| 乳清蛋白对羊、牛混合乳粉发酵乳品质的影响 |
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| 引用本文： | 姚旻晶,汪之颖,罗永康.乳清蛋白对羊、牛混合乳粉发酵乳品质的影响[J].中国奶牛,2013(6):41-45. |
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| 作者姓名： | 姚旻晶 汪之颖 罗永康 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 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，NpH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。
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| 关 键 词： | 羊奶 浓缩乳清蛋白 酸乳 理化特性 感官评价 |
Influence of Quality Characteristics of Fermentated Yoghurts with WPC-34 |
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| YAO Min-jing
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WANG Zhi-ying
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LUO Yong-kang.Influence of Quality Characteristics of Fermentated Yoghurts with WPC-34[J].China Dairy Cattle,2013(6):41-45. |
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| Authors: | YAO Min-jing WANG Zhi-ying LUO Yong-kang |
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| Institution: | (College of＂ Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083) |
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| Abstract: | 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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| Keywords: | Goat＇s milk Whey protein concentrate Yoghurt Physciochemical properties Sensory proreties |
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