浓缩牛奶蛋白对发酵酸奶品质的影响  

Effect of milk protein concentrate on the quality of yogurt

作　　者：康志远 蒋灿明[2] 周雪松[2] 张多敏[2] 

机构地区：[1]石家庄君乐宝乳业有限公司,石家庄050221 [2]广州合诚实业有限公司,广州510530

出　　处：《中国食品添加剂》2013年第5期156-160,共5页China Food Additives

摘　　要：研究了浓缩牛奶蛋白(MPC-70)替代牛奶对保质期内发酵酸奶的感官、稳定性、质构特性和pH值及酸度的变化的影响。结果表明:当MPC-70替代牛奶量0 10%时,发酵酸奶的感官品质、表观黏度、乳清析出以及硬度、黏性随替代量的增加明显提高,替代牛奶量超过10%时,发酵酸奶的品质开始下降。可见,MPC-70适量替代牛奶可以明显提高发酵酸奶的品质。Effects of milk protein concentrate MPC-70 substitutes on the sensory properties,stability and texture of yogurt were studied in the paper.Results showed that when MPC-70 was substitute 0 ～ 10％ of the milk,the sensory properties,apparent viscosity,whey precipitation,hardness and stickiness of the yogurt improved obviously with the amount of MPC-70.However,when the amount of MPC-70 was more than 10％ of the milk,the quality of yogurt became decreasing.It suggested that appropriate MPC-70 amount could significantly improve the quality of yogurt.

关 键 词：浓缩牛奶蛋白 发酵酸奶 表观黏度 乳清析出 质构 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]