酷蛋白水解物对酸奶发酵的促进作用及其对酸奶质构的影响  

Influence of casein hydrolysates on the fermentation and the texture of yogurt

作　　者：赵谋明[1] 刘宏锋[1] 林伟锋[1] 赵强忠[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2005年第7期78-80,83,共4页Science and Technology of Food Industry

基　　金：广州市重点攻关项目(2003C12E0041)

摘　　要：将酪蛋白水解物(含蛋白质7.6%)以2%(w/w)添加到奶液中混合发酵,做空白样对照。研究了二者发酵过程中各发酵参数的变化,并对二者的质构进行了分析比较。研究结果表明,酪蛋白水解物能明显促进酸奶发酵;促发酵作用随所添加的水解物水解程度提高而增强;添加酪蛋白水解物改变了酸奶发酵过程中的pH下降速度:添加样在发酵前半期的pH下降速度高于空白样,而发酵后半期空白样的pH下降速度略快;发酵中期,二者的pH下降速度存在最大差距;质构分析表明,添加2%酪蛋白水解物对酸奶整体质构有明显改善。Casein Hydrolysates (CH) of different DH were added to the sterilized milk by 2% (w/w) to substitute the protein for the production of yogurt. The fermentation parameter like pH, acid value, acidification speed, and fermentation time were followed during fermentation. The texture of yogurt with CH and the control were compared. The results were as follow: Addition of CH can obviously shorten the fermentation time and improve the acidification speed; the promotion for fermentation was improved when the DH of casein hydrolysates was higher; the texture of yogurt with CH was better than the control.

关 键 词：酸奶 酪蛋白水解物 发酵 质构 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]