摘要
以钙强化牛乳为研究对象,考察不同钙存在形式以及不同钙浓度,以及微波加热方式对牛乳营养组分以及牛乳热稳定性的影响。结果表明,微波加热相比快速传导加热对钙强化牛乳体系的组分影响差异较小;以离子形式存在的钙强化牛乳体系在微波加热过程中热稳定性较差。该研究揭示了钙在牛乳微波加热过程的响应规律,对评价传统及钙营养强化产品的微波复热安全性提供了标准。
The influence of thermo-stability of different source of calcium enrichment in and calcium fortified milk heated by microwave was studied. The result shows that microwave heating has less impact to calcium enriched milk system than rapid heat transfer method. Iron form calcium has poor thermal stability during microwave heating. The paper discovers the response rules of calcium,supply reference for evaluating the microwave thermal stability of the traditional and the calcium fortified products.
作者
唐晓姝
范大明
胡博
陈雪梅
闫博文
赵建新
张灏
TANG Xiao-shu;FAN Da-ming;HU Bo;CHEN Xue-mei;YAN Bo-wen;ZHAO Jian-xin;ZHANG Hao(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Dairy Biotechnology,Technology Center,Bright Dairy&Food Co.Ltd.,Shanghai 200436,China;State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University, Wuxi 214122,China;Collaborative innovation center of food safety and quality control in Jiangsu Province,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第12期161-165,共5页
Food and Fermentation Industries
基金
乳品生物技术国家重点实验室开放课题(SKLDB015-001)
“江苏省食品安全与质量控制协同创新中心”项目资助.
关键词
钙
牛乳
微波加热
calcium
milk
microwave heating
