| 柠檬酸盐对牛乳蛋白乳化液热稳定性的影响 |
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| 引用本文： | 于鹏,苏米亚,刘翠平. 柠檬酸盐对牛乳蛋白乳化液热稳定性的影响[J]. 乳业科学与技术, 2009, 32(3) |
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| 作者姓名： | 于鹏 苏米亚 刘翠平 |
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| 作者单位： | 光明乳业股份有限公司技术中心,上海,200436;光明乳业股份有限公司技术中心,上海,200436;光明乳业股份有限公司技术中心,上海,200436 |
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| 基金项目： | 国家高技术研究发展计划(863计划),国家科技支撑计划 |
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| 摘 要： | 以脱脂奶、稀奶油和脱盐乳清粉为原料配制的牛乳蛋白乳化液模拟婴儿配方食品,在实验室模拟UHT杀菌条件,研究乳化液热稳定性与pH值的关系以及柠檬酸盐对乳化液热稳定性的影响,柠檬酸盐对乳化液的热稳定性影响显著.
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| 关 键 词： | 婴儿配方 柠檬酸盐 热稳定性 |
Effect of Sodium Citrate during Heat Processing of Milk Protein Emulsions |
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| Yu Peng,Su Miya,Liu Cuiping. Effect of Sodium Citrate during Heat Processing of Milk Protein Emulsions[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2009, 32(3) |
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| Authors: | Yu Peng Su Miya Liu Cuiping |
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| Affiliation: | Technology Center;Bright Dairy & Food Co.;Ltd;Shanghai 200436;P. R. China |
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| Abstract: | The influence of pH and sodium citrate on the heat stability characteristics, under UHT process conditions, of model infant formula emulsions prepared using skim milk, cream and demineralized whey powder was studied. The heat coagulation time of emulsions was largely influenced by pH, while added sodium citrate markedly enhanced the heat stability of emulsions. |
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| Keywords: | infant formula citrate heat stability |
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