摘要
以共沉淀氢氧化铁用于杀菌牛乳中铁的强化,研究共沉淀氢氧化铁的不同添加量对牛乳感官品质的影响及在4℃贮藏过程中理化指标(pH值、TBA值)的变化。结果表明:5.3mg/100g及其以下的铁添加量的样品感官品质较好;添加共沉淀氢氧化铁的样品pH值增大,且铁添加量越多,pH值增加越多;在贮藏期间,各样品pH值变化不大,TBA值呈上升趋势,不同铁添加量的样品TBA值差异不显著;贮藏8d后,铁添加量≤5.3mg/100g的样品液中铁含量达添加量的89%。因此,以共沉淀氢氧化铁作为牛乳铁强化剂可行。
Chemically co-precipitated ferric hydroxide was added to sterilized milk at different levels to investigate its effect on the sensory quality and physicochemical indexes （pH and TBA） during storage at 4 ℃ of milk. The milk added with the compound at a level ≤5.3 rag/100 g was good in sensory quality. The iron fotlificant could increase the pH of milk and the increment was positively associated with the addition level. Little changes in pH were observed during storage, but TBA showed an upward trend and had no significant difference when the iron forticant was added at different levels. The iron content of milk accounted for 89% of the iron fortificant added at a level ≤ 5.3 mg/100 g after 8 days of storage. Thus, co-precipitated ferric hydroxide can be used as an iron fortificant in milk.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第5期114-117,共4页
Food Science
关键词
共沉淀氢氧化铁
铁强化
牛乳
品质
co-precipitated ferric hydroxide
iron fortification
milk
quality
