乳中盐类平衡对胶体稳定性及加工特性的影响研究进展

乳是一种天然的、非常复杂的胶体缓冲体系,乳中的盐类平衡对胶体稳定性发挥着至关重要的作用。乳中盐类在胶体相和可溶相中呈动态平衡分布规律,对维持酪蛋白胶束稳定性和结构的完整性至关重要,盐类平衡的改变可导致胶体相和可溶相的离子组成变化,进而对酪蛋白胶束的物理化学特性和产品在加工和贮藏过程中的稳定性产生影响。本文重点论述了乳中盐类平衡的重要性、检测方法、离子形态模型、盐类平衡对乳蛋白凝胶的影响及热加工处理对乳蛋白稳定性及其盐类平衡的影响。     

干白葡萄酒速冻工艺改进研究

干白葡萄酒速冻工艺改进研究酒石酸盐类对葡萄酒稳定性影响最大，如工艺条件控制不当，含量过大时，遇冷就会发生沉淀现象，使酒石酸盐的溶解度随温度下降而变小，因此利用酒石酸盐的这个性质通过冷冻可降低盐类含量，使葡萄酒达到冷稳定性要求。葡萄酒在生产过程中的冷冻...     

不同缓冲盐对花生奶稳定性的影响

采用粒径分析的方法,对花生奶稳定性进行了研究,考察了三聚磷酸钠、六偏磷酸钠、焦磷酸钠、柠檬酸钠、磷酸二氢钠五种盐类对产品稳定性的影响,并考察了五种盐类的最适添加量及效果,结果表明五种盐类对花生奶稳定性作用强弱为:焦磷酸钠(0.1%)>三聚磷酸钠(0.02%)>不添加缓冲盐>磷酸二氢钠(0.02%)>柠檬酸钠(0.06%)>六偏磷酸钠(0.08%).     

搅拌型果汁酸奶稳定性的研究

研究了亲水性胶体和盐类对果汁酸奶稳定性和口感的影响。结果表明：发酵后添加亲水性胶体优于杀菌前添加；在6种胶体单独作用时，以CMC和PGA的稳定效果较好，二者最佳配比为CMC：PGA=2．5—4：1。聚磷酸钠对果汁酸奶的稳定效果好于柠檬酸钠，并应在发酵后添加。盐类不影响果汁酸奶的粘度，但抑制了甜味，突出了酸味，使口感变差，故应该少加。     

百合花色素性能研究

从百合花中提取出了橙黄色素,试验了该色素的溶解性能和光、热、pH值及盐类物质对色素水溶液稳定性的影响。结果表明:百合花色素着色力强,稳定性好。百合花是一种有待开发、具有较高经济价值的新的天然色素资源。     

湖南甜茶色素研究

研究湖南甜茶色素的提取方法，试验该色素的溶解性能及光、热和盐类物质对色素水溶液稳定性的影响，并进行了毒理学试验。结果表明：湖南甜茶色素为棕红色水溶性物质，产率为20．6％；该色素着色力强，食用安全性高，对光、热稳定，是食品工业优良的天然着色剂。     

牛乳中盐类平衡及其影响因素

论述了牛乳中盐类存在状态及盐类平衡,同时对乳中盐类在真溶液及胶体溶液之间的平衡关系也作了说明,并对影响盐类平衡的因素及应用做了详细的论述。     

利用冬季自然温度冷冻处理葡萄酒

葡萄酒冷冻是葡萄酒稳定性处理的一项主要工艺技术处理,对装瓶后葡萄酒酒石酸盐类的稳定性将起到关键的作用.     

奶啤稳定性的研究

以牛奶、麦芽和酒花为主要原料经过二次生物发酵研制出具有奶香和啤酒风味的奶啤饮料.从乳化剂、稳定剂、盐类、均质条件等方面分析探讨了影响奶啤稳定性的各因素,得出了使奶啤保持稳定性的最佳工艺条件.     

