酪蛋白磷酸肽-钙络合物对酸乳贮藏特性的影响

为探究酪蛋白磷酸肽-钙（CPP-Ca）络合物对酸乳贮藏特性的影响,研究CPP-Ca络合物不同添加量对酸乳21 d贮藏期内乳酸菌总数、pH值、滴定酸度、乳清析出率及黏度的影响。与对照组比较,当CPP-Ca络合物添加量为0.15 g/100 mL时,酸乳中乳酸菌存活率从32.92%提高至47.15%（P＜0.05）;滴定酸度增长率从9.96%降低至7.06%（P＜0.05）;乳清析出率降低了0.4%（P＜0.05）,黏度比提高了5 729 mPa·s （P＜0.05）。结果表明,CPP-Ca络合物的添加能增加酸乳贮藏期内的乳酸菌总数,延缓酸度积累,降低乳清析出率,增加黏度,改善酸乳贮藏期内的产品品质。

Effect of casein phosphopeptide-calcium complex on storage properties of yoghurt

To explore the effect of casein phosphopeptide-calcium (CPP-Ca) complex on storage properties of yoghurt, the changes of total acid bacteria count, pH, titration acidity, whey separation rate and viscosity of yoghurt with different CPP-Ca complex addition were researched during 21 d storage period. Compared with control group, when the CPP-Ca complex addition was 0.15 g/100 ml, the survival rate of lactic acid bacteria in yoghurt increased from 32.92% to 47.15% (P＜0.05), the growth rate of titration acidity decreased from 9.96% to 7.06% (P＜0.05), whey separation rate was decreased by 0.4% (P＜0.05), and the viscosity was increased by 5 729 mPa·s (P＜0.05). The results indicated that the addition of CPP-Ca complex could increase the total acid bacteria count, delay acidity accumulation, decrease whey separation and increase viscosity, which could improve the quality of yogurt during storage period.