不同储存温度对超巴奶、UHT奶中乳果糖含量的影响
Effects of Different Storage Temperature on Lactulose Concents in Super Pasteurized Milk and UHT Milk
陈维维 1尤宏 1孙中校 1安美玲 1杨迎春 1李福赞 1罗晓红1
作者信息
- 1. 新疆天润生物科技股份有限公司,新疆乌鲁木齐 830000
- 折叠
摘要
[目的]研究不同储存温度对超巴奶、UHT奶中乳果糖含量的影响.[方法]将超巴奶、UHT奶分别4℃、25℃、50℃储存,定期检测超巴奶、UHT奶中乳果糖含量.[结果]超巴奶、UHT奶中乳果糖含量呈增长趋势,且UHT奶中乳果糖含量明显高于超巴奶.[结论]50℃储存48 h后,超巴奶、UHT奶中乳果糖含量迅速增加,不利于牛奶营养物质保持.
Abstract
[Objective]The effects of different storage temperature on lactulose contents in super pasteurized milk and UHT milk were studied.[Methods]Super pasteurized milk and UHT milk were stored at 4 ℃,25 ℃ and 50 ℃ respectively,and the content of lactulose in super pasteurized milk and UHT milk was detected regularly.[Results]When stored at 4 ℃,25 ℃ and 50 ℃,the lactulose content of super pasteurized milk and UHT milk showed an increasing trend,and the lactulose content of UHT milk was significantly higher than that of super pasteurized milk.[Conclusion]After being stored at 50 ℃ for 48 h,the lactulose content of super pasteurized milk and UHT milk increased rapidly,which was not conducive to the maintenance of milk nutrients.
关键词
超巴奶/UHT奶/乳果糖/温度/含量Key words
super pasteurized milk/UHT milk/lactulose/temperature/concent引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据