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当前位置: 首页 > 文章 > 乳清蛋白对羊、牛混合乳粉发酵乳品质的影响 中国奶牛 2013 (6) 41-45
Position: Home > Articles > Influence of Quality Characteristics of FermentatedYoghurts with WPC-34 China Dairy Cattle 2013 (6) 41-45

乳清蛋白对羊、牛混合乳粉发酵乳品质的影响

作  者：
姚旻晶;汪之颖;罗永康
单  位：
中国农业大学食品科学与营养工程学院
关键词：
羊奶;浓缩乳清蛋白;酸乳;理化特性;感官评价
摘  要：
本试验研究了不同比例羊奶粉、脱脂牛乳粉及浓缩乳清蛋白WPC-34代替部分混合奶粉生产酸乳,对酸乳发酵品质特性的影响,测定了pH值、滴定酸度、黏度和持水性,并做了感官评价。结果表明,用脱脂牛乳粉和羊奶粉按不同比例制作酸乳时(乳固形物恒定为13%),随着羊奶粉比例的增加,凝块变软,黏度降低,而pH值和滴定酸度变化不明显,在羊奶粉比例小于70%时感官评价分数降低不明显,然而当大于70%时感官评价有明显的下降趋势。当使用WPC-34替代混合乳粉(固形物含量为13%)发酵酸乳时,在替代率为10%~40%时滴定酸度、黏度、持水性均出现了先上升后下降的趋势,各项指标均在替代率为20%时达到最好。
译  名：
Influence of Quality Characteristics of FermentatedYoghurts with WPC-34
作  者：
YAO Min-jing,WANG Zhi-ying,LUO Yong-kang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 10083)
关键词：
Goat's milk;Whey protein concentrate;Yoghurt;Physciochemical properties;Sensory proreties
摘  要：
This paper studies the best proportion with the goat milk powder and skim milk powder(SMP) in the set yoghurt.The effect of quality characteristics on yoghurts with WPC-34 was investigated during fermentation,including pH,acidity,viscosity,water-holding capacity and sensory evaluation.The results are as follows: Fermented yoghurt with goat milk powder and skim milk powder(maintaining the final total solids concentration of 13%),the yoghurt exhibits a lower viscosity as increasing goat powder.There was no remarkable influence on pH and acidity.When the goat milk powder’s proportion is less than 70%,the scores of sensory evaluation decreased slow,however,when more than 70%,the scores has the obvious trend of decline.The use of WPC-34 as partial substitutes for blends of goat milk powder-SMP in yoghurt manufacture(maintaining the final total solids concentration of 13%),when the ratio of substitution is between 10%~40%,yoghurt exhibits increased first and then decreased at acidity、viscosity、water-holding capacity.All the indicators are the best in the alternative rate of 20%.

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