality of the ice cream deteriorated. In addition,there was no significant difference between the sensory score of the 10% dual protein addition and that of the control group,and the taste could be accepted by consumers. The added amount of dual protein was 10%.