纳滤技术浓缩原料乳生产酸奶工艺  

Process of yogurt by nanofiltration concentration from raw milk

作　　者：王玉堂[1] 郭文奎[1] 迟涛 程涛[1,2] 

机构地区：[1]东北农业大学食品学院乳品科学教育重点实验室食品安全与营养协同创新中心,哈尔滨150030 [2]国家乳业工程技术研究中心,哈尔滨150086

出　　处：《农业工程学报》2014年第15期317-324,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：安全乳制品加工设备及关键技术研究开发与产业化示范(2013BAD18B08)

摘　　要：近年来,酸奶产品主要通过使用食品添加剂,而不是工艺创新达到改变酸奶感官状态的目的,导致酸奶产品更新缓慢。该研究将膜过滤技术引入酸奶生产,以期开发一种纳滤浓缩酸奶的新工艺,能够在不使用添加剂的情况下,生产黏性、咀嚼性及黏弹性较高,且抗管道运输能力较强的酸奶产品。考察浓缩时,均质及不同的温度及压力下,牛乳对纳滤膜通量的影响,以及乳成分的变化对酸奶质构及流变学参数的影响。结果表明,均质后,在65℃,1.6 MPa的条件下进行浓缩时平均膜通量约为7.5 L/(m2·h),浓缩时间约为35 min,能够应用到实际酸奶生产中。此时,一价离子,钠、钾,氯的截留率分别是40.8%,46.5%,及17.8%;二价离子,钙、镁的截留率分别为94.2%,95.7%;其他乳成分,乳糖、蛋白质的截留率分别是92.4%和94.8%。非脂乳干物质增加1.24倍,脂肪增加1.3倍。浓缩工艺生产酸奶的黏度为27.8 Pa·s,无浓缩工艺生产酸奶的黏度为16 Pa·s。经质构(texture profile analysis,TPA)测定发现,浓缩工艺生产的酸奶的硬度、胶黏性、胶着性、咀嚼性分别为0.4605 N,-0.6492 N·s,0.3253 N·s,0.2987 N·s,这些质构及流变学参数分别是无浓缩工艺生产的酸奶的4.18,1.36,4.87,5.08倍,可以用来生产具有较高管道耐受的、黏度及咀嚼性较高的酸奶产品。研究结果为采用纳滤技术生产新型酸奶产品提供参考。In recent years, yogurt products are usually developed and designed by using different raw materials and food additives, less by innovations of production processes. For the development of new technology for producing yogurt, considering the technical feasibility of nanofiltration concentration’s application in yogurt production process, the paper put forward an idea for developing new yogurt products by improving the workmanship. In this study, the raw milk was concentrated by nanofiltration membrane when producing yogurt with transmembrane pressure of 1.0, 1.6, 2.0, 2.4 MPa and the milk temperature of 10, 15, 55, 65℃, respectively, in order to investigate the change of milk composition during concentration and its influence on yogurt texture and rheological parameters, as while as the influence of raw milk on nanofiltration membrane performance at different temperatures and pressures. The results indicate that, under the conditions of 65℃ and 2.0 MPa, the concentration was feasible and it can be applied in yogurt production when the membrane flux is 7.5 L/（m2·h） and concentration time is about 85 min. The retention rates of monovalent ions of sodium, potassium, chlorine are 40.8%, 46.5% and 17.8%, respectively, while the divalent ions of calcium and magnesium are 94.2%, 95.7%, respectively, and the other milk contents, the lactose and protein, are 92.4%and 95.7%, respectively. The non-fat dry matter increases by 1.24 times, the fat increases by 1.3 times and the milk acidity increases by 1 degree. The viscosity of yogurt producing through concentration is 27.8 Pa·s, and which of yogurt without concentration is 16 Pa·s. With the texture profile analysis （TPA） on yogurt texture, the hardness, adhesiveness, gumminess and chewiness of yogurt with concentration is 0.4605 N,-0.6492 N·s, 0.3253 N·s and 0.2987 N·s, respectively, while the indexes of yogurt without concentration is-0.1102 N,-0.4787 N·s, 0.0680 N·s and-0.0586 N·s, respectively. These texture and rheological parameters of the yogurt

关 键 词：工艺设计 乳制品 浓缩 纳滤 酸奶 牛乳 

分 类 号：TS205.4[轻工技术与工程—食品科学]