喷雾干燥法浓缩乳清蛋白的工艺参数研究  

Research on Processing Parameters of Whey Protein Concentrate by Spray Drying

作　　者：王荫榆[1] 

机构地区：[1]光明乳业股份有限公司技术中心乳业生物技术国家重点实验室,上海200436

出　　处：《乳业科学与技术》2010年第4期163-166,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：上海市科委项目(No.08PJ1431500)

摘　　要：干酪副产物乳清进行超滤浓缩,将浓缩液喷雾干燥制备成浓缩乳清蛋白,通过对喷雾干燥的进口温度、料液温度、入料流量3个因素进行单因素和正交试验分析,确定了对浓缩液喷雾干燥的最佳工艺参数为:进口温度为140℃,料液温度为30℃,入料流量7%,制得的浓缩乳清蛋白与市售产品进行加热,利用激光粒径分析仪测定产品的粒径分布对比热稳定性,试验制得的浓缩乳清蛋白溶解性、分散性俱佳。Whey protein concentrate was produced by spray drying the whey concentrate liquid which produced from whey using ultrafiltration technology.The optimal conditions of temperature of spray drying, temperature of material, and material flow were studied, the results showed that the temperature of spray drying at 140 ℃, the material at 30 ℃, and material flow at 7 % were optimal conditions.And the solubility and dispersion of the whey protein concentrate we made were better than the similar product from market by particle distributed analysis using laser particle analyzer.

关 键 词：乳清浓缩蛋白 喷雾干燥 工艺参数 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]