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《The Food Industry》 2015-11
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Study on the New Resource of Milk Coagulant from Dregea sinensis(Hemsl.)

Tao Liang;Wang Hong-yan;Nie Yan-fen;Ma Yuan-yuan;Huang Ai-xiang;College of Food Science and Technology, Yunnan Agricultural University;College of Plant Protection, Yunnan Agricultural University;  
A new milk coagulant was developed,using the characteristics of plant resources from Dregea sinensis(Hemsl.)in Yunnan province.This article firstly based on the stalk of Dregea sinensis as material,extracting its active milk-clotting ingredient,optimizing the extraction process,detecting the sensory and physicochemical properties of milk coagulant from Dregea sinensis,exploring the milk cake quality.Access to these technologies can be applied to goat milk cake standardized production and processing.The results showed that the best extracted condition to produce Dregea sinensis milk coagulant as follow:The Dregea sinensis stalks were knocked off,20 times more water immersion(60 ℃,30 min),centrifuged(5 000 r/min,15 min),impurity,concentrated by rotary evaporation to 10%milk coagulant.This kind of milk coagulant was extracted and its color was reddish brown.It had a slight caramel flavor and astringency,the density was 1.012 g/mL,could be dissolved in water,insoluble in glycerol,and with reaction ethanol generated precipitation and high heat resistance,efficient heat temperature was up to 85℃,pH was 8.6~8.8.The coagulant could be applied to goat milk cake standardized production and optimal temperature was 85℃,optimum dosage of raw milk was 1.5%,produced milk cake total score of sensory was26.8.The rate of finished milk cakes made with this coagulant was 14.89%,all of the two indicators were significantly higher than traditional milk cake made with orotic acid water.Dregea sinensis milk coagulant has a higher milk-clotting activity and produced milk cake have good quality.This kind of new plant of Dregea sinensis was high milk clotting activity and had a great potentiality to be developed as a milk coagulant.
【Fund】: 国家自然科学基金项目“贯筋藤凝乳机理的研究”(项目编号:31160331);; 云南省现代农业奶牛产业技术体系乳品加工质量安全建设项目;; 云南省高校食品加工与安全控制重点实验室项目
【CateGory Index】: TS252.5
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