摘要
研究了不同温度、pH值及搅拌强度对牛乳中酪蛋白得率的影响。试验结果表明,温度控制在55℃(pH4.6)时,酪蛋白得率最高为2.55g/100mL;pH4.6～4.8时酪蛋白分离效果最好;边滴加酸边缓慢搅拌酪蛋白得率较高。牛乳中酪蛋白分离的最佳工艺条件为:温度55℃、pH4.8、边滴加酸边缓慢搅拌。
The paper researched the productivity of casein in milk under the different temperature,pH and stirring intensity.The results showed that when the temperature is 55 ℃ and adding acid with slowly stirring,the productivity of casein is the highest about 2.55 g/100 mL. When pH was controled at 4.6-4.8, the optimum separation of casein was reached. The optimal processing of separation of casein in milk was ： temperature 55 ℃, pH 4.8 and slow stirring as adding acid.
出处
《保鲜与加工》
CAS
2006年第3期29-31,共3页
Storage and Process
关键词
酪蛋白
分离
温度
PH
casein
separation
temperature
pH
