羧甲基纤维素钠对风味发酵乳中脂肪测定的影响

Effect of Sodium Carboxymethyl Cellulose on Determination of Fat in Flavor Fermented Milk

通过对风味发酵乳添加不同含量水平的羧甲基纤维素钠(CMC-Na)、不同种类的增稠剂以及采集含有不同增稠剂的市售风味发酵乳,采用《GB 5009.6—2016食品安全国家标准食品中脂肪的测定》中第三法碱水解法对各样品中脂肪进行测定,深入分析CMC-Na对风味发酵乳中脂肪测定的影响。结果表明:CMC-Na的添加量为0.10%和0.25%时对脂肪检测结果基本无影响,但从0.50%的添加量开始,随着CMC-Na的添加量水平越高,脂肪测定结果越低;针对目前应用较多的9种增稠剂,统一选取1%的添加量水平,与CMC-Na进行种类间对比,其中果胶、羟丙基二淀粉磷酸酯、琼脂、乙酰化淀粉二磷酸酯、明胶、卡拉胶、海藻酸钠共7种增稠剂对风味发酵乳中脂肪测定结果基本无影响,但结冷胶和黄原胶与CMC-Na情况类似,会使得风味发酵乳中脂肪检测结果偏低;针对20款市售风味发酵乳进行脂肪测定,其中含CMC-Na的两款产品脂肪检测结果与标示值相差较大,且低于产品标准要求,其余未加CMC-Na的风味发酵乳的脂肪测定结果则与标示值接近。这为风味发酵乳中脂肪测定结果的准确判定以及产品的多样化发展提供一定参考。

By adding different levels of sodium carboxymethyl cellulose(CMC-Na) and different thickeners to flavor fermented milk and collecting commercial flavor fermented milk with different thickeners,the fat in each sample was determined by the third method(alkali hydrolysis method)of GB 5009.6—2016. The effect of CMCNa on the determination of fat in flavor fermented milk was deeply analyzed. The results showed that the addition of 0.10 % and 0.25 % CMC-Na had no effect on the fat determination results,but from the addition of 0.50%,the higher the addition level of CMC-Na,the lower the fat determination results. At the level of 1%,9 thickeners which are widely used in the market were compared with CMC-Na. Among them,pectin,hydroxypropyl starch phosphate,agar,acetylated starch diphosphate,gelatin,carrageenan and sodium alginate had no effect on the determination of fat in fermented milk,but gellan gum and xanthan gum were similar to CMC-Na. It will make the fat detection results lower in the fermented milk. The fat of 20 commercial flavor fermented milk was determined.The fat test results of two products containing CMC-Na were quite different from the marked value and lower than the product standard requirements. The fat test results of other flavor fermented milk without CMC-Na were close to the label value. This provides a certain reference for the accurate determination of fat in flavor fermented milk and the diversified development of products.