双蛋白奶的研制  

STUDY ON DOUBIE PROTEIN MILK

作　　者：刘雪峰[1] 倪春梅[1] 任文明[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2008年第4期125-129,共5页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

摘　　要：以大豆,牛奶为主要原料,研制1种复合型保健乳。采用正交试验的方法确定合理的配方和适宜的工艺条件,并对产品质量作了评价。结果表明,大豆蛋白为1.5%,牛奶的量为97%,加入2%的糖和0.3%的乳化稳定剂可以保证产品具有最佳的感官品质,同时具有稳定性好和滋味浓厚的特点。选择HLB为8.8为双蛋白乳的最佳HLB值,即单甘酯与蔗糖酯的最佳比例为1:1。经137℃UHT杀菌4 s,制得双蛋白乳。37℃条件下进行保温7d,结果表明:双蛋白乳在试验期内无沉淀,无脂肪分层,无变质腐败现象出现。A double protein milk was developed by combination of soybean protein and milk protein.The prescription and processing conditions have been determined by orthogonal experiment.Evaluation of product was conducted.The results have shown:1.5 % for soybean,97% for milk,2% for sugar and 0.3% for emulisizer made product have better sensory quality,and stability,and rich mouthfeel.The optimal temperature and pressure for homogenization of the product were 70℃ and 28MPa.After 7days holding at 37℃,the beverage has n...

关 键 词：大豆 牛奶 双蛋白乳 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]