摘要
介绍了酸性乳饮料工艺流程中的关键技术:酸奶稳定剂的加入速度不能太快,温度在60～70℃;pH值在3.8～4.0;使用软化水等.分析了酸性乳饮料生产工艺中易生沉淀的原因为:在调酸过程中,中和了酪蛋白乳糜球粒的外层所带的负电荷,破坏了酪蛋白乳糜球粒的双电层结构,最终产生了沉淀.解决沉淀的措施主要有3种:①选用带负电荷的复合胶体,屏蔽酪蛋白乳糜球粒表面的正电荷;②选用合适的络合剂,降低乳浆中的Ca2+活度;③合理调整酸化过程,阐述了掌握加酸的顺序、加酸的方式、酸化速度及加酸时的搅拌方式对酪蛋白乳糜球粒的稳定性影响.
The key technologies of acid dairy beverage are introduced in this paper, such as control the addition speed of yogurt stabilizer at the temperature of 60 - 70℃ pH degree should be around 3.8 - 4.0, and the softened water is needed. The cause of precipitation in acid dairy beverage is also analyzed in the article. During the process of acidification, the negative charge in the outer layer of casein protein chyme is neutralized, its double electricity layers are destroyed, and then the precipitation is finally produced. There are three measures to solve this problem. First, try to use the compound colloid with negative charge, so that the positive charge in the outer layer of casein protein chyme can be screened; second, suitable complex compound should be used to cut down the activity of Ca^2＋ ; third, try to moderate the process of acidation, control the order of sour addition, its style, its speed and its agitation method.
出处
《江苏调味副食品》
2005年第6期35-37,共3页
Jiangsu Condiment and Subsidiary Food
关键词
酸性乳饮料
沉淀
酪蛋白
acid dairy beverage
precipitation
casein protein
