乳品热处理强度鉴别方法研究--以赖氨酸的含量为指标
首发时间:2008-07-07
摘要:本文采用染料结合法,分别测定了巴氏杀菌乳、UHT乳和二次灭菌乳中赖氨酸的含量,比较了其赖氨酸的损失情况。结果表明,巴氏杀菌乳中赖氨酸的含量较原料乳稍有降低,其损失率为1.63%;UHT乳中赖氨酸的含量与巴氏杀菌乳相接近;二次灭菌乳中赖氨酸的含量较巴氏杀菌乳明显降低,其较原料乳的损失率为5.65%。因此,通过测定乳品中赖氨酸的含量及评价其损失情况,可以作为鉴别该乳品是否经过二次灭菌处理的指标之一。
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Study on the Method of Evaluating the Intensity of Heat Treatment of Milk Product-- the Content of Lysine
Abstract:The content of lysine in pasteurized milk, UHT milk and retorting milk was determined using the method of dye-binding in this paper. The results showed that the content of lysine in pasteurized milk was similar to that of raw milk, but obviously more than that of retorting milk; the loss percentage of lysine in pasteurized milk was 1.63% and it is 5.65% in retorting milk; the content of lysine in UHT milk was similar to that of pasteurized milk. The lysine content in milk can be used for evaluating the intensity of heat treatment of milk and it can be used as one of indicators for discriminating retorting milk.
Keywords: heat treatment pure milk products lysine dye-binding
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No.2273126010512154****
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