高蛋白酸奶的开发与研究  

Development and research of high protein yoghurt

作　　者：崔艳伟 张筠[1] 付红岩[1] 姚晶[1] 王新 CUI Yanwei;ZHANG Yun;FU Hongyan;Yao Jing;WANG Xin(College of Food Engineering,East University of Heilongjiang,Harbin 150066;Beidahuang Wandashan Dairy Co.,Ltd.,Harbin 150090)

机构地区：[1]黑龙江东方学院食品工程学院,哈尔滨150066 [2]北大荒完达山乳业股份有限公司,哈尔滨150090

出　　处：《中国食品添加剂》2022年第8期142-146,共5页China Food Additives

基　　金：2021年黑龙江东方学院科研创新团队项目(HDFKYTD202104);2020年度黑龙江东方学院科研项目(HDFKY200128);2019年度黑龙江东方学院科研项目(HDFKY190103)。

摘　　要：蛋白质是人类重要的营养物质,高蛋白是酸奶高端化的标志之一。高蛋白酸奶从工艺角度可分为加法工艺和减法工艺。减法工艺是通过脱除乳清的方式来提高蛋白质含量,但需要匹配昂贵的配套设备。加法工艺是通过补充添加外来蛋白质。加法工艺高蛋白酸奶在开发生产过程中有很多难点,尤其蛋白质含量突破8%并且不含脂肪,产品容易出现蛋白变性、白色颗粒、口感粗糙等质量问题。本研究采用加法工艺,通过添加浓缩乳清蛋白粉WPC80和浓缩牛奶蛋白粉MPC80来补充蛋白含量,同时调整乳清蛋白和酪蛋白比例为1∶1解决产品质构、黏度、持水性等问题。通过对工艺进行研究,结果表明控制发酵温度为36℃、发酵终点pH为4.60-4.65、泵送速度为300r/min时,可使产品质地均匀,口感顺滑。Protein is an important nutrient for human beings.High protein is one of the symbols of high-end yogurt.High protein yogurt can be divided into addition process and subtraction process from the perspective of process.Subtraction process is to improve the protein content by removing whey,but it needs to match expensive supporting equipment.The addition process is through the addition of foreign proteins.There are many difficulties in the development and production of high protein yogurt with addition process,especially when the protein content exceeds 8%and does not contain fat.The product is prone to quality problems such as protein denaturation,white particles,rough taste and so on.Based on the principle of addition,concentrated whey protein powder WPC80 and concentrated milk protein powder MPC80 were added to supplement the protein content in this study,and adjusted the ratio of whey protein to casein to 1∶1 to solve the problems of product texture,viscosity and water holding capacity.The results showed that the product could have uniform texture and smooth taste when the fermentation temperature was 36℃,the pH value of fermentation end point was 4.60-4.65 and the pumping speed was 300r/min.

关 键 词：高蛋白酸奶 浓缩乳清蛋白粉 浓缩牛奶蛋白粉 工艺 正交试验 

分 类 号：TS202.54[轻工技术与工程—食品科学]