粘度对超高温灭菌奶中脂肪球上浮的影响  

Influence of Viscoelasticity on the Fat Globe Stabilization in Ultra-high Temperature Processed Bovine Milk

作　　者：杭锋[1] 孟令洁[1] 任璐[1] 郭本恒[1] 龚广予[1] 王荫榆[1] 陈卫[2] 张灏[2] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200072 [2]江南大学食品学院食品科学与技术国家重点实验室

出　　处：《乳业科学与技术》2009年第1期10-13,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家高技术研究发展计划(863计划)(No.2007AA10Z353)。

摘　　要：基于物理反射模型的背反射光检测技术研究不同瓜尔胶添加量对超高温灭菌乳体系粘度及乳脂肪球的稳定性。以0.02%添加量(w/w)的κ-卡拉胶作为乳蛋白稳定剂,蔗糖酯SE-15、羟基化改性大豆磷脂及分子蒸馏单甘酯按一定比例进行复配并以0.1%(w/w)进行添加以稳定乳脂肪,在此基础上分别添加0%、0.02%、0.03%、0.04%的瓜尔胶以增加超高温灭菌乳的粘度。分别测定了样品的粘度及顶部脂肪球的迁移动力学并比较4者之间的稳定动力学。实验结果表明,随着瓜尔胶添加量的增加,样品粘度亦随之增加,顶部的脂肪浮油速率呈降低趋势,瓜尔胶添加量为0.03%时样品的稳定性达到最大值。因此,增加粘度可以抑制乳脂肪球上浮速率、增加产品的稳定性。Based on the back scanning intensity changes of ultra-high temperature （UHT） processed bovine milk, the influence of guar gum addition on the viscoelasticity and the fat globe stabilization of UHT bovine milk were studied. The bovine milk protein were stabilized by 0.02%（w/w） K-carrageenan and fat globe were emulsified by 0.1% compound emulsifiers composed by Sucrose Esters SE-15 （SE- 15）, Soybean Hydroxyphosphatide （SHP） and Molecule Distilled Monoglyceride （DMG）, respectively. The viscoelasticity were enhanced by adding 0.02%, 0.03%, 0.04%（w/w） guar gum. The results showed that the viscoelasticity increased and the fat globe migration kinetics slopes were reduced as function of guar gum addition. When the guar gum addition was 0.03%, the stabilization kinetics index of UHT bovine milk reached maximum. Therefore, the viscoelasticity could increase UHT bovine milk stabilization.

关 键 词：粘度 瓜尔胶 超高温 脂肪球 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]