摘要
为探究酪蛋白磷酸肽-钙(CPP-Ca)络合物对酸乳贮藏特性的影响,研究CPP-Ca络合物不同添加量对酸乳21 d贮藏期内乳酸菌总数、pH值、滴定酸度、乳清析出率及黏度的影响。与对照组比较,当CPP-Ca络合物添加量为0.15 g/100 mL时,酸乳中乳酸菌存活率从32.92%提高至47.15%(P<0.05);滴定酸度增长率从9.96%降低至7.06%(P<0.05);乳清析出率降低了0.4%(P<0.05),黏度比提高了5 729 m Pa·s(P<0.05)。结果表明,CPP-Ca络合物的添加能增加酸乳贮藏期内的乳酸菌总数,延缓酸度积累,降低乳清析出率,增加黏度,改善酸乳贮藏期内的产品品质。
To explore the effect of casein phosphopeptide-calcium （CPP-Ca） complex on storage properties of yoghurt, the changes of total acid bacteria count, pH, titration acidity, whey separation rate and viscosity of yoghurt with different CPP-Ca complex addition were researched during 21 d storage period. Compared with control group, when the CPP-Ca complex addition was 0.15 g/100 ml, the survival rate of lactic acid bacteria in yoghurt increased from 32.92% to 47.15% （P＜0.05）, the growth rate of titration acidity decreased from 9.96% to 7.06% （P＜0.05）, whey separation rate was decreased by 0.4% （P＜0.05）, and the viscosity was increased by 5 729 mPa·s （P＜0.05）. The results indicated that the addition of CPP-Ca complex could increase the total acid bacteria count, delay acidity accumulation, decrease whey separation and increase viscosity, which could improve the quality of yogurt during storage period.
作者
刘泽朋
祝缘
王婷婷
王欣璐
毛学英
LIU Zepeng ZHU Yuan WANG Tingting WANG Xinlu MAO Xueying(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
出处
《中国酿造》
CAS
北大核心
2016年第12期141-144,共4页
China Brewing
基金
中央高校基本科研业务费专项资金资助项目(2015SP005)
现代农业产业技术体系北京市奶牛创新团队(NDITS-BIT)
"十二五"国家科技支撑计划(2013BAD18B12-05)
关键词
酪蛋白磷酸肽-钙络合物
酸乳
贮藏特性
casein phosphopeptide-calcium complex yoghurt storage properties
