不同钙剂对高钙奶稳定性的影响  

Influence of different kind of calcium enhancer on stability of high calcium milk

作　　者：赵强忠[1] 赵谋明[1] 杨晓泉[1] 林伟锋[1] 蒋文真[2] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640 [2]广州合诚实业有限公司,广东广州510620

出　　处：《中国乳品工业》2004年第12期9-12,共4页China Dairy Industry

基　　金：国家自然科学基金资助项目(29872013);教育部骨干教师基金资助项目(教科司(2000)65)

摘　　要：研究了不同的钙剂及用量和不同的稳定剂对中性高钙奶稳定性的影响。结果表明,以碳酸钙为代表的电离度较小的分子钙,其电离产生的钙离子对体系的稳定性影响相对较小。因此,主要通过提高中性高钙奶的悬浮效果,可解决由于加入碳酸钙而引起的体系出现沉淀的问题;以乳钙为代表的有机分子钙,由于乳钙自身在水溶液中具有很好的分散性,且可能因其电离度较碳酸钙大,故而乳钙对中性高钙奶体系的影响主要是游离的钙离子与乳状液中界面上的乳蛋白通过桥连作用,引起体系絮凝,可通过加入螯合剂螯合体系的钙离子来解决。This paper mainly studied the effects of different dosage and kind o f calcium enhancer and stabilizer on the high calcium milk stability.The result s indicated:the degree of ionization of CaCO3 is small relatively,so the influ ence of calcium ions on the stability of high calcium milk is not obvious.Incre asing the viscosity of emulsion can solve precipitation adding CaCO3 to emulsion s do,however,become rapidly flocculated in the presence of calcium salts to an d extent which is very sensitive to the ionic calcium concentration.At low conc entrations of Ca2+one might expect discrete sub-micelles of rather larger size than in calcium-free caseinate,but higher Ca2+concentrations would be expect ed to lead to very extensive sub-micellar growth and incipient casein precipita tion.We can chelate Ca2+to solve flocculation in high calcium milk.

关 键 词：高钙奶 碳酸钙 乳钙 乳蛋白 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]