中性及酸性条件下不同来源脱脂乳粉的稳定性比较分析

目的对5种不同来源的脱脂乳粉在中性和酸性条件下的稳定性进行比较分析。方法对不同脱脂乳粉的营养组成、乳清蛋白氮、热凝固时间、△p H、离心沉淀率等指标进行检测并进行对比。结果 5种脱脂乳粉在蛋白质、乳糖、钙等影响稳定性的成分上差异不大,脱脂乳粉热凝固时间越长、△p H越小,酸性乳饮料经高温热处理后离心沉淀越少,而脱脂乳粉乳清蛋白氮越高,中性条件下离心沉淀越少。结论本研究对脱脂乳粉在中性和酸性条件下的稳定性评价较为科学,对于乳清蛋白氮、热凝固时间和△p H的测定可应用于产品中脱脂乳粉的选择。...

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Bibliographic Details
Published in食品安全质量检测学报 Vol. 7; no. 8; pp. 3155 - 3160
Main Author 舒成亮 杨忻怡 薛玉清 余立意 欧凯 李言郡 马海然
Format Journal Article
LanguageChinese
Published 杭州娃哈哈饮料有限公司,杭州,310018 2016
Subjects
乳清蛋白氮
热凝固时间
离心沉淀
稳定性
脱脂乳粉
centrifugal sedimentation
乳清蛋白氮
离心沉淀
稳定性
热凝固时间
stability
heat coagulation time
脱脂乳粉
skimmed milk powder
whey protein nitrogen
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Summary:目的对5种不同来源的脱脂乳粉在中性和酸性条件下的稳定性进行比较分析。方法对不同脱脂乳粉的营养组成、乳清蛋白氮、热凝固时间、△p H、离心沉淀率等指标进行检测并进行对比。结果 5种脱脂乳粉在蛋白质、乳糖、钙等影响稳定性的成分上差异不大,脱脂乳粉热凝固时间越长、△p H越小,酸性乳饮料经高温热处理后离心沉淀越少,而脱脂乳粉乳清蛋白氮越高,中性条件下离心沉淀越少。结论本研究对脱脂乳粉在中性和酸性条件下的稳定性评价较为科学,对于乳清蛋白氮、热凝固时间和△p H的测定可应用于产品中脱脂乳粉的选择。
Bibliography:SHU Cheng-Liang, YANG Xin-Yi, XUE Yu-Qing, YU Li-Yi, OU Kai, LI Yan-Jun, MA Hai-Ran （Hangzhou Wahaha Beverage Co., Ltd., Hangzhou 310018, China）
skimmed milk powder; stability; whey protein nitrogen; heat coagulation time; centrifugal sedimentation
Objective To evaluate and compare the stability of five different sources of skimmed milk powders under neutral and acidic conditions. Methods Nutrient compositions, whey protein nitrogen, heat coagulation time, △p H and centrifugal sedimentation of various skimmed milk powders were determined and compared. Results Among the five kinds of skimmed milk powders, only a minor difference was found in the content of those stability-related components including protein, lactose and calcium. Longer heat coagulation time correlated well with smaller △p H as well as less centrifugal sediment in acidified milk drink under high temperature heat treatment. Besides, higher whey protein nitrogen result seemed to imply a better performance of skimmed milk powder with less centrifug
ISSN:2095-0381