| 奶皮子的制作及其贮藏期间理化性质的变化 |
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| 引用本文： | 赵红霞,李应彪.奶皮子的制作及其贮藏期间理化性质的变化[J].乳业科学与技术,2010,33(3):122-124. |
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| 作者姓名： | 赵红霞 李应彪 |
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| 作者单位： | 1. 石河子大学食品学院,新疆石河子,832003;内蒙古伊利实业集团股份有限公司奶粉事业部技术研发部,内蒙古呼和浩特,010080
2. 石河子大学食品学院,新疆石河子,832003 |
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| 摘 要： | 主要研究在冷冻和冷藏两个不同贮藏温度下,奶皮子的总脂肪含量、蛋白质分解率、氨基酸、感官品质随贮藏时间的变化规律。结果发现蛋白质分解率、氨基酸随贮藏时间的延长而增加,随贮藏温度的上升而增加;而总脂肪的含量随着贮藏时间的延长和温度的上升,逐渐的下降。
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| 关 键 词： | 奶皮子 贮藏 感官品质 变化 |
Vrum Storage at Different Temperatures under the Conditions of Change |
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| Zhao Hongxia,Li Yingbiao.Vrum Storage at Different Temperatures under the Conditions of Change[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(3):122-124. |
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| Authors: | Zhao Hongxia Li Yingbiao |
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| Institution: | 1 Shihezi University Food Institute,Shihezi of Xinjiang 832000,China;2 Milk Powder Business,Technology Research and Developent,Inner Mongolia Yili Industrial Group Co.,Ltd,Huhhot of Inner Mongolia 010080,China) |
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| Abstract: | The variations of the protein catabolic rate,amino acid,total fat content and sensory evaluation of vrum with storage time were experimentally examined at different frozen and refrigeration storage temperatures.The results show that the protein catabolic rate and amino acid increased with the increase of storage time and temperature.With the increase of storage time and temperature,total fat decreased little by little. |
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| Keywords: | Hurood storage sensory quality change |
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