青羊参凝乳剂提取及其对乳饼制作工艺的影响  

Extraction of Cynanchum otophyllum Schneid. Coagulant and Its Effect on Milk Cake Manufacture

作　　者：穆硕 罗洁[1] 杨子彪 肖晨 桑跃 MU Shuo1 LUO Jie1 YANG Zibiao2 XIAO Chen3 SANG Yue4(1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China 2. Department of Food Engineering and Management, Dali Vocational and Technical College of Agriculture and Forestry, Dali 671003, China 3. Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beifing Government, China Agricultural University, Beijing 100083, China 4. Hebei Engineering Research Center of Animal Product, Sanhe 065200, Chin)

机构地区：[1]中国农业大学北京食品营养与人类健康高精尖创新中心,北京100083 [2]大理农林职业技术学院食品工程与经管系,大理671003 [3]中国农业大学教育部北京市共建功能乳品重点实验室,北京100083 [4]河北省畜产食品工程技术中心,三河065200

出　　处：《农业机械学报》2018年第3期367-372,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：云南省科技计划生物重大专项(奶业专项)(2014ZA001)

摘　　要：以青羊参叶为原料,研究了其有效凝乳成分的提取方法,并在乳饼加工过程中进行了验证。结果表明,青羊参凝乳剂的最佳提取温度为4℃,最佳提取的液料比为20 mL/g,最佳提取溶液为10 mmol/L柠檬酸-磷酸缓冲液;与传统直接添加青羊参叶浸泡液的方法相比,使用青羊参凝乳剂制成的乳饼蛋白质回收率、脂肪回收率和乳饼得率均显著提升(P<0.05);质构和微观结构显示,使用青羊参凝乳剂制作的乳饼具有更适宜的硬度和较高的粘着度,凝胶网络结构分布均匀。Cynanchum otophyllum Schneid. contains the coagulant protease. The leaves of Cynanchum otophyllum are widely used to produce the milk cake（ a traditional cheese） by the minority ethnic region in Yunnan Province. Milk cake made by Cynanchum otophyllum leaves usually forms a soft curd. The object was to extract the active coagulant components based on the leaves of Cynanchum otophyllum and apply the extract into milk cake manufacture. The results showed that the optimal extraction temperature to produce Cynanchum otophyllum coagulant was 4℃,while the optimal extraction liquid-solid ratio was 20 mL/g and the optimal extraction solution was the citric acid-phosphate buffer（ containing 150 mmol/L NaCl,1 mmol/L Cys and EDTA）. Compared with the milk cake made by the soaking solution of Cynanchum otophyllum leaves,the yield,protein and fat recovery rate of milk cake made by the extracted coagulant were significantly improved,with the recovery rate for protein and fat of 20. 26 and 33. 04 percentage points,respectively. Moreover,the milk cake made by extracted coagulant showed a more suitable hardness,higher degree of adhesion and more uniform gel network structure compared with the milk cake made by soaking solution. The study provided a reference for the development of Cynanchum otophyllum coagulant and promoted the industrialization of Yunnan traditional milk cake products.

关 键 词：乳饼 青羊参 凝乳 得率 质构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]