摘要
以乳饼加工副产物——乳清水为原料,首先通过单因素试验优化超滤截留、浓缩乳清水主要固形物成分的技术参数,然后采用响应面法优化乳清蛋白粉的喷雾干燥工艺。结果表明,优化后的超滤参数为超滤压力0.3 MPa、超滤温度55℃,乳清蛋白粉的最佳喷雾干燥工艺条件为进风温度166℃、物料温度16℃、泵速32%(550 mL/h)。在该条件下乳清蛋白粉的干物质含量95.83%、溶解度94.61 g/100 g、热稳定性1.62 g、乳化性69.46%。用获得的乳清蛋白粉应用于酸奶制作,得到的酸奶发酵性能较好,产品感观风味、组织状态良好,其pH值、酸度、黏度、持水率分别为4.28、103.1°T、7800 mPa·s、77.9%。
The technical parameters of ultra-filtration,retention and concentration of the main solid components of whey water were optimized via single-factor experiments.Subsequently,the spray drying process of whey protein powder was optimized using the response surface method.The results showed the ultra-filtration parameters were optimized 0.3 MPa and ultra-filtration temperature 55℃.The optimum spray drying process conditions for whey protein powder were 166℃air inlet temperature,16℃material temperature and 32%pump speed(550 mL/h).Under these conditions,the dry matter content of whey protein powder was 95.83%,solubility was 94.61/100 g,thermal stability was 1.62 g and emulsifiability was 69.46%.The obtained whey protein powder was consecutively used in the production of yogurt and the yogurt fermentation performance was satisfactory.The sensory flavor and tissue state of the product were adequate,with a pH value,acidity,viscosity and water-holding rate of 4.28,103.1°T,7800 mPa·s,and 77.9%,respectively.
作者
郭其洪
张燕
王雪峰
普岳红
范江平
黄艾祥
GUO Qi-hong;ZHANG Yan;WANG Xue-feng;PU Yue-hong;FAN Jiang-ping;HUANG Ai-xiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Yunnan Engineering Technology Research Center for Processing of Livestock Products,Kunming 650201,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第19期93-99,共7页
Food Research and Development
基金
云南省基础研究计划面上项目(2019FB052)
云南省农业联合专项(2018FG001-040)
云南省现代农业奶牛产业技术体系资助项目(2019KJTX0014)。
关键词
乳清水
超滤
喷雾干燥
乳清蛋白粉
响应面优化
whey water
ultra-filtration
spray drying
whey protein powder
response surface optimization
