| 高蛋白饮用型长保质期酸奶产品的研究 |
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| 引用本文： | 潘蕾,王斌,张冬洁,祁凌,李洪亮,李树森.高蛋白饮用型长保质期酸奶产品的研究[J].食品工程,2021(1):47-50. |
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| 作者姓名： | 潘蕾 王斌 张冬洁 祁凌 李洪亮 李树森 |
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| 作者单位： | 蒙牛高科乳制品（北京）有限责任公司;内蒙古蒙牛乳业（集团）股份有限公司;内蒙古自治区乳品与奶牛繁育生物工程技术企业重点实验室 |
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| 摘 要： | 对高蛋白酸奶的加工方法及稳定体系和工艺进行了研究。通过添加乳清蛋白和膜浓缩2种不同方式提高产品蛋白含量;通过稳定性观察、感官测试和稳定性检测综合评价产品稳定体系。试验结果表明,采用反渗透膜过滤方式提高蛋白含量,杀菌温度118℃,发酵温度43℃;稳定体系琼脂添加量0.05%,果胶添加量0.19%,此条件下产品的感官、持水性和稳定性最佳。
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| 关 键 词： | 膜浓缩 高蛋白 乳清蛋白 酸奶 |
Research on high-protein drinking yogurt products with long shelf life |
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| PAN Lei,WANG Bin,ZHANG Dongjie,QI Ling,LI Hongliang,LI Shusen.Research on high-protein drinking yogurt products with long shelf life[J].Food Engineering,2021(1):47-50. |
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| Authors: | PAN Lei WANG Bin ZHANG Dongjie QI Ling LI Hongliang LI Shusen |
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| Affiliation: | (Mengniu Hi-Tech dairy products(Beijing)Co.,Ltd.,Beijing 101100,China;Inner Mongolia Mengniu dairy(Group)Co.,Ltd.,Inner Mongolia Hohhot 011500,China;Inner Mongolia autonomous region dairy and cow breedingbioengineering technology enterprise key laboratory,Inner Mongolia Hohhot 011500,China) |
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| Abstract: | The processing method,stabilization system and technology of high protein yogurt are studied.In this study,two different ways of adding whey protein and membrane concentration were used to increase the protein content of the product,and the product stability system was comprehensively evaluated through stability observation,sensory testing and stability testing.The test results showed that the reverse osmosis membrane filtration method was used to increase the protein content,the sterilization temperature was 118°C,the fermentation temperature was 43°C;the addition amount of agar in the stable system was 0.05%,and the amount of pectin was 0.19%.Under these conditions,the product had the best sensory,water retention and stability. |
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| Keywords: | membrane concentration high protein whey protein yogurt |
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