摘要
本文研究了在液态乳制品中添加不同含量的共轭亚油酸(ConjugatedlinoleicAcid,CLA)及不同的CLA产品形式(CLA,CLA乙酯,CLA甘油三酯)后对产品感官品质(可接受度)的影响,并对CLA的贮藏稳定性进行了研究。研究结果表明,当CLA的添加量超过1壥?产品即有一种CLA特有的涩味,比较难以让人接受;当使用CLA甘油三酯时,对产品的感官品质没有影响,反而使得产品更加滑爽,脂肪香味更浓;CLA甘油三酯在贮藏过程中具有良好的稳定性。
The effects of fortification of CLA and CLA derivatives in fluid milk on the organoleptic quality of end products, and the shelf stability of CLA were studied in this paper. It indicated that milk fortified with more than 1‰ of CLA tasted a bit astringent; when fortified with triglycerides-CLA, however, it tasted very creamy and smooth without any offflavor. In addition, triglycerides-CLA showed a good stability in milk.
