牛乳酪蛋白钙肽在乳制品中的应用  

Application of Casein Calcium Peptide in Dairy Products

作　　者：张秋会[1] 李苗云[1] 孙灵霞[1] 柳艳霞[1] 赵改名[1] 烟利亚[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《安徽农业科学》2009年第8期3769-3770,3781,共3页Journal of Anhui Agricultural Sciences

摘　　要：利用JMP软件进行实验设计和统计分析,通过对酪蛋白钙肽(Casein Calcium Peptide,CCP)酸奶进行感官评定,研究了CCP对乳制品感官品质的影响。结果表明:CCP应用到乳制品中是可行的;CCP的添加量对乳制品的感官品质有影响,其中对产品的总体感官品质有较大影响,而且CCP(%)和接种量(%)两因素间存在显著的交互作用。This experiment studied the influences on the quality of the orange-milk, after the experiments were designed by JMP, then the sensory evaluation of the CCP yogurt was taken and experiment results were analyzed with JMP software. The results showed that it was feasible for applying the CCP into dairy products; and the content of CCP in dairy had influences on its quality especially the total sensory quality; and the content of CCP and the inoculated amount influenced each other significantly.

关 键 词：酪蛋白钙肽 乳制品 酸奶 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]