钙磷盐含量及pH对山羊乳酶凝胶特性的影响  

Effect of Calcium, Phosphate and p H on Goat Milk Coagulation and Rheological Properties

作　　者：赵丽丽[1] 张书文[1] 刘鹭[1] 芦晶[1] 薛海晓 李红娟[1] 吕加平[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室,北京100193

出　　处：《中国食品学报》2015年第9期61-68,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：现代农业产业技术体系北京市创新团队;国家科技支撑计划课题(2012BAD29B03;2013BAD18B10)

摘　　要：选取流变学和质构学相关指标研究钙磷盐及pH对山羊奶凝乳特性的影响,建立回归模型,确定羊奶酪制备条件。通过添加钙(0%~0.06%)、磷(0%~0.06%)以及调整pH(5.3~6.2),用流变仪和质构仪分析山羊乳凝乳特性。动态分析凝乳过程中凝乳速率(CFRmax/Pa·min^(-1))、凝乳时间(GT/s)、析水速率(K/min^(-1))、最大硬度(GS/Pa)的变化趋势。静态角度分析硬度、黏度、黏结性、弹性及相对析出乳清率(RWR)的变化规律。对各测定指标做相关性分析。采用Designexpert软件建立回归模型,结果发现钙、磷及pH对羊凝乳特性有着显著影响,并呈一定的变化规律。当钙盐添加量0.03%~0.05%,磷酸盐0.02%~0.05%,pH5.8时羊乳凝乳特性较好。各指标间存在一定的相关性。对GT、GS、弹性建立的模型显著,可用来预测羊乳相关凝乳特性,并得出pH和钙盐是影响三者的主要因素。In this study, different concentrations of calcium （0%-0.06%）, phosphate （0%-0.06%） were added and pH value were adjusted to study goats＇ milk rennet coagulation properties by rheometer and texture analyzer. From dy- namic perspective, rennet curd rate （CFRmax/Pa-min-1）, coagulation time （GT/s）, Greatest degree of hardness （GS/Pa） and rate of syneresis （k/min-l） were analyzed with the three factors change. From static perspective, hardness, adhesive- ness, cohesiveness, springiness and relative whey ratio were studied. The correlations of these indices were also done and regression models were build by Design expert. The results showed goats＇ milk rennet coagulation properties were af- fected by three factors significantly, presented certain tendency and indices had some correlations. The regression models of GT, GS and springiness were valuable to predict the goats＇ milk rennet coagulation properties.

关 键 词：山羊乳 流变学 质构 凝乳特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]