一种贯筋藤凝乳剂加工的水牛奶乳饼  

New process of buffalo milk cake by the Dregea Sinensis coagulant

作　　者：陶亮[1,2] 苏科巧[2] 殷秋兰 黄艾祥[2] 

机构地区：[1]云南农业大学植物保护学院,昆明650201 [2]云南农业大学食品科学技术学院,昆明650201

出　　处：《中国乳品工业》2015年第10期22-26,共5页China Dairy Industry

基　　金：国家自然科学基金项目(31160331);云南省现代农业奶牛产业技术体系乳品加工质量安全建设项目;云南省高校食品加工与安全控制重点实验室

摘　　要：为确定贯筋藤凝乳剂加工水牛奶乳饼的工艺及其乳饼特性,通过单因素实验优化贯筋藤凝乳剂加工水牛奶乳饼的工艺条件,测定了乳饼的感官特性、理化成分和风味物质。结果表明,贯筋藤茎秆1∶20(料液比)浸泡(65℃,30 min),过滤除杂、真空浓缩后盐析提蛋白,配制成质量浓度为0.75 g/L的凝乳剂,加工乳饼的最适添加量和凝乳温度为30%(质量分数)、80℃,最适挤压条件是2 k Pa,6h。贯筋藤水牛奶乳饼的感官质量较优,感官评分为27.2,显著(P<0.05)高于酸水乳饼,剪切力为(1.156±0.344)N,口感较佳。其蛋白质、钙质量分数较高;成品率可达22.7%,显著(P<0.05)高于乳清酸水加工的水牛奶乳饼。贯筋藤凝乳水牛奶乳饼的游离氨基酸总量为(76.92±4.02)mg/100 g,显著(P<0.05)高于酸凝水牛奶乳饼((60.89±4.20)mg/100 g),贯筋藤水牛奶乳饼中游离脂肪酸总量较酸水乳饼提高了20.16%。贯筋藤是一种的优良新型凝乳剂,加工的水牛奶乳饼质量好、风味佳,潜在开发价值较高。The processing technological condition was optimized by single-factor test, sensory characteristics, conventional physical and chemical components and flavor substances of milk cake made with Dregea Sinensis （Hemsl.） and other milk-clotting coagulants were re- searched in this paper. The results showed D. Sinensis stems were soaked by 20 times water （65℃）within 30min, and then filtration to re- move impurities, 10 times of vacuum concentration, salting out to extract protein and got the milk coagulant, and was formulated in an amount of 0.075% of the milk coagulant solution, which was added to buffalo milk to curd, the optimum coagulating temperature and amount adding was 80℃ and 30%. The sensory score of buffalo milk cake made by D. Sinensis coagulant was 27.2 and had the best sensory quality, significantly （P 〈 0.05） higher than the other milk cakes, the shear stress was 1.156±0.344N, and taste better; its protein, calcium con- tent was higher, the yield can reach 22.7%, significantly （P〈 0.05） higher than buffalo milk cake made by whey acid. The total free amino ac- id of buffalo milk cake made by D. Sinensis coagulant was （76.92±4.02）mg/100 g, significantly （P 〈 0.05） higher than it made with whey acidic water （60.89±4.20） mg/100g, the amount of free fatty acid of buffalo milk cake was increased 20.16% much more than the other one made with whev acidic water. D. Sinensis coagulant is a new type of good milk-clotting coagulant and have high potential development val-ue, the buffalo milk cakes processed with it are of good quality and good flavor.

关 键 词：贯筋藤凝乳剂 水牛奶乳饼 感官质量 风味物质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]