| 不同加工方法对鲜乳中Vc含量的影响 |
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| 引用本文： | 商常发,殷金强,江汪洋,许支付.不同加工方法对鲜乳中Vc含量的影响[J].饮料工业,2001,4(5):41-43. |
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| 作者姓名： | 商常发 殷金强 江汪洋 许支付 |
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| 作者单位： | 1. 安徽技术师范学院安徽凤阳 233100
2. 安徽淮南乳品公司安徽淮南 232000 |
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| 摘 要： | 研究了不同的加工方法对乳制品中Vc含量的影响。采用分光光度法进行测定，并比较了6种不同乳样中Vc的含量，从而得出最佳的鲜乳加工方法。结果表明：以超高瞬时灭菌法（UHT）对鲜乳中Vc的破坏最小，损失率仅为9.0%。
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| 关 键 词： | 牛乳 巴氏杀菌 二次灭菌 UHT 损失率 Vc含量 鲜乳制品 |
| 修稿时间： | 2001年7月31日 |
Influence of different processing methods on Vc content in fresh milk |
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| Shang Changfa Yin Jinqiang Anhui Technical Teachers College,Fengyang ,Anhui,China Jiang Wangyang Xu Zhifu Anhui Huainan Dairy Company,Huainan ,Anhui,China.Influence of different processing methods on Vc content in fresh milk[J].Beverage Industry,2001,4(5):41-43. |
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| Authors: | Shang Changfa Yin Jinqiang Anhui Technical Teachers College Fengyang Anhui China Jiang Wangyang Xu Zhifu Anhui Huainan Dairy Company Huainan Anhui China |
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| Affiliation: | Shang Changfa Yin Jinqiang Anhui Technical Teachers College,Fengyang 233100,Anhui,China Jiang Wangyang Xu Zhifu Anhui Huainan Dairy Company,Huainan 232000,Anhui,China |
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| Abstract: | The influence of different processing methods on the content of Vc in dairy products is studied in the paper. Spectrophotometry was applied for the determination of Vc content in six milk samples with a view of finding the optimal processing method for fresh milk. The results showed that the destruction of Vc in fresh milk was minimized by using UHT pasteurization, the loss rate being only 9.0%. |
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| Keywords: | Vc milk pasteurization two-stage sterilization UHT loss rate |
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