摘要
就部分工艺条件对脱脂搅拌型酸奶的流变性影响进行了研究。结果表明,随着乳固体含量的增高,酸奶的粘度增高,但当乳固体含量增加到11.5%或13.0%时,酸奶的粘度并无显著提高;乳固体为10%时,抗剪切能力最好。在蛋白质含量不变的情况下添加乳清粉,用质量分数为0.41%乳清粉代替1%脱脂奶粉制得的酸奶,其抗剪切能力明显比全部用脱脂奶粉制得的酸奶好。均质和热处理条件是影响酸奶粘稠度的重要因素。均质的最佳压力为20Mpa,温度为60℃。原料乳的最佳条件是95℃、5min,经过这样处理的原料乳酪蛋白在酸奶中可以完全凝固,乳清蛋白因充分受热而完全变性沉淀,可以使搅拌型酸奶的粘度增加,抗剪切能力也比较好。
Effect of certain factors on the rheology of stirring skim yogurt was studied in this paper. It was shown that, with the increase of milk solid contains, the viscosity of yogurt increased, while the viscosity of yogurt did not increase when milk solid contains increased from 11.5% to 13.0%. The best anti-cutting ability of yogurt when 10% milk solid contain was added. On the condition of certain protein contain level, anti-cutting of yogurt made from 0.41% whey instead of 1% skim milk was better than that made from skim yogurt. The best homogenizing condition was that homogenizing pressure 20 MPa, homogenizing temperature 66℃. The best heating temperature and time were 95℃,5 min. which was beneficial for casein to solid. Yogurt made under conditions in advance was of high viscosity and good anti-cutting ability, since the casein was solidified and the whey protein was denatureted during the heating process.
出处
《现代食品科技》
EI
CAS
2005年第2期18-20,共3页
Modern Food Science and Technology
关键词
搅拌型酸奶
流变性
黏度
抗剪切力
Stirring skim yogurt
Rheology
Viscosity
Anti-cutting ability
