乳扇加工工艺对凝团相关特性的影响  

Effects of process technology of dairy fan on properties of gelatinous curd

作　　者：吕贞龙[1] 张宜凤[1] 欧邦伟 汪家琦 顾瑞霞[1] 

机构地区：[1]扬州大学乳品研究所,江苏扬州225001 [2]新希望乳业控股有限公司,成都610100

出　　处：《中国乳品工业》2008年第7期22-24,34,共4页China Dairy Industry

基　　金：国家高技术研究发展计划(863)(2007AA102357);国家十一五重大科技支撑(2006BAD04A06)

摘　　要：研究了乳扇加工工艺对凝团相关特性的影响。根据获得的TPA试验数据,确定乳扇的最佳加工工艺为,在72℃(15～20 s)条件下杀菌原料乳,冷却至60℃,加入酸浆,控制点浆凝乳pH值为4.6,搓揉成团,同时用pH值为4.6的酸浆洗涤,在65℃温度下,洗涤4 min,在此工艺条件下,乳扇的校正出品率达6.46%,总蛋白利用率为72.61%,脂肪利用率为71.74%。In this study, the effects of process technology of dairy fan on properties of gelatinous curd were investigated. The properties of gelatinous curd were determined by the texture profile analyzer, the result indicated that the optimum conditions of gelatinous curd were： Fresh whole milk was pasteurised at 72 ℃ for 15s, adding sour whey at 60℃ and control whey pH4.6, rolling the separated protein into gelatinous curd, then wash it in sour whey （pH 4.6） at temperature of 65 ℃ for 4 min. In this process, the correction yield was 6.46%, the rate of the total protein utilization was 72.61% and the rate of the fat utilization was 71.74%.

关 键 词：乳扇 凝团 加工工艺 质构分析 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]