食品科学 ›› 2008, Vol. 29 ›› Issue (8): 721-724.

• 技术应用 • 上一篇    下一篇

牛初乳鲜奶的加工工艺研究

余晓红, 邵荣, 丁爱华   

  1. 盐城工学院化学与生物工程学院; 盐城食品药品监督管理局
  • 出版日期:2008-08-15 发布日期:2011-08-26

Study on Processing Technology of Colostrumt Milk

 YU  Xiao-Hong, SHAO  Rong, DING  Ai-Hua   

  1. 1.College of Chemistry and Biological Engineering,Yancheng Institute of Technology,Yancheng 224003,China;2.Yancheng Food and Drug Administration,Yancheng 224000,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 以产后1~3d的混合牛乳为原料,离心脱脂后,采用在牛初乳混合样中添加不同剂量的磷酸氢二钠、CMC(羧甲基纤维素)、乳糖的方法,增加牛初乳的热稳定性。在单因素试验的基础上,经过L9(33)正交试验确定:磷酸氢二钠、CMC(羧甲基纤维素)、乳糖分别对应的添加量为0.0027、0.0023、0.0027g/ml,最佳杀菌温度为60℃,杀菌时间为20min。经过此方法加工而成的牛初乳鲜奶能保留一定量的免疫球蛋白,可以在一定程度上提高人体的免疫力,不失为一种较好的功能性牛乳饮品。

关键词: 牛初乳, 稳定剂, 免疫球蛋白, 鲜奶

Abstract: Mixed colostrum milk was defatted by centrifugation,and then was added with different doses of Na2HPO4,CMC and lactose to improve its thermalstability. Based on single factor,the optimal processing conditions of colostrum milk by L9(33) orthogonal test are determined as follows:Na2HPO4 0.0027 g/ml,CMC 0.0023 g/ml and lactose 0.0027 g/ml,as well as sterilization temperature 60 ℃ and sterilization time 20 min. A certain amount of immunoglobulin remaining in the processed colostrum milk can improve human immunity to a certain extent. So the colostrum milk is a better functional milk drink.

Key words: colostrums, stabilizer, immunoglobulin, milk