| 乳成分对凝固型酸乳贮藏品质的影响 |
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| 引用本文： | 任江红,李龙柱,秦立虎,王攀.乳成分对凝固型酸乳贮藏品质的影响[J].乳业科学与技术,2015,38(4):14-17. |
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| 作者姓名： | 任江红 李龙柱 秦立虎 王攀 |
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| 摘 要： | 鲜乳的乳成分随季节、温度、挤乳时间及次数变化明显,导致用其直接加工的酸乳品质差异较大,因此,本实验研究了不同乳蛋白、乳脂肪和乳糖添加量对酸乳贮藏期间酸度和持水性的影响.结果表明:酸乳贮藏持水性随乳蛋白、乳脂肪和乳糖添加量的升高而明显增强;酸度随乳蛋白添加量的增加明显上升,而脂肪和乳糖添加量对凝固型酸乳贮藏酸度无明显影响.
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| 关 键 词： | 乳蛋白 乳脂肪 乳糖 酸乳 贮藏品质 |
Effect of Milk Components on the Storage Quality of Set-Type Yoghurt |
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| REN Jianghong,LI Longzhu,QIN Lihu,WANG Pan.Effect of Milk Components on the Storage Quality of Set-Type Yoghurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2015,38(4):14-17. |
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| Authors: | REN Jianghong LI Longzhu QIN Lihu WANG Pan |
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| Institution: | (1.Bright Dairy Research Institute, Bright Dairy＆Food Co.Ltd., Shanghai 200436, China; 2.Beilin Food and Drug Administration of
Xi’an, Xi’an 710000, China; 3. Xi’an Science Research Institute of Dairy, Xi’an 710068, China; 4.College of Biology Pharmacy
and Food Engineering, Shangluo University, Shangluo 726400,China) |
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| Abstract: | Significant variations in components of fresh milk with season, temperature, and milking time and frequency lead
to large differences in yogurt quality. In this paper, the influence of the contents of milk protein, fat and lactose on water
retention and acidity of yogurt during storage was studied. The results showed that the water-holding capacity of yoghourt
stored at 4 ℃ was apparently enhanced with increasing addition of milk protein, fat and lactose contents. Moreover, the
acidity of yogurt was increased significantly with increasing addition of milk protein content, but was not significantly
affected by the amount of fat or lactose. |
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| Keywords: | milk protein milk fat lactose yoghurt storage quality |
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