| 乳清浓缩蛋白改善脱脂发酵乳饮料的稳定性 |
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| 引用本文： | 王银娟,王晓君,田芬,孙勇,欧凯,吴伟都,高兴华.乳清浓缩蛋白改善脱脂发酵乳饮料的稳定性[J].乳业科学与技术,2014,37(6):1-5. |
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| 作者姓名： | 王银娟 王晓君 田芬 孙勇 欧凯 吴伟都 高兴华 |
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| 作者单位： | 杭州娃哈哈科技有限公司研究院,浙江杭州,310018 |
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| 摘 要： | 研究乳清浓缩蛋白WPC80对脱脂发酵乳饮料稳定性的影响.脱脂发酵乳饮料中添加不同比例的乳清浓缩蛋白,通过粒径分析、离心分析以及稳定性扫描等分析手段对发酵乳饮料进行稳定性评价.结果表明:当乳清浓缩蛋白添加量为30％时,发酵乳饮料的平均粒径最小、离心沉淀率最小;稳定性扫描结果表明:乳清浓缩蛋白添加量为30％时,产生沉淀的趋势明显小于全部脱脂乳粉制作的发酵乳饮料.
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| 关 键 词： | 乳清浓缩蛋白 脱脂发酵乳饮料 稳定性 粒径分布 |
ApplicAtion of Whey Protein ConcentrAte to Improve the StAbility of Fermented Skim Milk Drink |
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| WANG Yin-juan,WANG Xiao-jun,TIAN Fen,SUN Yong,OU Kai,WU Wei-Du,GAO Xing-hua.ApplicAtion of Whey Protein ConcentrAte to Improve the StAbility of Fermented Skim Milk Drink[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2014,37(6):1-5. |
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| Authors: | WANG Yin-juan WANG Xiao-jun TIAN Fen SUN Yong OU Kai WU Wei-Du GAO Xing-hua |
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| Institution: | (Institute of Research and Development, Hangzhou Wahaha Technology Co. Ltd., Hangzhou 310018, China) |
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| Abstract: | The influence of whey protein concentrate （WPC80） added to fermented skim milk drink on its stability was studied. The stability of fermented skim milk drink with different concentrations of whey protein concentrate was evaluated by particle size distribution, centrifugal analysis and Turbiscan analysis. The results showed that fermented milk drink containing 30% WPC80 had the smallest particle size and smallest centrifugal sediment. The turbiscan analysis showed distinctly that the fortified drink produced less sediment than the fermented milk drink with no added WPC80. |
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| Keywords: | whey protein concentrate fermented skim milk drink stability particle size distribution |
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