响应面法分析牛乳成分对凝乳特性的影响  

Effect of Milk Ingredient on Its Coagulation Properties by Response Surface Analysis

作　　者：孙雨辰[1,2] 郑喆[1] 王辑[3] 赵笑[1] 杨贞耐[1] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心北京工商大学,北京100048 [2]吉林农业大学食品学院,长春130118 [3]吉林大学生物与农业工程学院,长春130012

出　　处：《中国食品学报》2016年第6期129-138,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市教委科研计划重点项目(KZ201310011011)

摘　　要：为研究乳中主要成分的含量以及体细胞数对牛乳在凝乳酶作用下凝固特性的影响,对不同组成成分的乳样于35℃条件下添加一定量的商品凝乳酶和氯化钙,测定乳样凝固的凝乳时间和凝乳黏度。单因素试验显示,乳中蛋白质含量、脂肪含量、氯化钙添加量和体细胞数等因素对凝乳特性有明显影响。对这4个因素采用响应面法分析其交互作用,确定最佳凝乳条件。结果表明:蛋白质含量与脂肪含量、氯化钙添加量或体细胞数之间,以及脂肪含量与氯化钙添加量之间交互作用对凝乳特性的影响显著;氯化钙添加量或脂肪含量与体细胞数之间的交互作用不显著。获得最佳凝乳效果的牛乳组成成分是:蛋白质含量4.97 g/100 m L、脂肪含量4.93 g/100m L,氯化钙添加量4 mmol/L,体细胞数≤20万个/m L。The impact of major milk components and somatic cell count（SCC） on cow milk coagulation properties was investigated in this paper. Milk samples with different compositions were coagulated with commercial rennet under 35℃, and with addition of calcium chloride; the curd viscosity and coagulating time were determined. Based on the singlefactor studies, the protein, fat and lactose contents, SCC and addition of minerals in milk had obvious effect on coagulation properties. Results of response surface analysis showed that there were significant mutual interactions between protein content and fat content, calcium chloride addition or SCC, and between fat content and calcium chloride addition;no significant interaction between SCC and calcium chloride addition or fat content. The optimum coagulating condition was consequently obtained with 4.97 g/100 m L of protein content, 4.93 g/100 m L of fat content, 4 mmol/L of calcium chloride addition and SCC less than 2×10~5/m L.

关 键 词：乳成分 体细胞数 凝乳特性 响应面法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]