添加鱼蛋白粉对乳清干酪品质的影响  

Quality Evaluation of Whey Cheese Incorporated with Fish Protein Powder

作　　者：王胭[1] 赵双[1] 刘秀河[1] 付茂润 

机构地区：[1]齐鲁工业大学食品与生物工程学院,山东济南250353

出　　处：《乳业科学与技术》2013年第6期11-13,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金："十二五"国家科技支撑计划项目(2012BAD28B07)

摘　　要：以乳清浓缩蛋白液为原料,将质量分数为0.4%、0.8%和1.2%的鱼蛋白粉加入乳清浓缩液中生产乳清干酪,探究鱼蛋白粉添加量的不同对乳清干酪的产率,消化率及质构特性的影响。结果表明,产品的产率随着鱼蛋白粉添加量的增加而增加,明显改善了干酪的质构特性和干酪消化率,为了提高乳清干酪品质,可以添加1.2%鱼蛋白粉。A whey cheese made from whey protein concentrates incorporated with fish protein powder （FPP） was evaluated. The effects of FPP concentrations including 0.4%, 0.8%, and 1.2% on the whey cheese properties were investigated by analyzing cheese yield, texture characteristics, and digestibility. The results of this study showed that the incorporation of FPP into whey cheese enhanced the yield, texture property and digestibility of whey cheese. Thus, addition of 1.2% FPP into whey cheese is useful to improve its quality.

关 键 词：浓缩乳清蛋白 鱼蛋白粉 品质 乳清干酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]