复合蛋白酸奶发酵工艺的研究  

Study on the fermentation technics of compound yogurt

作　　者：龙晓丽[1] 赵谋明[1] 彭艳[1] 杨晓泉[1] 刘通讯[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641

出　　处：《食品工业科技》2002年第11期57-59,62,共4页Science and Technology of Food Industry

基　　金：教育部骨干教师基金资助项目;教科司(2000)65。

摘　　要：系统地探讨和对比了大豆分离蛋白SPI、浓缩乳清蛋白WPC不同替代度对复合蛋白酸奶发酵过程中的相关参数及感官性质的影响。结果表明,添加SPI不利于酸奶发酵,表现为发酵时间延长,并影响感官性质;适当浓度的WPC则有利于酸奶发酵加快发酵速度,对感官性质的影响不明显;将两者按1∶1的比例共同替代40%以下的奶粉可制作成高质量的凝固型复合蛋白酸奶。This paper studied the effects of addition of different amounts of soybean protein isolate(SPI)and /or whey protein concentrate(WPC)on the fermentation of yog urt.The related parameters and org anoleptic attributes were investig ated and compared.The results showed that SPI caused bad effect on the fermentation of yog urt,and on the contrary,WPC was beneficial to it.The results showed the hig h quality yog urt could be made from the mixture of milk powder with SPI and WPC:the content of SPI and WPC was less than40%,the ratio of SPI to WPC was 1∶1.

关 键 词：酸奶 大豆分离蛋白 浓缩乳清蛋白 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]