摘要
研究了以全脂奶粉和乳清浓缩蛋白(WPC-3503)为原料,按照全脂奶粉︰乳清浓缩蛋白为100︰0,90︰10,80︰20,70︰30的质量配比生产乳固形物含量为12%的酸奶,对含有不同乳清蛋白比例的酸奶在贮藏过程中理化特性、乳酸菌总数的变化以及感官特性进行了比较分析。结果表明,WPC-3503代替10%～20%全脂奶粉生产酸奶时,在贮藏过程中可减缓pH值及酸度的变化速度,提高酸奶的黏度和保水率,改善感官特性,但对乳酸菌总数无明显的影响。
Stirred yoghurts with a consistent total solid （12%） were manufactured by whole milk powder alone, and 90 ： 10,80 ： 20,70 ： 30 blends of whole milk powder and whey protein concentrate （WPC-3503） powder. The effect of whey protein concentrates on physicochemical properties, counts of lactobacillus and sensory evaluation during storage were studied and compared. The results showed that the yoghurts manufactured with 90 ： 10 to 80 ： 20 blends of whole milk powder and WPC-3503 powders have slower pH and acidity varieties, higher viscosity and the water-holding capacity, better flavor and structure than that produced with whole milk powder alone, but have no influence on counts of lactobacillus.
出处
《中国乳品工业》
CAS
北大核心
2006年第7期13-16,共4页
China Dairy Industry
基金
国家十五攻关项目(2002BA518A10)
关键词
搅拌型酸奶
乳清浓缩蛋白
物理化学特性
乳酸菌
感官评定
stirred yoghurt
whey protein concentrate
physicochermcal properties
lactobacillus
sensory evaluation
