中性及酸性条件下不同来源脱脂乳粉的稳定性比较分析
目的 对5种不同来源的脱脂乳粉在中性和酸性条件下的稳定性进行比较分析。方法 对不同脱脂乳粉的营养组成、乳清蛋白氮、热凝固时间、△pH、离心沉淀率等指标进行检测并进行对比。结果 5种脱脂乳粉在蛋白质、乳糖、钙等影响稳定性的成分上差异不大, 脱脂乳粉热凝固时间越长、△pH越小, 酸性乳饮料经高温热处理后离心沉淀越少, 而脱脂乳粉乳清蛋白氮越高, 中性条件下离心沉淀越少。结论 本研究对脱脂乳粉在中性和酸性条件下的稳定性评价较为科学, 对于乳清蛋白氮、热凝固时间和△pH的测定可应用于产品中脱脂乳粉的选择。
Objective To evaluate and compare the stability of five different sources of skimmed milk powders under neutral and acidic conditions. Methods Nutrient compositions, whey protein nitrogen, heat coagulation time, △pH and centrifugal sedimentation of various skimmed milk powders were determined and compared. Results Among the five kinds of skimmed milk powders, only a minor difference was found in the content of those stability-related components including protein, lactose and calcium. Longer heat coagulation time correlated well with smaller △pH as well as less centrifugal sediment in acidified milk drink under high temperature heat treatment. Besides, higher whey protein nitrogen result seemed to imply a better performance of skimmed milk powder with less centrifugal sediment in a neutral condition. Conclusion The stability of skimmed milk powder under neutral and acidic conditions can be well evaluated, and the measurement of whey protein nitrogen, heat coagulation time and △pH can be used to select skimmed milk powder products.
标题：中性及酸性条件下不同来源脱脂乳粉的稳定性比较分析
英文标题：Comparative analysis of stability of different sources of skimmed milk powder under neutral and acidic conditions
作者：
舒成亮 杭州娃哈哈饮料有限公司
杨忻怡 杭州娃哈哈饮料有限公司
薛玉清 杭州娃哈哈饮料有限公司
余立意 杭州娃哈哈饮料有限公司
欧凯 杭州娃哈哈饮料有限公司
李言郡 杭州娃哈哈饮料有限公司
马海然 杭州娃哈哈饮料有限公司
中文关键词:脱脂乳粉,稳定性,乳清蛋白氮,热凝固时间,离心沉淀,
英文关键词:skimmed milk powder,stability,whey protein nitrogen,heat coagulation time,centrifugal sedimentation,
发表日期：2016-06-28
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