乳成分对凝固型酸乳贮藏品质的影响  

Effect of Milk Components on the Storage Quality of Set-Type Yoghurt

作　　者：任江红[1] 李龙柱 秦立虎 王攀[4] 

机构地区：[1]光明乳业股份有限公司光明乳业研究院,上海200436 [2]西安市碑林区食品药品监督管理局,陕西西安710000 [3]西安市奶牛育种中心,陕西西安710068 [4]商洛学院生物医药与食品工程学院,陕西商洛726400

出　　处：《乳业科学与技术》2015年第4期14-17,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：鲜乳的乳成分随季节、温度、挤乳时间及次数变化明显,导致用其直接加工的酸乳品质差异较大,因此,本实验研究了不同乳蛋白、乳脂肪和乳糖添加量对酸乳贮藏期间酸度和持水性的影响。结果表明:酸乳贮藏持水性随乳蛋白、乳脂肪和乳糖添加量的升高而明显增强;酸度随乳蛋白添加量的增加明显上升,而脂肪和乳糖添加量对凝固型酸乳贮藏酸度无明显影响。Significant variations in components of fresh milk with season, temperature, and milking time and frequency lead to large differences in yogurt quality. In this paper, the influence of the contents of milk protein, fat and lactose on water retention and acidity of yogurt during storage was studied. The results showed that the water-holding capacity of yoghourt stored at 4 ℃ was apparently enhanced with increasing addition of milk protein, fat and lactose contents. Moreover, the acidity of yogurt was increased significantly with increasing addition of milk protein content, but was not significantly affected by the amount of fat or lactose.

关 键 词：乳蛋白 乳脂肪 乳糖 酸乳 贮藏品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]