摘要
选择市场上3种UHT乳通过25、37℃和45℃恒温进行贮存温度加速实验比较VA和Vc含量的变化。结果表明,对于VA在3个不同的贮存温度下随贮存时间延长均不断下降,下降速率最高为45℃贮存,最高下降率达到82%,且随贮存温度升高下降越快;贮存中Vc含量变化在3种产品间无差异,且随贮存时间延长略下降,不同贮存温度间变化无差异。对于贮存中UHT乳的品质变化可以选择VA作为指标之一。
Three brands of UHT milk were stored under 25 ℃,37 ℃,45 ℃ temperature for temperature accelerated test to compare the content of vitamin A and vitamin C. The results showed that the content of vitamin A was decreased continuously with the time under different temperature. The highest decreasing rate was up to 82% under 45 ℃ temperature and decreased the faster with the higher storage temperature. The content of vitamin C was decreased slightly with the time under different temperature and not significant among different storage temperature. Then the content of vitamin A could be one of quality evaluation indicators of UHT milk during storage.
出处
《食品科技》
CAS
北大核心
2011年第3期51-53,57,共4页
Food Science and Technology
关键词
UHT乳
VA
VC
温度加速实验
UHT milk
vitamin A
vitamin C
temperature accelerated test
