乳清蛋白对羊、牛混合乳粉发酵乳品质的影响  

Influence of Quality Characteristics of FermentatedYoghurts with WPC-34

作　　者：姚旻晶[1] 汪之颖[1] 罗永康[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

出　　处：《中国奶牛》2013年第6期41-45,共5页China Dairy Cattle

摘　　要：本试验研究了不同比例羊奶粉、脱脂牛乳粉及浓缩乳清蛋白WPC-34代替部分混合奶粉生产酸乳，对酸乳发酵品质特性的影响，测定了pH值、滴定酸度、黏度和持水性，并做了感官评价。结果表明，用脱脂牛乳粉和羊奶粉按不同比例制作酸乳时（乳固形物恒定为13％），随着羊奶粉比例的增加，凝块变软，黏度降低，NpH值和滴定酸度变化不明显，在羊奶粉比例小于70％时感官评价分数降低不明显，然而当大于70％时感官评价有明显的下降趋势。当使用WPC-34替代混合乳粉（固形物含量为13％）发酵酸乳时，在替代率为10％-40％时滴定酸度、黏度、持水性均出现了先上升后下降的趋势，各项指标均在替代率为20％时达到最好。This paper studies the best proportion with the goat milk powder and skim milk powder （SMP） in the set yoghurt. The effect of quality characteristics on yoghurts with WPC-34 was investigated during fermentation, including pH, acidity, viscosity , water-holding capacity and sensory evaluation. The results are as follows： Fermented yoghurt with goat milk powder and skim milk powder （maintaining the final total solids concentration of 13＂/,,）, the yoghurt exhibits a lower viscosity as increasing goat powder. There was no remarkable influence on pH and acidity. When the goat milk powder＇s proportion is less than 70%, the scores of sensory evaluation decreased slow, however, when more than 70%, the scores has the obvious trend of decline. The use of WPC-34 as partial substitutes for blends of goat milk powder-SMP in yoghurt manufacture （maintaining the final total solids concentration of 13%）, when the ratio of substitution is between 10%-40%, yoghurt exhibits increased first and then decreased at acidity, viscosity, water-holding capacity .All the indicators are the best in the alternative rate of 20%.

关 键 词：羊奶 浓缩乳清蛋白 酸乳 理化特性 感官评价 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]