CMC冷化料工艺在调酸型含乳饮料生产中的应用

酸性乳饮料是以牛乳或还原乳为主要原料,乳酸菌发酵、稀释、调酸,或不发酵直接用有机酸将牛乳的pH值调为3.8~4.2后调味制成营养丰富、色泽宜人、风味芳香而倍受广大消费者喜爱的一种饮料。调酸型乳饮料占有市场份额非常巨大。由于酸性乳饮料的pH低于牛乳中酪蛋白的等电点,导致酪蛋白胶束间的静电排斥作用减弱,因而酪蛋白有形成更大颗粒而沉淀的趋势。在生产中,产品质量难以控制,易出现絮状、分层、沉淀等现象,且货架期短。在酸性乳饮料中添加羧甲基纤维素钠(Carboxymethyl Cellulose Sodium,CMC)能够使体系形成羧甲基纤维素一酪蛋白颗粒的复合体,避免颗粒间的聚合作用,使酪蛋白胶束颗粒得以稳定地分散,提高产品的稳定性。与以往的生产工艺相比应用CMC冷化料技术在在原口感风味可接受的前提下,可以使调酸型含乳饮料稳定性增强,同时能降低能耗、节约生产成本。

Application of CMC Technology in Cold Material Dissolving for Production of Acidified Milk Drinks

Acidic milk drinks, made from milk or reconstituted milk as the main raw materials through lactic acid bacteria fermentation, dilution and acidification, or direct acidification of milk to pH 3.8 - 4.2 with organic acids without fermentation, are highly popular among consumers due to the rich nutrients, pleasant color and aromatic flavor. Acidified milk drinks account for a great share of acidic milk drinks. Because the pH of acidic milk drinks lower than the isoelectric point of casein in milk leads to the weakening of electrostatic repulsion between casein micelles, casein tends to precipitate to form larger particles, in production, product quality is difficult to control, and flocculation, layering and precipitation are easy to appear, resulting in a short shelf-life. The addition of sodium carboxymethyl cellulose （CMC） to acidic milk drinks can help to form carboxymethyl cellulose-casein granule complexes in the system, avoiding polymerization between the particles, stably dispersing the casein micelle particles, and improving product stability. Related to the production process in the past and on the premise that the original taste and flavor can be accepted, the application of CMC technology in cold material dissolving can help to enhance the stability of acidic milk drinks, reduce energy consumption and decrease production cost.