中性及酸性条件下不同来源脱脂乳粉的稳定性比较分析  

Comparative analysis of stability of different sources of skimmed milk powder under neutral and acidic conditions

作　　者：舒成亮 杨忻怡 薛玉清 余立意 欧凯 李言郡 马海然 SHU Cheng-Liang YANG Xin-Yi XUE Yu-Qing YU Li-Yi OU Kai LI Yan-Jun MA Hai-Ran(Hangzhou Wahaha Beverage Co., Ltd., Hangzhou 310018, China)

机构地区：[1]杭州娃哈哈饮料有限公司,杭州310018

出　　处：《食品安全质量检测学报》2016年第8期3155-3160,共6页Journal of Food Safety and Quality

基　　金：杭州市科技发展计划项目(20140432B105)~~

摘　　要：目的对5种不同来源的脱脂乳粉在中性和酸性条件下的稳定性进行比较分析。方法对不同脱脂乳粉的营养组成、乳清蛋白氮、热凝固时间、△p H、离心沉淀率等指标进行检测并进行对比。结果 5种脱脂乳粉在蛋白质、乳糖、钙等影响稳定性的成分上差异不大,脱脂乳粉热凝固时间越长、△p H越小,酸性乳饮料经高温热处理后离心沉淀越少,而脱脂乳粉乳清蛋白氮越高,中性条件下离心沉淀越少。结论本研究对脱脂乳粉在中性和酸性条件下的稳定性评价较为科学,对于乳清蛋白氮、热凝固时间和△p H的测定可应用于产品中脱脂乳粉的选择。Objective To evaluate and compare the stability of five different sources of skimmed milk powders under neutral and acidic conditions. Methods Nutrient compositions, whey protein nitrogen, heat coagulation time, △p H and centrifugal sedimentation of various skimmed milk powders were determined and compared. Results Among the five kinds of skimmed milk powders, only a minor difference was found in the content of those stability-related components including protein, lactose and calcium. Longer heat coagulation time correlated well with smaller △p H as well as less centrifugal sediment in acidified milk drink under high temperature heat treatment. Besides, higher whey protein nitrogen result seemed to imply a better performance of skimmed milk powder with less centrifugal sediment in a neutral condition. Conclusion The stability of skimmed milk powder under neutral and acidic conditions can be well evaluated, and the measurement of whey protein nitrogen, heat coagulation time and △p H can be used to select skimmed milk powder products.

关 键 词：脱脂乳粉 稳定性 乳清蛋白氮 热凝固时间 离心沉淀 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]