加热不同来源脱脂复原乳对浓缩乳饮料凝乳特性的影响

Effect on Curd Properties of Heating Different Skimmed Reconstituted Milk for Condensed Beverage

该试验旨在研究加热、发酵不同来源脱脂乳粉对制备浓缩乳饮料的酸乳凝乳特性的影响。不同来源、不同浓度蛋白的还原奶经高温褐变处理(95℃, 4 h),脱脂乳粉2制备的还原奶在6.0%~7.4%蛋白浓度条件下均不发生热凝胶变性,稳定性最好。制备蛋白浓度7.0%的浓缩乳饮料基料,对不同来源乳粉发酵基料的凝乳特性测试表明:不同来源乳粉对发酵pH影响显著;发酵脱脂乳粉4制备的酸乳硬度、稠度最大,黏聚性较好;脱脂乳粉1的酸乳黏聚性最大,但不同脱脂乳粉酸乳的持水率差异不明显。

This study described the effect of coagulation for different dried skim milk fermented and heated in condensed milk drink.The 2 rd skimmed milk powder enjoyed intensely excellent stability on the condition of thermal gel and reducing milk of 6.0%-7.4% protein content had not denatured as treatment of sterilization(95 ℃,4 h).The 7.0% protein yoghurt for different dried skim milk fermented was tested.The results demonstrated that five powders had significant influence on the pH changes of yoghurt during fermentation.The 4th powder possessed the biggest firmness and consistency,then the 1st and 4th powder enjoyed superior cohesiveness.But all the powders had not a clear influence on water-holding capacity.