蒙牛和伊利纯牛奶及其家庭发酵后酸奶中营养成分对比

目的]对比蒙牛和伊利纯牛奶及其家庭发酵后酸奶中的营养成分。方法]以蒙牛和伊利2种纯牛奶及其家庭发酵后酸奶为原料,采用考马斯亮蓝比色法、甲醛比色法和DNS定糖法,对4种乳品蛋白质含量、氨基酸态氮和总糖含量进行测定。结果]蒙牛纯奶、伊利纯奶、蒙牛酸奶和伊利酸奶中蛋白质含量分别为33.61、35.94、27.40、31.39 mg/m L;氨基酸态氮含量分别为0.736%、0.739%、0.874%和0.941%;总糖含量分别为14.78、25.72、26.81、41.33 mg/m L。结论]该研究可为不同人群选择饮用乳制品提供参考。

Comparative Study on the Nutritional Components of Pure Milk and Fermented Yogurt of Mengniu and Yi li

Objective]To compare the nutritional components of pure milk and fermented yogurt of Mengniu and Yili.Method]Using the Meng-niu and Yili pure milk,as well as their family fermented yogurt as raw materials,the coomassie brilliant blue colorimetric method,formaldehyde colorimetry method,and DNS method were used to determine the protein content, amino nitrogen and total sugar contents of these four kinds dairy products.Result]The protein content of Mengniu pure milk,Yili pure milk,Mengniu yogurt and Yili yogurt were 33.61,35.94,27.40 and 31.39 mg/mL.Amino nitrogen contents were 0.736%,0.739%,0.874% and 0.941%.Total sugar contents were 14.78,25.72,26.81, 41.33 mg/mL.Conclusion]The study can provide reference for different groups of people to choose to drink dairy products.