高蛋白无添加风味发酵乳的研制  

Study on the High Protein Additive Free Yoghurt

作　　者：李海燕[1] 乔成亚[1] 刘振民 梅芳[1] LI Haiyan;QIAO Chengya;LIU Zhenmin;MEI Fang(North China Research Institute,Dairy Industry Research Institute of Bright Dairy Co.,Ltd.,Beijing 101300;State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Centre of Dairy Biotechnology,Dairy Research Institute,Shanghai 200436)

机构地区：[1]光明乳业股份有限公司乳业研究院华北研究所,北京101300 [2]乳业生物技术国家重点实验室上海乳业生物工程技术研究中心,上海200436

出　　处：《食品工业》2021年第11期55-59,共5页The Food Industry

基　　金：国家重点研发计划课题“发酵乳制品核心技术及关键指标合格评定体系建立”(2019YFF0217603);上海乳业生物工程技术研究中心(19DZ2281400)。

摘　　要：通过不同发酵剂的发酵试验,选出发酵剂pre1.0为高蛋白风味发酵乳的发酵剂,其最佳发酵温度为40℃。以白砂糖、乳清蛋白、浓缩牛奶蛋白、稀奶油为主要原料,通过配料、均质、发酵等工艺制成高蛋白无添加风味发酵乳。通过不同白砂糖、乳清蛋白、浓缩牛奶蛋白、稀奶油等配方组合,确定产品最优配方。试验结果表明,白砂糖、乳清蛋白、浓缩牛奶蛋白、稀奶油的最适添加量分别是8%, 0.9%, 1.0%和0.6%,制备的高蛋白无添加风味发酵乳的风味及组织状态较好。Different starter culter tests were performed in the article, the starter pre1.0 was selected as the starter for high protein additive free yoghurt, and the optimum fermentation temperature was 40 ℃. The high protein additive free yoghurt was made from sugar, WPC30, MPC80 and fresh cream, and the processing technology included batching, homogenization and fermentation. The prescriptions were optimized by orthogonal experiment. The results showed that when the sugar content was 8%, WPC30 was 0.9%, MPC80 was 1.0%, and fresh cream was 0.6%, the flavor and structure of the high protein additive free yoghurt was best.

关 键 词：高蛋白 无添加 风味发酵乳 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]