凝乳剂对乳饼质量的影响  

Influence on product quality of milk cake from different coagulums

作　　者：黄艾祥[1] 孙海蛟[1] 范舒婷[1] 马元元[1] 

机构地区：[1]云南农业大学食品科技学院,昆明650201

出　　处：《中国乳品工业》2012年第2期23-26,共4页China Dairy Industry

基　　金：国家自然科学基金资助项目(31160331)

摘　　要：以牛乳为原料,筛选了乳饼生产中3种凝乳剂的最佳添加量、凝乳温度、时间以及乳饼成型压力和时间。结果表明,3种乳饼的色泽、风味、组织结构等感官指标评分较高,且各具特色,其中植物凝乳剂(PC)乳饼的香气、口感较好。不同凝乳剂对乳饼的蛋白质质量分数影响不大。与传统酸凝剂和新型凝乳剂不同,植物凝乳剂对乳饼氨基酸和脂肪酸影响较大、质量分数较高。凝乳剂对乳饼蛋白质降解有促进作用,但组间蛋白质变化差异不明显。The milk cakes were processed by different coagulums, and the product quality were also analyzed. The best processing technology of three kind milk cakes were successfully developed according to the amounts of different coagulums, milk curd temperature, curd time and molding conditions of milk cake etc. All of the milk cakes showed excellent sensory quality such as color, flavor and texture, the milk cake from plant coagulum （PC） showed best flavor and texture. The amounts of milk cake proteins were not significant different from three milk coagulant, The amounts of amino acids and fatty acids of milk cakes from plant coagulums were highest among three milk coagulant. The milk cake proteins were hydrolyzed by different coagnlums but no significant different.

关 键 词：凝乳剂 乳饼 最佳工艺 理化指标 氨基酸 脂肪酸 蛋白质变化 

分 类 号：TQ925.2[轻工技术与工程—发酵工程] TS252.56