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投稿时间：2020-10-02
投稿时间：2020-10-02
中文摘要: 以乳饼加工副产物——乳清水为原料，首先通过单因素试验优化超滤截留、浓缩乳清水主要固形物成分的技术参数，然后采用响应面法优化乳清蛋白粉的喷雾干燥工艺。结果表明，优化后的超滤参数为超滤压力0.3 MPa、超滤温度55℃，乳清蛋白粉的最佳喷雾干燥工艺条件为进风温度166℃、物料温度16℃、泵速32%（550 mL/h）。在该条件下乳清蛋白粉的干物质含量95.83%、溶解度94.61 g/100 g、热稳定性1.62 g、乳化性69.46%。用获得的乳清蛋白粉应用于酸奶制作，得到的酸奶发酵性能较好，产品感观风味、组织状态良好，其pH值、酸度、黏度、持水率分别为4.28、103.1 °T、7 800 mPa·s、77.9%。
Abstract:The technical parameters of ultra-filtration，retention and concentration of the main solid components of whey water were optimized via single-factor experiments.Subsequently，the spray drying process of whey protein powder was optimized using the response surface method.The results showed the ultra-filtration parameters were optimized 0.3 MPa and ultra-filtration temperature 55 ℃.The optimum spray drying process conditions for whey protein powder were 166℃ air inlet temperature，16℃ material temperature and 32% pump speed （550 mL/h）.Under these conditions，the dry matter content of whey protein powder was 95.83%，solubility was 94.61/100 g，thermal stability was 1.62 g and emulsifiability was 69.46%.The obtained whey protein powder was consecutively used in the production of yogurt and the yogurt fermentation performance was satisfactory.The sensory flavor and tissue state of the product were adequate，with a pH value，acidity，viscosity and water-holding rate of 4.28，103.1 °T，7 800 mPa·s，and 77.9%，respectively.
keywords: whey water ultra-filtration spray drying whey protein powder response surface optimization
文章编号：202119014 中图分类号： 文献标志码：
基金项目:云南省基础研究计划面上项目（2019FB052）；云南省农业联合专项（2018FG001-040）；云南省现代农业奶牛产业技术体系资助项目（2019KJTX0014）
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