现代食品科技2012，Vol.28Issue(1)：61-65,5.
乳清蛋白在无添加剂酸奶中的应用
Application of Whey Protein in No-addtives Yoghurt
摘要
Abstract
In this experiment, whey protein YO-5011 was added to produce yoghurt without stabilization additives. Different quantity of whey protein was added to observe its effect on the yoghurt fermentation end point, as well as the titratable acidity, viscosity, STS, WHC during post fermentation and self-life time. The result showed the effect of the addition quantity of whey protein on the fermentation end point was not significant. The more whey protein added, the more rapidly titratable acidity increased. Whey protein enhanced the yoghurt stability during self-life time and improves STS and WHC which guaranteed the final product quality. Besides, combined with the result of additional sensory testing, the product taste and stability was optimized with a 3~4% whey protein addition.关键词
乳清蛋白/酸奶/稳定性Key words
whey protein/ yoghurt/ stability引用本文复制引用
廖文艳,苏米亚,周杰,徐致远,沈玲,王豪..乳清蛋白在无添加剂酸奶中的应用[J].现代食品科技,2012,28(1):61-65,5.基金项目
国家科技部973计划(2010CB35705) （2010CB35705）
