摘要
目的:研究Vc钠盐添加量对牛奶稳定性的影响。方法:首先采用热凝固时间和激光粒度分析仪2种方法评价Vc钠盐添加量为0、25、45mg/100g和65mg/100g牛奶的热稳定性和贮存稳定性,而后通过理化分析和pH值检测来探寻造成稳定性差异的原因。结果:研究表明:(1)Vc钠盐添加量为25mg/100g时,牛奶的热稳定性和贮存稳定性具佳,与未添加的牛奶稳定性基本一致;当添加量继续增加(45mg/100g和/或65mg/100g)时,牛奶的热稳定性和贮存稳定性均显著降低。(2)造成稳定性差异的原因是:Vc钠盐的增加,导致牛奶蛋白稳定性的下降。结论:随着Vc钠盐添加量的增加,牛奶的稳定性下降,但当添加量为25mg/100g时,牛奶的稳定性下降不显著。
Objective： Influence of content of Vc–Na on the stability of milk was studied. Methods： Firstly, the stability of milk samples where the content of Vc–Na was 0, 25, 45 or 65 mg/100 g respectively was analyzed by the methods of heat coagulation time and particle size distribution. Secondly, differences of stability of milk samples were analyzed by the methods of physical and chemical analysis, such as the content of protein and fat and the value of pH. Results： Studies show that： （1）The stability of milk decreased with the increasing of the content of Vc–Na, but when the content of Vc–Na was 25 mg/100 g, the decreasing of stability of milk was not significantly; （2）The reason of differences of stability of milk samples is that the stability of milk protein decreased with the increasing of the content of Vc–Na. Conclusion： The stability of milk decreased with the increasing of the content of Vc–Na, but when the content of Vc–Na was 25 mg/100 g, the decreasing of stability of milk was not significantly.
出处
《食品科技》
CAS
北大核心
2013年第1期292-296,共5页
Food Science and Technology
