淡炼乳稳定性研究  

Study on gelatin and creaming of filled milk

作　　者：吴晖[1] 崔春[1] 丁原涛[1] 

机构地区：[1]华南理工大学食品与工程学院,广东广州510641

出　　处：《中国乳品工业》2003年第6期14-16,共3页China Dairy Industry

摘　　要：探讨了引起淡炼乳凝胶的因素以及防止办法。结果表明,低温短时预热如65℃,5～10min可以有效的降低凝胶的可能性;质量分数为0.1%的Na2HPO4·12H2O能防止稠化、凝胶现象的产生;MCC(微晶纤维素)或CMC(羧甲基纤维素)与阿拉伯胶复配能防止脂肪上浮而不促进稠化、凝胶现象的产生。炼乳的最佳均质条件是20MPa,5MPa。The factor that rise filled milk to gelatin and the way to prevent it were studied with the aim for further study. It was showed that 0.1%Na2HPO4·12H2O and preheat milk at 65 ℃for 5～10 min could reduce the chance of gelatin. MCC Arabic gum and CMC acted as thickening agent reducing the chance of creaming. The optimal homogenization pressure is 20 MPa,5 MPa.

关 键 词：凝胶 淡炼乳 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]