贮藏温度对全脂羊奶粉品质稳定性的影响

Effect of temperature on the quality stability of whole goat milk powder

本文主要研究了贮藏温度(5、25和35℃)对全脂羊奶粉品质稳定性的影响。通过测定全脂羊奶粉的酸值(AV)、过氧化值(POV值)、硫代巴比妥酸值(TBA值)、溶解度、色值等指标反应贮藏期间品质的变化。结果表明,贮藏在35℃的全脂羊奶粉贮藏期间酸值、过氧化值、TBA值变化速率较快,分别于第4个月后、第2个月后、第3个月后显著高于贮藏在5℃和25℃的全脂羊奶粉(p<0.05);所有样品的溶解度和色值变化规律相似,但差异不显著(p>0.05)。因此降低贮藏温度可提高全脂羊奶粉品质稳定性。

The quality stability of whole goat milk powder during storage was investigated at temperature（ 5,25 and 35 ℃）.The acid value,peroxide value,TBA,solubility,color of whole goat milk powder were used for evaluation quality of milk powder during storage.The results showed that the acid value,peroxide value,thiobarbituric acid（ TBA） of whole goat milk powder at35 ℃ was significantly higher than others after four months,two months,three months respectively（ p〈0.05）.The solubility and the color of all samples had no significant difference though a similar tendency existed in both（ p〈0.05）.The stability of whole goat milk powder could improve by reducing its storage temperature.