摘要
比较了几种不同形式CLA强化牛乳的感官可接受性,并研究了热处理温度、时间及抗氧化剂对CLA稳定性的影响。结果表明:脱脂乳中添加0.18%的CLA-TG较为适宜;热处理温度超过100℃,牛乳中CLA降解明显;抗氧化剂可以提高牛乳中CLA的稳定性。
This thesis compares with the sensory acceptability of milk added with different forms of CLA, and the effect of heating temperature, heating time and antioxidants on the stability of CLA have been studied. Results suggest that it was appropriate to fortify the skim milk with 0.18% CLA-TG. Significant degradation of CLA in milk occurs when the heating temperature exceeds 100 ℃. Antioxidants can increase the stability of CLA in milk.
出处
《食品科技》
CAS
北大核心
2010年第10期80-82,87,共4页
Food Science and Technology
基金
郑州市科技攻关项目(N2007NP0675)
