【摘要】 为了研究在牛乳中强化乳清蛋白对酸奶品质的影响,选择乳清浓缩蛋白wpc80对牛乳原料进行强化,添加量为1%～5%.以原牛乳制作的酸奶作对照样品,测定强化乳清蛋白对酸奶的黏度、硬度、持水力等的影响.结果表明,在生产酸奶时,添加一定量的浓缩乳清蛋白,可改善酸奶质构,提高酸奶的保水性和黏度.强化乳清浓缩蛋白对酸奶产品的感官评分有一定影响.更多还原

【Abstract】 The objective of this research is to study the effect of milk protein fortification on the sensory quality,texture and water holding capacity of yogurt,where fresh milk is fortified with whey protein concentrate(WPC-80) to different protein contents respectively.The important part of this research focuses on whey protein concentrate(WPC) addition(3%) in yogurt mix combined with modified pasteurization treatments(90°C for 10min) to determine their effects on the yogurt quality.The results showed that the texture,viscosity and WHC of yogurt were significantly improved after protein fortification with WPC-80,a higher sensory score is chosen from yogurt supplemented with whey protein concentrate.更多还原