工艺条件对奶冻品质影响的研究  

Effect of process conditions on the quality of dairy desserts

作　　者：曾羲[1] 赵谋明[1] 黄能武[1] 赵强忠[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2013年第10期277-280,294,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(20806030);粤港关键领域重点突破项目(2009A020700003)

摘　　要：为阐明工艺条件对奶冻品质的影响,选取水化、均质和杀菌方式3个关键工艺点为研究对象,以产品的硬度、弹性和d_（4,3）值为指标,采用L_9（3~4）正交实验对水化温度、水化时间及均质压力进行优化,同时研究了杀菌温度和杀菌时间对奶冻质构特性、粒径分布和感官品质的影响。结果表明,在75℃水化15min,采用30MPa均质使奶冻获得较优的硬度、弹性和d_（4,3）值;100℃/30min杀菌处理得到的产品粒径较小,呈现乳白色有光泽且硬度、弹性、胶着性和咀嚼性能等质构指标都优于137℃/5s和121℃/15min的感官品质。此工艺操作简单、稳定性好、可行性高。The effect of process conditions on the quality of dairy desserts were illustrated,3 key procedures. hydration,heterogeneous and sterilization were tested ,the measure parameters were hardness,flexibility,the value of d4,3. This process conditions were studied by the 1_9（34） orthogonal design to select the best technics. Meanwhile,this experiment investigated the effect of the sterilized temperature and time on the texture pressure,size distribution and tastes of products. The results suggested that after 75~C hydrate 15min, combined with 30MPa homogenate could obtain the best value of hardness,flexibility and d4,3. When the conditions of sterilize were 100℃/30min,the dairy desserts gains best texture,tower size distribution and shining milk-white color,which still obtained better hardness,flexibility,gumminess ,chewiness and tastes than 137℃/5s and 121~C/15min. The technological condition was simple,stable and feasible.

关 键 词：奶冻 水化条件 均质压力 杀菌条件 质构特性 口感 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]