食品与发酵工业2017，Vol.43Issue(3)：26-30,5.DOI:10.13995/j.cnki.11-1802/ts.201703005
脱脂乳的不同热处理工艺对酸奶质构和微观结构的影响
Effect of different heat treatment processes of skim milk on texture and microstructure of yogurt
摘要
Abstract
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.关键词
热处理工艺/酸奶/质构/微观结构/电泳Key words
heat treatment process/yogurt/texture/microstructure/electrophoresis引用本文复制引用
刘立鹏,李雪晴,李红娟,于景华..脱脂乳的不同热处理工艺对酸奶质构和微观结构的影响[J].食品与发酵工业,2017,43(3):26-30,5.基金项目
国家自然科学基金(31271904) （31271904）
