共查询到18条相似文献,搜索用时 78 毫秒
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研究了不同的钙剂及用量和不同的稳定剂对中性高钙奶稳定性的影响。结果表明,以碳酸钙为代表的电离度较小的分子钙,其电离产生的钙离子对体系的稳定性影响相对较小。因此,主要通过提高中性高钙奶的悬浮效果,可解决由于加入碳酸钙而引起的体系出现沉淀的问题;以乳钙为代表的有机分子钙,由于乳钙自身在水溶液中具有很好的分散性.且可能因其电离度较碳酸钙大,故而乳钙对中性高钙奶体系的影响主要是游离的钙离子与乳状液中界面上的乳蛋白通过桥连作用,引起体系絮凝,可通过加入螯合剂螯合体系的钙离子来解决。 相似文献
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通过有苦味的高钙奶样品中的细菌总数、蛋白质水解度、寡肽含量、游离氨基酸含量、蛋白酶活性等指标的测定,对高钙奶在保质期末出现苦味的原因进行分析。结果表明苦味高钙奶和无苦味牛奶样品中的细菌总数无显著差异(p≥0.05),苦味高钙奶中的寡肽、游离氨基酸含量,特别是苦味氨基酸含量显著高于无苦味牛奶样品(p<0.05),苦味牛奶样品中的蛋白酶活性显著高于无苦味牛奶样品(p<0.05),同时高钙奶中添加的碳酸钙和稳定剂中的蛋白酶也有较高活性。高钙奶苦味主要是由于牛奶中的内源或外源性蛋白酶水解酪蛋白,生成苦味的游离氨基酸、寡肽等造成的,针对这一原因,可通过提高原料乳和添加剂的卫生质量、控制生产加工过程中的卫生、调整和改进杀菌工艺等方法,以避免高钙奶的苦味问题。 相似文献
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本文重点研究了钙强化剂的种类、不同用量和不同的稳定剂对高钙奶稳定性的影响.结果表明以碳酸钙为代表的电离度较小的分子钙,其电离产生的钙离子对乳状液体系的稳定性的影响相对较小,因此主要通过提高乳状液的悬浮效果,可解决由于加入碳酸钙而引起的体系出现沉淀的问题;以乳钙为代表的有机分子钙,由于乳钙自身在水溶液中具有很好的分散性,电离度较碳酸钙大,乳钙对高钙奶体系稳定性的影响主要是游离的钙离子与乳状液中界面上的乳蛋白通过桥连作用,引起体系絮凝,可通过加入螯合剂螯合体系的钙离子来解决. 相似文献
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作者报道了用热重法和差示扫描量热法对六种麻纤维进行测试的结果,对麻纤维热稳定性的差异及其原因进行了分析。 相似文献
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很多研究结果表明,在单胃动物日粮中添加以非淀粉多糖酶为主的复合酶制剂,可显著提高畜禽营养物质的消化率,从而提高单胃动物的日增重和饲料转化率。非淀粉多糖酶可以降解日粮中单胃动物本身不能消化的非淀粉多糖(木聚糖、β-葡聚糖、果胶等),同时释放被细胞壁包裹的营养物质,并可降低食糜粘度,促进营养物质在胃肠道的消化吸收。制粒可以破碎细胞壁,促进粗纤维、粗蛋白质等营养物质的消化吸收,提高饲料转化率。但是在制粒过程中,由于蒸汽的输入和压模机的摩擦,温度可达60~100℃;而温度的升高将导致酶的失活,并且随着温度的升高和时间延长,酶… 相似文献
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中性高钙液体奶的钙剂筛选及稳定性研究 总被引:5,自引:2,他引:5
对中性高钙液体奶生产中不同钙剂和稳定剂对产品稳定性和品质的影响进行了研究。结果表明,以乳钙为钙强化剂,添加量为6g/L,微晶纤维素复配卡拉胶(1∶1)为稳定剂,添加量为3g/L,制备的中性高钙液体奶对热稳定,口感不会明显增稠,钙含量(以钙元素计)可达2.64g/L。 相似文献
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Calcium enrichment of food and dairy products has gained interest with the increased awareness about the importance of higher calcium intake. Calcium plays many important roles in the human body. Dairy products are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve higher calcium intake per serving. However, the addition of calcium salts can destabilize food systems unless conditions are carefully controlled. The effect of calcium fortification on the heat stability of reconstituted skim milk was evaluated, using reconstituted skim milks with 2 protein levels: 1.75 and 3.5% (wt/wt) prepared using low and high heat powders. Calcium carbonate, phosphate, lactate, and citrate were used for fortification at 0.15, 0.18, and 0.24% (wt/wt). Each sample was analyzed for solubility, heat stability, and pH. The addition of phosphate and lactate salts lowered the pH of milk, citrate did not have any major effect, and carbonate for the 1.75% protein samples increased the pH. In general, changes in solubility and heat stability were associated with changes in pH. Calcium addition decreased the solubility and heat stability. However, interestingly, the presence of carbonate salt greatly increased the heat stability for 1.75% protein samples. This is due to the neutralizing effect of calcium carbonate when it goes into solution. The results suggested that the heat stability of milk can be affected by the type of calcium salt used. This may be applied to the development of milk-based calcium enriched beverages. 相似文献
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Yanhua Li Xinwei Wang Fan Zhang Zhipeng Shao Ling Hu 《International Journal of Food Properties》2018,21(1):2075-2086
Stability of milk drinks could be improved by adding high methoxyl pectin. In this work, effect of the modified high methoxyl pectin (MHMP) on the fermented milk beverage (FMB) was investigated by the characteristics of adsorption, viscosity, rheological properties, particle size, zeta-potential (ζ-potential), microstructure, and phase behavior. The low concentration of MHMP (<0.2%, w/v) and final pH (<4.0) might easily cause the instability among the particles inducing from the bridging flocculation. The FMB system obviously had a good stability as the adding of 0.4% MHMP. Meanwhile, the particle size had a slight downward trend with decreasing the value of pH. The increase of MHMP concentration could increase the properties of viscosity and ζ-potential. However, the ζ-potential of the system had a decreasing trend by reducing the pH of the FMB with the same concentration of MHMP. The microstructure of the FMB was thick and dense compared with the sample without MHMP. As the concentration of MHMP was above 0.4%, the FMB system presented the uniform dispersion and only slight stratification water occurred for the phase behavior. Besides, it was also indicated that most part of MHMP was not adsorbed onto the casein micelles but was involved in a network with MHMP/casein complexes in the FMB. 相似文献
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Utkarsh Deshmukh Sumit Arora Deepika Kathuria Ashish Kumar Singh Shaik Abdul Hussain Richa Singh 《International Journal of Dairy Technology》2023,76(3):533-543
Changes in techno-functional properties of buffalo milk were evaluated due to variation in calcium content. Decalcification resulted in significant variation in ζ-potential, casein size, colour and ηapp. However, calcium addition only influenced ζ-potential of milk. In case of acid gelation, the time and temperature required for coagulation decreased significantly for both calcium-depleted and -added milks. However, during chymosin gelation, only 20%–30% of calcium-depleted milk coagulated with an increased clotting time. Furthermore, calcium addition increased firmness, consistency and cohesiveness of both chymosin and acid-induced gelation. 相似文献