脱脂乳的不同热处理工艺对酸奶质构和微观结构的影响

摘要

By measuring the texture and microstructure of yoghurt,the effect of different heat treatment processes of skim milk on texture and microstructure of yogurt was analyzed.The results indicated that yogurt made of skim milk heated at 95 ℃ for 5 min got better texture characteristics and denser network structure.By using electrophoresis,the reason for the difference of texture and microstructure of yogurt was analyzed.The results showed that undenatured whey protein in skim milk did not participate in the formation of the network structure of yogurt,but denatured whey protein was involved in the gel,which affected the texture and microstructure of yogurt.%通过测定酸奶的质构和微观结构,分析脱脂乳的不同热处理工艺对酸奶质构和微观结构的影响.结果表明:95℃,5 min热处理的脱脂乳所制得的酸奶能够获得更好的质构特性和更致密的网状结构.利用电泳技术分析酸奶生产过程中不同热处理工艺对酸奶的质构和微观结构造成的的差异.结果表明:脱脂乳中未变性乳清蛋白不参与酸奶网状结构的形成,而乳清蛋白变性后开始参与凝胶,进而对酸奶的质构和微观结构造成影响.