影响生鲜马乳热稳定性因素的研究  

Research of the influence factors of thermal stability of Fresh Mare's Milk

作　　者：苗森[1] 王璐[2] 王小标[1] 祁天[1] 赵志威[1] 武运[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学科学技术学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2015年第15期213-218,共6页Science and Technology of Food Industry

基　　金：国家科技部"十二五"科技支撑项目子课题(2012BAD44B01-05);新疆维吾尔自治区重大专项子课题(201130101-4(2)-2)

摘　　要：本文以生鲜马乳为研究对象，采用热凝固时间法（HCT）测定了不同温度、pH、Ca2＋、干酪素以及螯合剂对生鲜马乳热稳定性的影响。结果表明：随着加热温度的升高、Ca2＋浓度的增加会导致生鲜马乳的热稳定性不同程度的降低。磷酸二氢钠浓度的增加对生鲜马乳的热稳定性影响不显著，磷酸氢二钠浓度的增加会导致生鲜马乳的热稳定性不同程度的增高，pH、柠檬酸三钠和干酪素对生鲜马乳影响显著。通过二次回归旋转组合模型得到pH、柠檬酸三钠和干酪素对生鲜马乳热稳定性作用的最佳组合范围是pH6．71～6．83，柠檬酸三钠浓度0．34～0．44g/L，干酪素浓度3．29～3．68g/L。结论：优化了生鲜马乳最适加工的热稳定的范围，确保马乳制品良好的品质，为马乳制品的加工企业提供指导，具有较高的应用前景。The objective of the study is to analyze chelating agent on the thermal stability of fresh mare＇ the effects of different temperature, pH, Ca2＋, casein and s milk, using heat coagulation time method（ HCT）.The results showed that when the temperature and concentration of Ca2＋ increased,the thermal stability of fresh mare＇ s milk was degraded to varying degrees. Increasing the concentration of disodium hydrogen phosphate resulted in varying degrees of increasing of the thermal stability of fresh mare＇s milk.The thermal stability were significantly influenced by pH, trisodium citrate and casein, but was not significantly influenced by sodium dihydrogen phosphate.Through the quadratic regression rotation composition design,the optimized combined range were pH of 6.71-6.83 ,the concentration of trisodium citrate of 0.34-0.44 g/L, the concentration of casein of 3.29-3.68 g/L. The results of the study could provide reference for mare＇s milk processing enterprises to ensure good quality of mare＇s milk products.

关 键 词：生鲜马乳 热稳定性 二次回归旋转组合设计 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]