首页|水温、搅拌时间和加工过程对乳制品中维生素A稳定性的影响

水温、搅拌时间和加工过程对乳制品中维生素A稳定性的影响

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维生素A是配方乳制品中常见的营养强化剂之一,为了探究其在配方乳制品加工过程中的稳定性,本文对比了不同水温、搅拌时间对维生素A稳定性的影响.此外,还研究了三个加工阶段(配料奶、中储奶和浓缩奶)样品中维生素A含量的变化,对比了加工过程对维生素A流失的影响.结果发现搅拌时间能够显著影响维生素A的稳定性,而水温对维生素A的流失影响不显著.此外,从原料到配料奶的加工过程可能是导致维生素A流失的主要原因之一.然而,它们对维生素A稳定性的影响机制还有待进一步探究.这项研究有助于为减少配方乳制品加工过程中的维生素A流失提供理论指导.
Effects of Water Temperature,Stirring Time and Processing on the Stability of Vitamin A in Dairy Products
Vitamin A is one of the common nutritional fortifiers in formula dairy products.In order to investigate its stability during the processing of formula dairy products,the effects of different water temperature and stirring time on the stability of vitamin A were compared.In addition,the changes of vitamin A content in samples at three processing stages(ingredients milk,medium storage milk and concentrated milk)were also studied,and the effects of processing on vitamin A loss were compared.The results showed that the stirring time could significantly affect the stability of vitamin A,but the water temperature had no significant effect on the loss of vitamin A.In addition,the processing process from ingredients to blended milk may be one of the main causes of vitamin A loss.However,the mechanism of their influence on the stability of vitamin A remains to be further explored.This study helps to provide theoretical guidance for reducing vitamin A loss during the processing of formula dairy products.

Water temperatureStirring timeProcessing processVitamin AStability

黄耀铕

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福建明一生态营养品有限公司,三明 353000

水温 搅拌时间 加工过程 维生素A 稳定性

2024

中国奶牛
中国奶业协会

中国奶牛

影响因子:0.416
ISSN:1004-4264
年,卷(期):2024.(10)