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.
关键词
水温/搅拌时间/加工过程/维生素A/稳定性
Key words
Water temperature/Stirring time/Processing process/Vitamin A/Stability
维普
万方数据