| 共轭亚油酸强化型乳制品的稳定性研究 |
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| 引用本文： | 王广彬,;肖扬,;马捷,;赵海明,;吴伟力. 共轭亚油酸强化型乳制品的稳定性研究[J]. 徐州工程学院学报, 2014, 0(2): 24-29 |
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| 作者姓名： | 王广彬, 肖扬, 马捷, 赵海明, 吴伟力 |
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| 作者单位： | [1]徐州绿健乳业有限责任公司,江苏徐州221006; [2]徐州工程学院,江苏徐州221018; [3]中国矿业大学,江苏徐州221008 |
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| 基金项目： | 国家星火计划项目（2013GA710101）; 江苏省高校创新创业训练计划项目（201311998076X）; 徐州市农业发展项目（XF13C028） |
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| 摘 要： | 通过牛乳液中添加共轭亚油酸（CLA）,分析杀菌温度、均质压力、乳化剂类型、CLA添加量对牛乳稳定性的影响.实验结果表明：脱脂乳中添加0.17%的CLA稳定性较好,口感纯正;当灭菌温度超过100℃时,CLA含量明显降低;以单苷酯、三聚苷酯和蔗糖酯的混合乳化剂,按1∶1∶2混合的乳液稳定性好;35MPa以上的均质压力下,乳液中的脂肪球细小,分布均匀,口感细腻。
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| 关 键 词： | 共轭亚油酸 牛乳 稳定性 |
Research on the Stability of Dairy Products Reinforced with Conjugated Linoleic Acid |
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| Affiliation: | WANG Guang-bin,XIAO Yang, MA Jie,ZHAO Hai-ming,WU Wei-li (1. Xuzhou Lvjian Dairy Co. , Ltd. , Xuzhou 221006, China; 2. Xuzhou Institute of Technology, Xuzhou 221018, China; 3. China University of Mining and Technology, Xuzhou 221008, China) |
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| Abstract: | This paper studies the effects of the sterilization temperature,homogenization pressure,the type of emulsifier and the addition of CLA on the stability of bovine emulsion added with conjugated linoleic acid（CLA）.In addition,the experiments show several progressive conclusions：the addition of 0.17%CLA in the milk is suitable for sterilization;the content of CLA decreases distinctly when the temperature exceeds 100℃;the hybrid emulsion with the mixed emulsifier of single glucoside ester,glucoside ester and sucrose ester,melamine,at the ratio of 1∶1∶2,has acceptable stability;the small fat globules in emulsion reveal uniform distribution,tasty and high stability with the homogenization pressure greater than35MPa. |
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| Keywords: | conjugated linoleic acid（CLA） cow＇s milk stability |
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