改善牦牛曲拉精制干酪素色泽品质的研究  

Study on improving color quality of purifying casein made from Yak Qula

作　　者：武悦[1] 韩玲[1] 纪银莉 王琳琳[1] 韩爽[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃华羚生物技术研究中心,甘肃兰州730000

出　　处：《食品工业科技》2016年第9期106-111,122,共7页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费项目(201303085)

摘　　要：本文以"曲拉"为原料生产干酪素,以干燥后干酪素的色度值(L*、a*、b*)为目标,利用数据标准化综合评分法对目标评分。在溶解条件单因素实验的基础上,根据响应面法对曲拉溶解p H、溶解温度、溶解时间进行优化;并在干燥前对干酪素湿凝块进行不同压力梯度的挤压预脱水处理。结果表明,3因素对干酪素色度综合分的影响大小顺序为:溶解p H、溶解温度、溶解时间;曲拉溶解最佳条件为:p H9.37,温度54.21℃,时间29.73 min;最佳预脱水压力为850 N,干燥后产品色度L*值为91.95,a*值为0.13,b*值为6.27,产品色泽得到良好改善,且显著优于工业一级干酪素。＂Qula＂was used as raw material for the production of casein,the chroma value（ L＊,a＊,b＊） of dried products were taken as target parameters,and the three factors were scored by the comprehensive evaluation using the data standardization method.Based on the single factor test,the response surface methodology was adopted to discuss the influence caused by the dissolution p H,the dissolution temperature and the dissolution time.Before drying different pressure gradients were put on wet casein clot to complete the pre- dewatering process.The results showed that orders of significance among these three factors were： dissolution p H,dissolution temperature,dissolution time.＂Qula ＂ dissolved optimum condition was that the dissolution p H was 9.37,the dissolution temperature was 54.21 ℃,and the dissolution time was 29.73 min.The optimal pre- dehydration pressure was 850 N,at this pressure the L＊value was 91.95,the a＊value was 0.13,the b＊value was 6.27.The casein color quality was improved,and the casein color was significantly better than the industry level.

关 键 词：曲拉 干酪素 色泽 溶解条件 预脱水 响应面 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]