| 如何以牛奶为载体开发营养强化奶 |
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| 引用本文： | 孙晓云,王小生.如何以牛奶为载体开发营养强化奶[J].中国乳品工业,2006,34(1):57-59. |
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| 作者姓名： | 孙晓云 王小生 |
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| 作者单位： | 1. 镇江市食品工业协会,江苏,镇江,212001
2. 镇江市长江乳业有限公司,江苏,镇江,212001 |
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| 摘 要： | 在以生鲜牛奶为载体，以巴氏杀菌乳工艺为基础，开发营养强化奶过程中容易产生沉淀、分层、上浮和适口性差等问题，产品最终能否开发成功，主要体现在其营养素成份的含量、营养素的消化吸收率、产品的稳定性、产品的适可性和产品的附加性能能否满足设计开发任务的要求，关键是要能正确解决以下4个方面的问题：①解决营养强化剂的选型；②防止沉淀、分层、上浮现象发生．提高产品的稳定性；③制定合理的工艺条件，充分发挥配方成份的性能；④改善产品的风味，提高产品的适口性。
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| 关 键 词： | 牛奶 营养素 强化奶 |
| 文章编号： | 1001-2230（2006）01-0057-03 |
| 收稿时间： | 2005-07-12 |
| 修稿时间： | 2005-07-12 |
How to develop nutrition-fortified milk |
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| SUN Xiao-yun,WANG Xiao-sheng.How to develop nutrition-fortified milk[J].China Dairy Industry,2006,34(1):57-59. |
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| Authors: | SUN Xiao-yun WANG Xiao-sheng |
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| Affiliation: | 1 .The Zhenjiang mayoral food association Zhenjiang 212001, China; 2,The Zhenjiang mayoral river milk industry limited company. Zhenjiang 212001, China |
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| Abstract: | Some problems,such as milk deposition,layer forming,fat rising and poor palatability,may emerge during the processing of pasteurization in the manufacturing of nutrition-fortified milk products.The content of nutrition,nutrition digestibility,stability,palatability and additional functions are essential for the success of new products.Four key points should be handled accurately:1.select right nutrition fortifier;2.avoid milk deposition,layer forming and fat rising to strengthen stability of products;3.establish reasonable processing procedure to develop functional performance;4.Improve flavor of products to enhance the palatability. |
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| Keywords: | Milk nutrition fortified milk |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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