摘要
乳蛋白浓缩物(Milk protein concentrate,MPC)是近年来新兴的牛乳蛋白制品,在食品加工中有着广泛的应用。本试验采用薄膜蒸发浓缩牛乳超滤截留液至固形物含量为15.55%,18.17%和26.12%,研究了不同浓缩程度对MPC粉末的粒径,溶解性,流动性和喷流性指数等性质的影响。结果表明,浓缩至超滤截留液固形物含量为26.12%时,MPC具有较好的加工特性。
Milk protein concentrate was a newly developed dairy protein product. The solid content of the retentate was concentrated to 15.55 %,18.17 % and 26.12 % by thin film evaporation. The results showed that MPC presented better solubility, flowability and the flow resistance index for the 26.12 % solid content of the retentate.
出处
《食品研究与开发》
CAS
北大核心
2016年第7期13-18,共6页
Food Research and Development
基金
“十二五”国家科技支撑计划课题(2013BAD18B02)
关键词
截留液固形物含量
乳蛋白浓缩物
加工性质
solid content of retentate
milk protein concentrate
processing functionality
