不同因素对羊奶热稳定性的影响机理研究现状

摘要

In this paper,research status of effect mechanism on thermal stability of goat milk by temperature,calcium ion,stabilizer,emulsifier,salt,treatment mode,pH,citric acid,solid fraction and intrinsic quality was summarized.On the one hand,temperature and calcium ion are from the three specific aspects of protein,fat and senstive components are explaining the impact of the stability of goat's milk.On the other hand,treatment mode including processing treatment in homogenization,adding acid and type,ultrasonic and ultrahigh pressure aspects.The results showed that the optimum conditions of stability were determined by their together,the mechainsm and control points were found out,which could provide reference for future research and provide the basis for improving the processing technology of goat milk.%通过温度、钙离子、稳定剂、乳化剂、盐类、处理方式、pH值、柠檬酸、固形物的质量分数以及固有品质等不同因素对羊奶热稳定性的影响机理综述其研究现状.其中温度与钙离子着重于对羊乳中蛋白质、脂肪与敏感成分三方面影响,而处理方式包含均质、加酸方式和种类、超声波、超高压四个方面等,旨为优化羊乳制品的加工工艺研究,解决应用受限问题提供参考.