简短交流：低脂冰淇淋的风味不会因乳清蛋白浓缩物的高静压处理而改变。

Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

机构信息

Department of Food Science and Human Nutrition, Iowa State University, Ames 50011-1061, USA.

出版信息

J Dairy Sci. 2010 Apr;93(4):1452-8. doi: 10.3168/jds.2009-2688.

DOI:10.3168/jds.2009-2688

PMID:20338422

Abstract

The purpose of this study was to examine flavor binding of high hydrostatic pressure (HHP)-treated whey protein concentrate (WPC) in a real food system. Fresh Washington State University (WSU, Pullman) WPC, produced by ultrafiltration of separated Cheddar cheese whey, was treated at 300 MPa for 15 min. Commercial WPC 35 powder was reconstituted to equivalent total solids as WSU WPC (8.23%). Six batches of low-fat ice cream were produced: A) HHP-treated WSU WPC without diacetyl; B) and E) WSU WPC with 2 mg/L of diacetyl added before HHP; C) WSU WPC with 2 mg/L of diacetyl added after HHP; D) untreated WSU WPC with 2 mg/L of diacetyl; and F) untreated commercial WPC 35 with 2 mg/L of diacetyl. The solution of WSU WPC or commercial WPC 35 contributed 10% to the mix formulation. Ice creams were produced by using standard ice cream ingredients and processes. Low-fat ice creams containing HHP-treated WSU WPC and untreated WSU WPC were analyzed using headspace-solid phase microextraction-gas chromatography. Sensory evaluation by balanced reference duo-trio test was carried out using 50 untrained panelists in 2 sessions on 2 different days. The headspace-solid phase microextraction-gas chromatography analysis revealed that ice cream containing HHP-treated WSU WPC had almost 3 times the concentration of diacetyl compared with ice cream containing untreated WSU WPC at d 1 of storage. However, diacetyl was not detected in ice creams after 14 d of storage. Eighty percent of panelists were able to distinguish between low-fat ice creams containing untreated WSU WPC with and without diacetyl, confirming panelists' ability to detect diacetyl. However, panelists were not able to distinguish between low-fat ice creams containing untreated and HHP-treated WSU WPC with diacetyl. These results show that WPC diacetyl-binding properties were not enhanced by 300-MPa HHP treatment for 15 min, indicating that HHP may not be suitable for such applications.

摘要

本研究旨在考察高压处理（HHP）乳清蛋白浓缩物（WPC）在实际食品体系中的风味结合情况。新鲜的华盛顿州立大学（WSU，普尔曼）WPC 是通过超滤分离切达干酪乳清制成的，在 300 MPa 下处理 15 分钟。商业 WPC 35 粉末复水至与 WSU WPC 相同的总固形物含量（8.23%）。生产了六批低脂冰淇淋：A）未经高压处理的 WSU WPC 无双乙酰；B）和 E）WSU WPC 在高压处理前添加 2 mg/L 的双乙酰；C）WSU WPC 在高压处理后添加 2 mg/L 的双乙酰；D）未经高压处理的 WSU WPC 添加 2 mg/L 的双乙酰；F）未经高压处理的商业 WPC 35 添加 2 mg/L 的双乙酰。WSU WPC 或商业 WPC 35 的溶液在配方中占 10%。冰淇淋的生产采用标准的冰淇淋原料和工艺。使用顶空固相微萃取-气相色谱法对含有 HHP 处理的 WSU WPC 和未经处理的 WSU WPC 的低脂冰淇淋进行分析。使用 50 名未经培训的品尝员在 2 天的 2 次会议上进行平衡参考双三试验的感官评价。顶空固相微萃取-气相色谱分析显示，在储存的第 1 天，含有 HHP 处理的 WSU WPC 的冰淇淋中双乙酰的浓度几乎是含有未经处理的 WSU WPC 的冰淇淋的 3 倍。然而，在储存 14 天后，冰淇淋中未检测到双乙酰。80%的品尝员能够区分含有未经处理的 WSU WPC 和含有双乙酰的低脂冰淇淋，证实了品尝员检测双乙酰的能力。然而，品尝员无法区分含有未经处理和 HHP 处理的 WSU WPC 与双乙酰的低脂冰淇淋。这些结果表明，300 MPa、15 分钟的 HHP 处理并没有增强 WPC 对双乙酰的结合能力，表明 HHP 可能不适合这种应用。