试论盐类矿床水溶采矿的理论基础

4水溶开采的动力学原理盐类矿床的水溶开采，除遵循物理化学原理外，还遵循水动力学原理及物质扩散和质量传递规律。当盐类矿物（矿石）被水溶解时，其溶解作用主要发生在盐类矿石表面，附着手盐类矿石表面的溶剂（水）首先溶盐。开始溶解速度快，随着时间的延续，溶液浓度逐渐增大，并达到饱和时，与盐类矿石表面接触的那层溶液就失去了溶解和接收盐类物质的能力。要继续溶解盐类矿物（矿石），就得通过扩散或对流扩散转移固一液相接触面那层不稳定的饱和溶液（卤水）中的盐类物质。大多数盐类矿物的溶解是按扩散动力学规律，通过扩散作用…     

THE MANUFACTURE AND USE OF STARTERS FOR THE DAIRY INDUSTRY: CHARACTERISTICS AND USE OF STARTER CULTURES IN THE MANUFACTURE OF HARD PRESSED CHEESE

The paper considers the classification, composition and growth properties of starter cultures and the significance of bacteriophage and inhibitor effects. The requirements for starter culture are examined and tables given summarizing the features of growth and acid production in milk. The importance of flavour characteristics and curd maturation is discussed, the effects of bacteriophage on cheesemaking studied, and the inhibitory substances present in milk analysed. The use of starter cultures and the selection of the most effective type - single, multiple or mixed strain - used in the production of hard cheese is assessed.     

配制型酸乳饮料的稳定性和风味研究

配制型酸乳饮料不仅营养丰富,风味酸甜可口,而且生产工艺相对简单,在市场上很有竞争力。研究配制型酸乳饮料的生产工艺,结果表明:当全脂奶粉含量为5%时,同时添加耐酸CMC0.2%和阿拉伯可尔0.1%两种稳定剂,稳定性很好,口感细腻无异味。进一步添加1.0%的变性淀粉TAX-TRA,可以增加酸乳饮料风味、厚实感明显加强、余味更足。当酸乳饮料pH为4.0时,添加10%蔗糖或6%蔗糖和0.02%安赛蜜都可以使饮料酸甜可口。     

无花果代乳饮料研究

用粉末油脂替代调配酸乳饮料中的奶粉原料,并添加了适量的乳酸钙。制作无花果代乳饮料。结果表明当配方是无花果汁9．5％、白砂糖8％、柠檬酸0．18％、乳酸0．12％、粉末油脂4.8%,乳酸钙0.1%,单甘酯0.11%,羧甲基纤维素钠（CMC-Na）0．1％和黄原胶0．05％时产品稳定性好。     

A STUDY OF THE VARIABILITY OF THE COMPOSITION OF MIXED HERD MILKS

Samples of mixed herd milks from thirty-two herds were examined for fat, total solids and solids-not-fat content over a period of thirteen days. Day to day variations have been calculated. Estimates of ‘allowable variations’ in composition have been made. Sampling requirements for accurate assessment of the quality of a milk supply are suggested. A comparison of the variability of the composition of mixed herd milks from cows under normal indoor conditions, on grass and in the transitional period between the two has been made.     

榛子乳饮料加工工艺及其稳定性研究

研究以棒子为主要原料的植物蛋白饮料的加工工艺及其稳定性.着重对CMC、卡拉胶、黄原胶等单一稳定剂,单甘脂、蔗糖脂、吐温80等乳化剂及乳化稳定剂在棒子乳饮料中的稳定效果进行研究.试验表明,在棒子乳饮料中0.08%卡拉胶、0.08%瓜尔豆胶、0.1%蔗糖脂,0.15%复合稳定剂效果最佳;70℃、35 MPa的条件均质有较好的效果;采用121℃、20 min的高温高压杀菌.     

DETERMINATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE MANUFACTURING FROM RAW AND PASTEURIZED MILK WITH ADDITION OF THERMOPHILIC, MESOPHILIC AND MIXED THERMOPHILIC CULTURE

The pH change kinetics during Kashar cheese production from raw and pasteurized milk with addition of thermophilic, mesophilic and mixed thermophilic-mesophilic lactic acid bacteria were evaluated. The kinetics of pH change were determined during milk ripening, cooking/holding and pressing/fermentation phases of Kashar cheese. The pH decreased logarithmically, nonlinearly, with time in the milk ripening period, and reduced linearly with time in the cooking/holding and pressing/fermentation stages. Pasteurization of milk retarded the rate of change in pH during the three periods. The highest rate of pH change was determined in the addition of thermophilic culture, followed by mixed thermophilic-mesophilic and then mesophilic ones during milk ripening. The pH change characteristics of cheese made with thermophilic starter were similar to the cheese made with mixed thermophilic-mesophilic culture, but different from mesophilic lactic acid bacteria during cooking/holding and pressing/fermentation stages.

