基于快检法新型乳基粉的配制

Preparation of New Milk-based Powder Based on Rapid Detection Method

本文旨在基于新疆乳质特性,开发一种降低酪蛋白含量且感官良好的乳基粉以满足后续开发新型功能乳粉的需要;以新鲜干制乳粉、乳清蛋白粉、牛奶球蛋白粉等为原料,采用乳成分快检仪对乳基品成份进行检测,以脂肪、蛋白、乳糖、低聚乳糖和半乳糖含量等结合外观、色泽、口感、硬度等感官等指标进行综合评价,筛选适宜的乳基粉配方;结果显示具备低脂肪、低游离糖和高蛋白特征的新型乳基粉配方即西域春自产原料乳粉10.597、乳清蛋白粉1.615、牛奶蛋白600A 0.288;结论为基于各种原料的成份快检,结合感官评价,线性方程组规制,能配制满足要求的乳基粉。

[Objective]In order to develop a kind of milk-based powder with low casein content and good sensory based on the characteristics of Xinjiang milk,so as to meet the needs of the subsequent development of new functional milk powder.[Methods]Fresh dried milk powder,whey protein powder and milk globulin powder were used as raw materials,and the components of milk-based products were detected by milk composition detector.Then the contents of fat,protein,lactose,lactose oligosaccharide and galactose were comprehensively evaluated in combination with sensory indexes such as appearance,color,taste and hardness to screen the appropriate formula of milk-based powder.[Results]The new formula of milk-based powder with the characteristics of low fat,low free sugar and high protein was 10.597 of milk powder of raw materials made by Xiyuchun company,1.615 of whey protein powder and 0.288 of milk protein 600A,respectively.[Conclusion]Based on the rapid detection of ingredients of various raw materials,combined with sensory evaluation and linear equations regulation,the milk-based powder can be prepared to meet the requirements.