[an error occurred while processing this directive]

乳业科学与技术 ›› 2022, Vol. 45 ›› Issue (1): 1-6.DOI: 10.7506/rykxyjs1671-5187-20211117-002

• 基础研究 •    下一篇

云南乳饼、乳扇副产物主要成分及加工特性分析

邹丽蓉,陈萌,王雪峰,普岳红,董文明,黄艾祥   

  1. 1.云南农业大学食品科学技术学院，云南 昆明 650201；2.云南省畜产品加工工程技术研究中心，云南 昆明 650201
  • 出版日期:2022-01-01 发布日期:2022-03-23
  • 基金资助:
    云南省农业联合专项（2018FG001-040）；云南省现代农业产业（奶牛）技术体系建设专项（2019KJTX0014）

Analysis of Main Components and Processing Characteristics of Yunnan Milk Cake and Milk Fan By-Products

ZOU Lirong, CHEN Meng, WANG Xuefeng, PU Yuehong, DONG Wenming, HUANG Aixiang   

  1. 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Yunnan Animal Products Processing Engineering Technology Research Center, Kunming 650201, China
  • Online:2022-01-01 Published:2022-03-23

RichHTML

PDF (PC)

摘要： 乳饼、乳扇是云南民族特色乳制品，以二者的加工副产物乳清为原料，通过冷冻干燥技术制得乳清蛋白粉，分析其主要成分及加工特性。结果表明：乳饼副产物获得的乳清蛋白粉中主要成分蛋白质含量39.0%、脂肪含量6.0%、水分含量4.1%、总灰分含量7.7%、酸度23.2 °T、pH 5.61，其加工特性为溶解性99.52%，沉淀率在不同温度下均小于3.2%，乳化活性指数（emulsifying activity index，EAI）和乳化稳定性指数（emulsion stability index，ESI）在不同pH值下均大于42.7%；乳扇副产物获得的乳清蛋白粉中主要成分蛋白质含量72.0%、脂肪含量19.8%、水分含量4.6%、总灰分含量8.1%、酸度58.3 °T、pH 5.20，其加工特性为溶解性98.70%，沉淀率在不同温度下均小于3.5%，EAI和ESI在不同pH值下均大于50%。将乳扇乳清蛋白粉和乳饼乳清蛋白粉添加到酸乳中，酸乳感官评分分别为70.7 分和72.7 分。因此，2 种乳清蛋白粉均能够应用于酸乳加工。

关键词: 乳饼；乳扇；乳清；乳清蛋白粉；理化指标；加工特性

Abstract: Spray-dried whey protein powders were produced from whey obtained as a by-product in the production of milk cake and milk fan as ethnic dairy products in Yunnan, and their main components and processing characteristics were analyzed. The results showed that the main components of whey protein powder obtained from the by-product of milk cake were protein 39.0%, fat 6.0%, moisture 4.1%, total ash 7.7%, acidity 23.2 °T, and pH 5.61, and the processing characteristics were 99.52% solubility, less than 3.2% precipitation at different temperatures, and emulsifying activity index (EAI) and emulsion stability index (ESI) both greater than 42.7% at different pH values. The main components in whey protein powder obtained from the by-product of milk fan were protein 72.0%, fat 19.8%, moisture 4.6%, total ash 8.1%, acidity 58.3 °T, and pH 5.20, and its processing characteristics were 98.70% solubility, less than 3.5% precipitation at different temperatures, and EAI and ESI both higher than 50% at different pH values. The sensory scores of yogurts with the two whey protein powders were 70.7 and 72.7 out of 100 points, respectively, indicating that both can be used as an ingredient in yogurt.

Key words: milk cake; milk fan; whey; whey protein powder; physicochemical parameters; processing characteristics

中图分类号: 

[an error occurred while processing this directive]