摘要
探讨了以脱脂奶粉为原料勾兑奶酒的工艺条件 ,主要研究了牛奶蛋白在乙醇存在下影响其稳定性的一个重要因素———pH值 .实验表明 ,在以脱脂奶粉为原料勾兑奶酒时 ,酒精应该先进行适量的稀释再加入到复配奶中 ;随着复配奶 pH值的升高 ,其牛奶蛋白的乙醇稳定性也随之升高 .复配奶的 pH值决定着勾兑奶酒的pH值 ,其最适 pH值为 6.5～ 7.3,但是酒精的 pH对于勾兑奶酒的 pH并没有决定性的影响 .实验还研究了勾兑奶酒在储存过程中其体系的
The processing conditions of allocated dairy alcohol drink from skim milk, especially the effects of pH values, a very important factor influencing the stability of casein to alcohol, were studied in this paper. The experimental results indicated that alcohol should be properly diluted and then added into the reconstituted skim milk. The alcohol stability of casein rose along with the increasing of the pH value of the reconstituted skim milk. The experiment also discovered that it was the pH value of the reconstituted skim milk rather than the pH value of alcohol that played an important role on the pH value of dairy alcohol drink, and pH 6.5～7.3 of the reconstituted skim milk was the perfect value. In addition, the change of the pH value of diary alcohol drink in storage was also studied in this paper.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2001年第4期377-379,383,共4页
Journal of Wuxi University of Light Industry
