复水条件对MPC乳粉复水过程的影响  

Effect of rehydration conditions on MPC rehydration dynamic process

作　　者：马薇[1] 李妍[2] 李海梅[1] 尹未华[1] 曹佳璐[1] 刘畅[1] 张列兵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京工商大学食品学院,北京100037

出　　处：《中国乳品工业》2013年第1期4-7,共4页China Dairy Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-37)

摘　　要：研究了MPC(乳蛋白浓缩物)乳粉溶解程度的检测方法,并研究了复水温度、搅拌强度、搅拌时间等复水条件对MPC复水过程动力学变化的影响。确定了浊度和黏度作为评价MPC复水程度的指标。结果表明,复水温度对MPC乳粉复水影响差异显著,提高复水温度能显著缩短MPC复水时间,但随着温度升高,影响逐渐减小;搅拌能使MPC粉充分分散,并缩短MPC复水过程中的润湿、膨胀及分散阶段,而对MPC溶解水合的影响差异不显著。This study determined the tested method used for evaluating the dissolved degree of MPC （milk protein concentrates） during rehy- dration process. The effect of the temperature, stirring intensity, stirring time on MPC rehydration dynamic process was also carried out. Tur- bidity and viscosity were detemfined as the indicator to evaluate the MPC dissolved degree. Temperature had significant effect on MPC rehy- dration process. Increasing temperature resulted in the reduction of rehydration time significantly. However, MPC rehydration was weakened gradually when rising temperature. Stirring has the ability to disintegrate the material sufficiently. The wetting time, swelling and dispersing will be reduced when stirring, but worthless to hydration in any way. stimng time has no significant difference on the MPC rehydration process.

关 键 词：乳蛋白浓缩物 复水 搅拌 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]