牦牛曲拉干酪素脱色工艺优化  

Optimization of the technology for the decoloration of yak milk casein "Qula"

作　　者：甘伯中[1] 常海军[1] 余群力[1] 敏文祥 王志斌[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃华羚干酪素有限公司,合作747000

出　　处：《农业工程学报》2006年第10期203-207,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：甘肃省经贸委项目(0540005)

摘　　要：用曲拉生产干酪素的过程中,加碱、加热及原料所含的杂质都会促进干酪素发生美拉德反应,产生黄色或褐色物质,影响干酪素的品质。该研究选用保险粉(低亚硫酸钠)、亚硫酸钠、亚硫酸氢钠3种漂白剂,采用L25(56)正交试验设计,对试验结果进行分析,确定出漂白剂的最佳用量为:每8 g曲拉添加保险粉Ⅰ0.15 g、亚硫酸钠0.4 g、亚硫酸氢钠0.375 g、保险粉Ⅱ0.2 g。对曲拉原料、曲拉干酪素、鲜奶干酪素进行红外光谱分析比较,表明曲拉干酪素在风味、有效成分上与鲜奶干酪素相近。In the process of casein producing from the raw material ＂Qula＂, adding alkali, heating, and the impurity of the material will hasten Maillard reaction, and make color become yellow or brown, which will lower the quality of casein. L25 （5^6） orthogonal experiment were used in the study, with Na2SO3, Na2S2O4, NaHSO3 as bleaching agents. Then the data gotten were analyzed to choose the best treatment. Results show that the best dosage formulation is rongalite Ⅰ 0. 15 g, sodium sulfite 0.4 g, sodium bisulfite 0. 375 g and rongalite Ⅱ 0. 2 g in the raw casein（＂Qula＂） per 8 g. Meanwhile, infrared spectrum analysis was used to raw casein material, casein ＂Qula＂ and fresh milk casein. Results show that there are not differences between casein ＂Qula＂ and fresh milk casein in the flavor and useful ingredients.

关 键 词：漂白剂 干酪素 脱色 红外光谱分析 

分 类 号：S823.8[农业科学—畜牧学] TS252[农业科学—畜牧兽医]