羊奶热稳定因素的研究  

Heat Stability Factors of Goat's Milk

作　　者：乔星[1] 张富新[1] 乌素 苏彤[1] 孙娟[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2012年第1期46-48,共3页Farm Products Processing

基　　金：陕西省农业攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10);西安市科技富民工程项目(NC08025)

摘　　要：以羊奶为原料,通过测定羊奶的热凝固时间(HCT),研究不同pH值、钙盐浓度、加热温度、固形物浓度对羊奶热稳定性的影响。结果表明,当pH值为6.8时,羊奶的热稳定性最大;羊奶的热稳定性随钙盐浓度的增大而减小,随加热温度的升高而减小,随固形物浓度的增大而减小。因此,要想提高羊奶的热稳定性需使羊奶保持最佳pH值,尽量减小钙离子的浓度,既拥有高的营养物质含量又保持较低的固形物浓度。This paper studies the influences of pH,calcium,heating temperature,solids on the heat stability of goat＇s milk by analyzing the heat coagulation time of the milk.The results show that the stability of goat＇s milk is best when the pH is 6.8, and the stability go up with increasing concentration of Ca 2＋.The heat stability of goat milk decreases when the heating temperature rose.The solids is more higher,the heat stability of goat milk is more lower.Therefore,in order to improve the heat stability of goat milk,optimal pH,minimizing the concentration of calcium ions,and low solids but high nutrient content are necessary.

关 键 词：羊奶 钙盐 固形物浓度 热稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]