酶促水解对酸奶质量及组织结构的影响

Effect of hydrolysis on the quality and texture of yoghurt

对原料乳进行酶水解处理,制备富含活性多肽的酸奶,并且初步探讨了水解对其组织结构的影响。结果表明,经胰蛋白酶水解后,在水解度为6%,明胶添加量为0.3%(质量分数)时,CPP含量为0.044%,酪蛋白糖肽质量浓度为1.1g/L,酸奶黏度152.8×104Pa·s,持水力69%(质量分数),酸度为69.6°T。

The milk powder was hydrolyzed by enzyme to produce peptide yoghurt in this paper, moreover, investigated the effect of hydrolysis on the texture of yoghurt. After the treatment by enzyme, when the degree of hydrolysis was 6% and the amount of glutin was 0,3% （w/w）, the CPP and CGMP were respectively 0.044%（w/w） and 0.11%（w/v）, the viscosity, hold water capacity and acidity of yoghurt were respectively 152.8× 10^4Da.S, 69%（w/w） and 69.6°T.