粒径法分析全脂乳粉再水化过程
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摘要
采用粒径分析法研究全脂乳粉再水化过程中的粒径变化以及再水化温度(30、40、50℃)、乳粉粒径对全脂乳粉再水化过程的影响。结果表明:全脂乳粉的再水化受水化温度和乳粉粒径大小的影响,当水化温度为50℃时,再水化时间是水温40℃时的50%,且不足水温30℃时再水化时间的7.5%;同种加工工艺下的全脂乳粉,粒径越高其再水化时间越短,且粒径分布不同的全脂乳粉同种条件水化后其粒径分布不同。
The change in the particle size of whole milk powder during rehydration was studied by particle size analysis. This study also determined the effect of rehydration temperature(30, 40 and 50 ℃) and milk powder particle size on the rehydration process. Results showed that the rehydration of whole milk powder was affected by both temperature and its particle size. The rehydration time at 50 ℃ was 50% and less than 7.5% as compared to that at 40 ℃ and 30 ℃, respectively. For whole milk powder prepared using the same process, the larger the particle size, the shorter the rehydration time, and after rehydration under the same conditions whole milk powders with different particle size distributions exhibited different particle size distributions.
The change in the particle size of whole milk powder during rehydration was studied by particle size analysis. This study also determined the effect of rehydration temperature(30, 40 and 50 ℃) and milk powder particle size on the rehydration process. Results showed that the rehydration of whole milk powder was affected by both temperature and its particle size. The rehydration time at 50 ℃ was 50% and less than 7.5% as compared to that at 40 ℃ and 30 ℃, respectively. For whole milk powder prepared using the same process, the larger the particle size, the shorter the rehydration time, and after rehydration under the same conditions whole milk powders with different particle size distributions exhibited different particle size distributions.
引文
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[16]JI J,CRONIN K,FITZPATRICK J,et al.Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders[J].Journal of Food Engineering,2015,167:175-182.DOI:10.1016/j.jfoodeng.2015.01.012.
[2]郭本恒.乳粉[M].北京:化学工业出版社,2016.
[3]蔡海莹,李湘琼.不同乳粉成分对酸奶特性的影响[J].安徽农业大学学报,1997(4):385-387.DOI:10.13610/j.cnki.1672-352x.1997.04.014.
[4]孙明日,赵军,赵山林,等.酸性乳饮料稳定性的研究[J].中国乳品工业,1999(1):19-23.
[5]王春雷.牛奶咖啡饮料稳定性研究[D].无锡:江南大学,2009:4-6.DOI:10.7666/d.y1584146.
[6]兰天.乳粉的水合作用及其对酸奶质构的影响[D].哈尔滨:哈尔滨工业大学,2014:16-55.
[7]郭本恒.液态奶[M].北京:化学工业出版社,2016:155-156.
[8]RICHARD B,LE P J,SCHUCK P,et al.Towards a better control of dairy powder rehydration processes[J].International Dairy Journal,2013,31(1):18-28.DOI:10.1016/j.idairyj.2012.07.007.
[9]MIMOUNI A,DEETH H C,WHITTAKER A K,et al.Rehydration process of milk protein concentrate powder monitored by static light scattering[J].Food Hydrocolloids,2009,23(7):1958-1965.DOI:10.1016/j.foodhyd.2009.01.010.
[10]CROWLEY S V,DESAUTEL B,GAZI I,et al.Rehydration characteristics of milk protein concentrate powders[J].Journal of Food Engineering,2015,149:105-113.DOI:10.1016/j.jfoodeng.2014.09.033.
[11]李斌,姜艳喜,张磊.市售婴幼儿配方奶粉冲调喂养建议与营养供给调查分析[J].中外食品工业月刊,2014(12):56-58.DOI:10.3969/j.issn.1672-5336.2014.12.033.
[12]钟丽,苏珊珊,王晓君,等.婴幼儿配方奶粉中脂肪酸组成及冲调温度对其影响的研究[J].中国社区医师,2015(35):5-6.DOI:10.3969/j.issn.1007-614x.2015.35.1.
[13]生庆海,张爱霞,李超,等.不同温度冲调对婴儿配方奶粉中微生物及相关质量的影响[J].中国乳品工业,2006,34(8):37-39.DOI:10.3969/j.issn.1001-2230.2006.08.009.
[14]NELSON C W.64.Factors affecting the solubility of milk powders.Ⅱ.The influence of temperature of reconstitution on protein solubility[J].Journal of Dairy Research,1933,4(2):265-272.DOI:10.1017/S0022029900000819.
[15]DONZ E,BOIRON P,COURTHAUDON J L.Characterization of industrial dried whey emulsions at different stages of spray-drying[J].Journal of Food Engineering,2014,126(1):190-197.DOI:10.1016/j.jfoodeng.2013.11.003.
[16]JI J,CRONIN K,FITZPATRICK J,et al.Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders[J].Journal of Food Engineering,2015,167:175-182.DOI:10.1016/j.jfoodeng.2015.01.012.