摘要
采用农业部标准NY/T 939-2005中的方法对巴氏杀菌乳中的糠氨酸进行检测,测定不同杀菌温度及不同复原度条件下牛乳中的糠氨酸含量。对糠氨酸含量随温度和复原度的变化规律进行研究,得到不同复原度的复原乳在不同温度下的糠氨酸含量数据,并对数据进行分析处理,制定了不同温度下的糠氨酸与复原度的线性回归方程。研究结果可对复原乳进行的定性判别和定量检测,以避免对复原乳的误判。
The furosine content in pasteurized milk was detected among different temperature and different recovered degree, using the method which is in the agricultural ministry standard NY/T 939-2005. The influence of temperature on the furosine content studied, and the quantitative relation among temperature, recovered degree and furosine content was researched. The data of furosine content with different recovered degree in different temperature were gotten and analyzed, a group of regress equations in different temperature were gained, so miscarriage of justice was avoided and the reconstituted milk in fresh milk can be detected qualitatively and quantitatively.
出处
《食品工业》
CAS
北大核心
2011年第3期17-19,共3页
The Food Industry
基金
成都市科技攻关计划
项目编号:05GGYB828SF-038
关键词
糠氨酸
复原乳
巴氏杀菌乳
温度
复原度
furosine
reconstituted milk
pasteurized milk
tempeture
recovered degree
作者简介
通讯联系人
