低胆固醇牛奶的研制

Development of on low cholesterol milk

采用β-环糊精降低牛奶中的胆固醇含量。在反应温度、反应时间、离心转速、β-环糊精添加量的单因素实验基础上,采用二次回归正交旋转组合的实验设计,得到最佳的工艺条件为:反应温度60℃,反应时间60min,离心转速12000r/min,β-环糊精添加量2%(w/w)。在此条件下制得的牛奶胆固醇脱除率最高,胆固醇含量仅0.18mg/100g牛奶(低于GB/T 22220-2008的最低检出限),且β-环糊精残留量很低。

This study was designed to develop 13-cyclodextrin（15-CD） and determine the optimum conditions of different factors（mixing temperature,mixing time and centrifugal speed） on cholesterol reduction from milk. By dual quadratic rotary regression orthogonal design experiment,the optimum parameters were mixing temperature 60℃ ,mixing time 60min,centrifugal speed 12000r/min,and β-CD addition 2% （w/w）. Under this condition, cholesterol removal rate was highest,the cholesterol content was 0.18mg/100g and below the detection limit and β-CD residue was very low.