酸度和钙质量分数对复原乳酶凝胶质地特性的影响  

Effects of pH and Calcium on the textural properties of rennet gels produced by reconstituted milk

作　　者：王伟军[1] 张兰威[1] 李延华[1] 

机构地区：[1]哈尔滨工业大学食品学院,哈尔滨150090

出　　处：《中国乳品工业》2011年第7期18-21,共4页China Dairy Industry

基　　金：国家"十一五"科技支撑计划重大项目(2006BAD04A09)

摘　　要：考察了不同酸度、钙质量分数调节后复原乳酶凝胶的质地特性,并对其质地变量进行了主成分分析。结果表明,不同工艺处理样品间的差异可以清晰地表现在两个新变量中。酸度、钙质量分数调整可对凝胶的表观黏度和持水力产生很大影响。此外,通过对照分析可以发现,不同前处理的复原乳样品具有与原料乳相近的凝胶特性。Whey protein is of the nutritional value. The nutritional value and yield of products could increase when whey protein is integrated into cheese. The textural properties of rennet gel produced from the reconstituted whole and skim milk powder after pre-treatments by adjusting calcium concentration and pH were investigated. With the principle component analysis for textural variables, the differences in the new components were clearly observed among the pre-treatments. These pre-treatments showed great effects on the viscosity and waterholding capacity of rennet gel. In addition, it was also found that some pre-treatments displayed similar properties to what were found in the gel made from raw milk.

关 键 词：复原乳 酶凝胶 质地 持水力 黏度 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]