摘要
为了研究不同种类的增稠剂对超微粉碎后代乳粉水溶稳定性的影响,试验在代乳粉冲调之前先分别以1%、4%、8%、12%、16%、20%的比例加入羧甲基纤维素、微晶纤维素和乙基纤维素,在温度为60、70、80℃的温水中进行冲溶(为避免环境温度的影响,在恒温水浴锅中进行试验)。冲溶后应用感官测定的方法测定乳液分层的时间以及通过摄影来记录实验结果并进行比较。同时也对普通型和超微粉碎型羔羊代乳粉二者之间溶液均质性及稳定性的差异进行比较。结果显示,添加8%羧甲基纤维素超微粉碎后的代乳粉中水溶稳定性效果较好,而超微粉碎能改变代乳粉的色泽及冲调性。
In order to investigate the effect of different thickening agents on water solution stability of superfine comminuted milk replacer, carboxymethyl cellulose, prior to reconstitution, microcrystalline cellulose and ethyl cellulose ethoce were added into the milk replacer with the proportion of 1%, 4%, 8%, 12%, 16% and 20%, respectively, and the samples were reconstituted in warm water with temperature of 60, 70 and 80 ~C, respectively. To avoid the influence of environment temperature, the experiment was performed in the constant temperature water bath pot. After reconstitution, the emulsion separation time of milk replacer samples added with different thickening agents under varied temperatures were determined by sensory test. The results of the test were recorded by videotapes and then analyzed. Meanwhile, the homogeneity and stability of the common type and superfine comminuted milk replacer were also statistically compared. The water solution stability of the superfine comminuted milk replacer added with 8% carboxymethyl cellulose was shown to be preferred, and the treatment of superfine comminution was able to improve the color and reconstitution property of the milk replacer.
出处
《畜牧与饲料科学》
2015年第5期32-36,共5页
Animal Husbandry and Feed Science
基金
塔里木大学大学生创新项目(2013045)
关键词
羧甲基纤维素
羔羊
代乳粉
水溶稳定性
sodium carboxymethyl cellulose
lamb
milk replacer
water solution stability
