Abstract:This sutdy intended to use whole soybean to replace part of milk powder as protein raw material to produce dual-protein ice cream. After 75~80 ℃ hot grinding and 20 times colloid mill processing, the particle size of ice cream matrix was about 100 μm with delicate taste and no beany flavor. By measuring the matrix viscosity, overrun, melting rate, hardness and sensory of ice cream, the influence of different whole soy substitute ratio on the quality of ice cream was studied. When the Whole Soybean Substitution Ratio reached 30%, palm oil content could reduce from 8% in regular ice cream to 4%~6%. Overrun and melting rate were 60.58% and 48.40% respectively. Comparing with regular ice cream, the change to overrun was not significant(60.37%), while the melting resistance improved significantly(65.76%). Besides, viscosity and hardness of soybean ice cream were 400 mPa·s and 2 440.76 g respectively, which were larger than regular ice cream. The texture of the ice cream was more closely with little ice crystal, as well as better flavor. So it was a new product with good quality, balanced nutrition and low cost.
