| 不同加热条件对牛奶糠氨酸、乳果糖含量的影响 |
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| 引用本文： | 刘璐璐,张贵斌,徐春伟,王新妍,王伟华,林纯伟. 不同加热条件对牛奶糠氨酸、乳果糖含量的影响[J]. 现代食品, 2019, 0(17): 68-70 |
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| 作者姓名： | 刘璐璐 张贵斌 徐春伟 王新妍 王伟华 林纯伟 |
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| 作者单位： | 辽宁辉山乳业集团(沈阳)有限公司,辽宁 沈阳,110866;辽宁辉山乳业集团(沈阳)有限公司,辽宁 沈阳,110866;辽宁辉山乳业集团(沈阳)有限公司,辽宁 沈阳,110866;辽宁辉山乳业集团(沈阳)有限公司,辽宁 沈阳,110866;辽宁辉山乳业集团(沈阳)有限公司,辽宁 沈阳,110866;辽宁辉山乳业集团(沈阳)有限公司,辽宁 沈阳,110866 |
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| 摘 要： | 在牛奶加热期间,发生美拉德反应的同时糠氨酸、乳果糖含量也相应增加。本文在4种加热杀菌条件下处理牛奶,得出牛奶中糠氨酸、乳果糖的变化趋势。实验结果证明,杀菌温度越高、时间越长,牛乳糠氨酸、乳果糖含量有所增加。文章可指导企业关注产品生产的杀菌温度、时间,建议消费者尽量选择杀菌温度低的产品。
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| 关 键 词： | 牛奶 杀菌温度 糠氨酸 乳果糖 |
Effects of Different Heating Conditions on the Contents of Milk Furosine and Lactulose |
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| Liu Lulu,Zhang Guibin,Xu Chunwei,Wang Xinyan,Wang Weihua,Lin Chunwei. Effects of Different Heating Conditions on the Contents of Milk Furosine and Lactulose[J]. Modern Food, 2019, 0(17): 68-70 |
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| Authors: | Liu Lulu Zhang Guibin Xu Chunwei Wang Xinyan Wang Weihua Lin Chunwei |
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| Affiliation: | (Liaoning Huishan Dairy Group(Shenyang)Co.,Ltd.,Shenyang,Liaoning 110866,China) |
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| Abstract: | During the heating period,the content of furosine and lactulose increased correspondingly with Maillard reaction.In this paper,the change trend of furosine and lactulose in milk was obtained under four heating sterilization conditions.The experimental results showed that the higher the sterilization temperature and the longer the sterilization time,the higher the content of furosine and lactulose.The article guides enterprises to pay attention to the sterilization temperature and time of product production,and suggests consumers to choose products with low sterilization temperature as far as possible. |
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| Keywords: | Milk Sterilization temperature Furosine Lactofructose |
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