共轭亚油酸乙酯在牛乳中的应用

A Study of Applying Conjugated Linoleic Acid in Milk as a Nutrition Intensifier

研究了将共轭亚油酸乙酯作为营养强化剂,按不同的量添加到纯牛乳中对产品感官品质的影响,并对产品的贮藏氧化稳定性进行了研究。结果表明:共轭亚油酸乙酯添加量为0.1%时能赋予产品细滑香浓的口感;共轭亚油酸乙酯在牛乳中具有良好的稳定性;添加VE、VC不能起到抗氧化作用。

Conjugated linoleic acid ethyl ester （CLA- ethyl ester） as a nutrition intensifier was added to pure milk in different dosage to study the effects of organoleptic quality as well as the stability of the product. Results showed that fortified with 0.1% CLA - ethyl ester would make the milk taste creamy and smooth and a good stability. However, VE and VC could not inhibit the oxidization of CLA-ethyl ester.