胶原蛋白酸奶的研制  

Resarch of production process of collagen yoghurt

作　　者：武建新[1] 苏东海[2] 刘成玉[1] 武学宁[1] 刘丽娜[1] 高智利 郝素梅 潘玉喜 布和 郑元生 刘鑫峰 

机构地区：[1]包头轻工职业技术学院乳品工程系,内蒙古包头014035 [2]北京电子科技职业学院,北京100029 [3]包头骑士乳业有限责任公司,内蒙古包头014040 [4]上海海健堂集团有限公司,上海200433

出　　处：《中国乳品工业》2011年第12期41-43,共3页China Dairy Industry

基　　金：北京市教委科研基地建设项目。生物技术在乳制品加工中的应用(PXM2011_014306_113565)

摘　　要：以新鲜牛乳为原料,添加天然深海鳕鱼皮提取的胶原蛋白,经杀菌、真空浓缩、冷却、添加乳酸菌发酵剂发酵,开发了具有营养和保健功效的胶原蛋白酸奶,其主要成分为:蛋白质4%(其中胶原蛋白≥1%),脂肪3.5%,碳水化合物11%,固形物21.8%(均为质量分数),乳酸菌数9×108 g-1。该生产工艺可行、技术上合理、设备上可操作,产品各项指标均达到胶原蛋白酸奶的质量指标。In this experiment, fresh milk was used as raw material, adding a natural deep-sea cod fish skin collagen, after sterilization, vacuum concentration, cooling, adding lactic acid bacteria fermentation, developed a kind of collagen yogurt with nutrition and health effects. In this study, the main component of collagen content of yogurt was： protein 4% （including collagen ≥ 1%）, fat 3.5%, carbohydrate 11%, solids 21.8%, lactic acid bacteria 9 x 10s CFU/g. The experimental production of collagen yogurt was viable in process, sound in technically, operableln device, the index of the product have reached the quality t index of collagen yogurt.

关 键 词：胶原蛋白 酸奶 研制 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]