不同热处理对酸奶品质特性的影响  

Effect of Different Heat Treatments on the Quality Characteristics of Yogurt

作　　者：陈峰青[1] 汪建明[1] 牛思思 王晓婧[1] 

机构地区：[1]食品营养与安全重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业》2017年第1期141-145,共5页The Food Industry

基　　金：国家自然科学基金资助项目(31271904)

摘　　要：试验选取经过不同热处理后的鲜奶,分别制成不同的搅拌型和凝固型酸奶,以未变性乳清蛋白含量、黏度、乳清析出率、pH、色泽和感官评价等为指标,研究不同热处理条件对该条件下制得的搅拌型和凝固型酸奶相关指标的影响及其贮藏期间品质的变化。结果表明,当加热条件为95℃、10 min处理原料,即未变性乳清蛋白含量为0.631 mg/m L时,酸奶的感官评价、色泽比较好,在储藏期间的黏度较高、乳清析出率低,在储藏期间能保持较好的稳定性和品质特征。Solidified yoghurt and stirred yoghurt were made by fresh milk heated in different temperatures and time. The effects of non-denaturation whey protein contented on viscosity, whey precipitation rate, pH, color, sensory score, other indicators of solidified yoghurt and stirred yoghurt which were treated by different conditions. The changes in quality during storage were also studied. The result showed that the sensory score and color of yoghurt were optimized when the milk was heated by 95 ℃ and 10 min, of which the content of non-denaturation whey protein was 0.631 mg/mL. On these conditions, the yoghurt with a high viscosity and a low precipitation rate could maintain good stability and quality characteristics during storage.

关 键 词：热处理 酸奶 品质特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]