聚合乳清蛋白对山羊酸乳贮藏品质的影响
Effect of Polymerized Whey Protein on Storage Characteristics of Goat Yogurt
许竹尧 1姜超然 1张晓彤 1李蕊竹 1张明明 2夏亚男3
作者信息
- 1. 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特 010018
- 2. 阿巴嘎旗牧人恋乳业有限责任公司,内蒙古阿巴嘎 011400
- 3. 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特 010018;内蒙古农业大学,乳品生物技术与工程教育部重点试验室,内蒙古呼和浩特 010018
- 折叠
摘要
文章利用聚合乳清蛋白(Polymerized whey protein,PWP)提高山羊酸乳的凝乳与风味品质,考察PWP对山羊酸乳贮藏期间凝乳、质构、风味等品质特性的影响.结果表明:未处理山羊酸乳在贮藏期间出现略酸化,pH值由4.3降至4.1,活菌数降低了 5.6％个对数值,感官评分由77分降至55分;而添加PWP可减缓山羊酸乳黏度、质构品质的下降,保持更高的活菌数与风味特性,具有较好的应用开发价值.研究结果可为乳清蛋白精深加工及山羊酸乳的品质优化提供理论依据.
Abstract
In this paper,polymerized whey protein(PWP)was used to improve the curd and flavor quality of goat yogurt,and the effects of PWP on the curd,texture,flavor and other quality characteristics of goat yogurt during storage were investigated.The results showed that the untreated goat yogurt was slightly acidification,with its pH decreased from 4.3 to 4.1 during storage,the number of viable bacteria decreased by 5.6％,and the sensory score decreased from 77 to 55,adding PWP can slow down the decline in viscosity and texture quality of goat yogurt,and maintaining a higher number of viable bacteria and flavor characteristics,which holds certain application and development value.The research results provide theoretical basis for deep processing of whey protein and quality optimization of goat yogurt.
关键词
聚合乳清蛋白/热改性/山羊酸乳/品质特性/贮藏期Key words
polymerized whey protein/thermal modification/goat yogurt/quality characteristics/storage period引用本文复制引用
基金项目
内蒙古自治区直属高校基本科研业务费项目(BR220137)
内蒙古自治区高等学校青年科技英才支持项目(NJYT23093)
内蒙古自治区科技计划(2022YFXZ0032)
出版年
2024
NETL
NSTL
万方数据