| 热处理对乳制品加工品质的影响 |
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| 引用本文： | 陈泊韬,卢剑娴.热处理对乳制品加工品质的影响[J].农产品加工．学刊,2011(8):70-75. |
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| 作者姓名： | 陈泊韬 卢剑娴 |
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| 作者单位： | 广州风行牛奶有限公司;肇庆市鼎湖区供销合作联社; |
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| 摘 要： | 热处理在保证乳制品质量安全的同时,也会对牛乳的营养品质产生明显的影响。介绍了乳制品加工中常见的热处理方式,重点综述和总结了近年来国内外在牛乳热处理过程中的乳清蛋白质变性、氨基酸变化、美拉德反应、维生素损失、脂肪破坏和乳糖水解等方面的研究结果。
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| 关 键 词： | 乳制品 热处理 乳清蛋白 美拉德反应 维他命 脂肪 |
The Effect of Heat Treatment on the Quality of Dairy Product |
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| Chen Botao,Lu Jianxian.The Effect of Heat Treatment on the Quality of Dairy Product[J].Nongchanpin Jlagong.Xuekan,2011(8):70-75. |
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| Authors: | Chen Botao Lu Jianxian |
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| Institution: | Chen Botao1,Lu Jianxian2(1.Guangzhou Fengxing Dairy Co.,Ltd,Guangzhou,Guangdong 510510,China,2.Zhaoqing Dinghu Supply and Marketing Cooperative Union,Zhaoqing,Guangdong 526070,China) |
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| Abstract: | Heat treatment is mainly aimed at ensure the quality and safety of dairy product,but it also cause undesirable changes on the nutritional quality of dairy product.The objective of this paper was to describe the normal heat treatment on dairy product,and focus on the newly research on whey protein denature,amino acid modification,Maillard reaction,degrading vitamins,the lipid degradation and hydrolyzing lactose during the sterilization and the other heat treatment. |
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| Keywords: | dairy product heat treatment whey protein Maillard reaction vitamins lipid |
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