【摘要】 本文旨在探究酪蛋白磷酸肽-钙络合物(CPP-Ca)对酸乳发酵特性和微观结构的影响。研究不同添加量CPP-Ca络合物对酸乳发酵过程中pH值、滴定酸度、乳酸菌数以及酸乳微观结构和乳清析出率的影响。结果表明,CPP-Ca络合物的添加可以降低酸乳发酵过程中的pH值,提高滴定酸度;对酸乳发酵过程中的乳酸菌总数没有显著影响;增大酸乳蛋白网络孔径,提高凝胶结构的连续性和均一性,降低酸乳乳清析出率。更多还原

【Abstract】 The effects of casein phosphopeptide-calcium complex(CPP-Ca) on the fermentation and product properties of yogurt were explored. The changes of pH value, titration acidity, lactic acid bacteria count of yogurt which was added CPP-Ca complex were determined.The microstructure of yogurt was observed by confocal laser scanning microscopy. The results indicated that the addition of CPP-Ca complex could reduce the pH values, increase the titration acidity, and had no significant difference on the lactic acid bacteria counts during the fermentation. In addition, the addition of CPP-Ca complex increased the diameter size of gel pores and augmented the continuity and uniformity of the gel structure, which decreased the whey separation of yogurt.更多还原