干酪素加工工艺研究进展  

The research progress of casein processing technology

作　　者：王琳琳[1] 韩玲[1] 敏文祥 武悦[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]甘肃华羚酪蛋白股份有限公司,甘肃兰州730000

出　　处：《食品与发酵工业》2016年第5期277-282,共6页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项经费项目(201303085)

摘　　要：干酪素是一种从牛乳及其制品中提取的酪蛋白制品,被广泛应用于食品及精细化工等行业。生产干酪素的原料有鲜乳和曲拉2种,我国干酪素的生产主要以曲拉为原料。干酪素的种类、品质及用途与干酪素的生产原料和加工工艺密切相关。在利用曲拉生产干酪素的过程中,还存在诸多问题。文中主要综述了国内干酪素的生产加工工艺、存在的问题及展望,以期为今后国内干酪素的研究与应用提供理论依据。Casein are proteins extracted from the milk and milk products,the main use of casein is in food and fine chemical industries. The raw materials of producing casein are milk and Qula. In our country,Qula used more often. The type,quality and usage of casein are closely related to the raw materials and processing technology. Using Qula as the raw material to produce casein is facing many problems. This paper reviews the domestic casein processing technology,problems and prospects in the production in order to provide a theoretical basis for future research and application of domestic casein.

关 键 词：干酪素 酶凝干酪素 酸凝干酪素 乳酸发酵干酪素 加工工艺 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]