PRACTICAL APPLICATIONS

One of the important factors in the control of cheese quality is the extent of acid production in the vat. Acid development at a desired rate is important during cheese making. The progress of acidification is monitored by pH change in the industrial Kashar cheese production. Three main stages have been recognized with respect to pH change: milk ripening, cooking/holding and pressing/fermentation. This study evaluated and compared the pH change kinetics during various stages of Kashar cheese making using raw, pasteurized milk with the addition of thermophilic, mesophilic and mixed thermophilic culture. This work may help in the comparison of raw and pasteurized milk, and in the selection of appropriate starter culture for Kashar cheese production.     

代乳饮料稳定性研究

用植脂末替代调配酸乳饮料中的奶粉原料，并添加了适量的乳酸钙，制作代乳饮料。对影响饮料稳定性的因素进行了研究，通过正交试验确定稳定剂的最佳配比。结果表明添加白砂糖10％、柠檬酸0．18％、乳酸0．10％、植脂末5．0％、乳酯钙0.20%、单甘酯0.12%、羧甲基纤维素钠（CMC）0.10%和黄原胶0．050％时产品稳定性好，代乳饮料口感和奶粉调配的乳饮料相差不大。     

可溶性大豆多糖对酸性乳饮料稳定性影响的研究

该文主要研究可溶性大豆多糖（SSPS）对配制型酸乳及发酵型酸乳饮料稳定性的影响。通过测定酸性乳饮料的离心沉淀率,分别研究单一使用SSPS及SSPS、CMC和HMP复配后对配制型酸乳饮料稳定性的影响。同时,还研究了单一使用SSPS及SSPS和CMC复配后对发酵型酸乳稳定性的影响。结果表明,配制型酸乳最终pH值为3．9时,添加0．4％的SSPS或添加0．3％的SSPS和0．1％的CMC,具有良好的稳定性;正交试验结果表明,复合添加0．3％的SSPS、0．05％的CMC、0．4％的HMP配制型酸乳的稳定性较好;发酵型酸乳的最终pH值为4．0时,添加0.4％的SSPS或添加0．1％的SSPS和0．3％的CMC,具有良好的稳定性。     

INFLUENCE OF SODIUM PHOSPHATE ON THE HEAT STABILITY OF BUFFALO MILK AND ITS CONCENTRATE

The influence of three different concentrations, 0.05%, 0.10% and 0.15% of monobasic sodium phosphate on the heat stability (at 130°C) and pH of buffalo milk and its 2:1 concentrate was determined. It was observed that sodium phosphate caused a considerable increase in the heat stability, determined as heat coagulation time (HCT) of concentrated buffalo milk. The optimum concentration of sodium phosphate for imparting maximum stability to the concentrate was different for different samples. However, with the addition of an appropriate concentration of sodium phosphate it was possible to manufacture evaporated milk up to 36% total solids. Depending on the HCT/pH profile, some of the samples of fluid (unconcentrated) milk were stabilized while the others were destabilized due to the addition of sodium phosphate. Addition of monobasic sodium phosphate caused a decrease in the pH of fluid milk and its concentrate.     

THE EFFECT OF ANTIOXIDANTS ON THE KEEPING QUALITY OF SPRAY-DRIED WHOLE MILK POWDER

Spray-dried whole milk powders containing either 0.01 per cent ascorbyl palmitate or this compound plus 0.01 per cent citric acid were prepared and their keeping quality under accelerated storage conditions at 37°C compared with control powders and powders containing dodecyl gallate. Ascorbyl palmitate alone afforded little protection against oxidative deterioration but together with citric acid considerably improved keeping quality. Although the addition of several antioxidants to edible oils and fats and butter intended for manufacture is permitted, their addition to milk powder is forbidden (Regulations, 1966). There are several reasons for this discrimination, the chief of which lies in the phenolic nature of the most effective antioxidants in spray-dried whole milk powder (Findlay, Smith & Lea, 1945). More recently ascorbyl palmitate has been used to delay the onset of oxidation in butter (Koops, 1964) and milk fat (Englelhardt & de Man, 1963). It seemed appropriate therefore, despite the different chemical composition and physical condition of the fat in butter and in milk powder, to examine its effectiveness in the latter product. In the quantity employed (0–01 per cent), ascorbyl palmitate would not present a risk to health, and its usefulness could probably be enhanced by the addition of a simple synergist such as citric acid, known to be effective with dodecyl gallate in lard (Lea, 1958).