乳饼副产物乳清液制备乳清粉的工艺研究  

Preparation of Whey Powder as By-product of Yunnan Dairy Cake

作　　者：黄思 吴晓春 余智瑾 赵存朝 彭磊 HUANG Si;WU Xiaochun;YU Zhijin;ZHAO Cunchao;PENG Lei(Yunnan Agricultural University,Yunnan Kunming 650201;Kunming Institute of Biological Manufacturing Co.,Ltd.,Yunnan Kunming 650201;Yunnan Plateau Characteristic Agricultural Industry Research Institute,Kunming Yunnan 650201;Yunnan Province Characteristic Resource Food Biological Manufacturing Engineering Research Center,Kunming Yunnan 650201)

机构地区：[1]云南农业大学,云南昆明650201 [2]昆明生物制造研究院有限公司,云南昆明650201 [3]云南省高原特色农业产业研究院,云南昆明650201 [4]云南省特色资源食品生物制造工程研究中心,云南昆明650201

出　　处：《中国乳业》2022年第9期102-107,共6页China Dairy

摘　　要：[目的]为了提高云南乳饼副产物乳清液的附加值,使用喷雾干燥技术获得一种新型的高营养价值乳清粉。[方法]以乳清液为原料,将溶解度和感官评分作为评价指标,利用单因素结合正交试验确定乳清粉研制最佳工艺条件。[结果]当碳酸氢钠用量为0.7%,离心条件3 600 r/min,凝乳pH为6.5,喷雾干燥进风温度180℃,蠕动泵数值70 Hz时,研制出的乳清粉中蛋白质13.9%,乳糖49.4%,水分3.3%,灰分6.8%,理化指标及微生物检测结果均符合国标,该乳清蛋白粉溶解性95.18 g/100 g,乳化性72.07%,具有诱人的奶香味,无酸味、异味,色泽呈现均一的淡黄色,口感丝滑,复水性较好。[结论]此试验研究为乳饼副产物乳清液的利用提供了途径,为乳清粉的深加工提供了一定的理论依据和参考。[Objective]In order to improve the added value of Yunnan dairy cake whey,a new type of whey powder with high nutritional value was obtained by spray drying technology. [Method]With whey liquid as raw material,solubility and sensory score as evaluation indexes,single factor combined with orthogonal test was used to determine the optimum technological conditions for preparation of whey powder. [Result]The results showed that when the dosage of sodium bicarbonate was 0.7%,the centrifugal condition was 3 600 r/min,the curd pH was 6.5,the inlet temperature of spray drying was 180 ℃,and the peristaltic pump value was 70 Hz,the protein, lactose,moisture and ash contents of the whey powder prepared were 13.9%,49.4%,3.3% and 6.8%,respectively. The solubility of the whey protein powder is 95.18 g/100 g,and the emulsification is 72.07%. The whey protein powder has an attractive milk flavor,no acid taste and peculiar smell,and the color is uniform and pale yellow. The taste is smooth and the rehydration is good. [Conclusion]The experimental study provided a way for the utilization of whey liquid as a by-product of dairy cake,and provided a certain theoretical basis and reference value for the further processing of whey powder.

关 键 词：乳饼副产物 乳清粉 喷雾干燥 理化指标 微生物 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]