食品工业科技2013，Vol.34Issue(1)：327-329,333,4.
水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响
Effect of water activity on the stability of fat in whole goat milk powder during storage
摘要
Abstract
The stability of fat in whole goat milk powder during storage was investigated at water activity with accelerated oxidation test.The acid value,peroxide value,TBARS,color of whole goat milk powder were used for evaluation of oxidation and quality in milk powder during storage. The results showed that the acid value, thiobarbituric acid(TBA)of whole goat milk powder at water activity 0.32 was significantly higher than others(p < 0.05). The rate of peroxide value was higher than others(p<0.05).Browning reaction of whole goat milk powder happened seriously.The stability of whole goat milk powder could improve by reducing its water activity.关键词
全脂羊奶粉/水分活度/脂肪/稳定性Key words
whole goat milk powder/water activity/fat/stability分类
轻工纺织引用本文复制引用
张怡,张富新,贾润芳,顾浩峰,张瑞妮,杜晓旭..水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响[J].食品工业科技,2013,34(1):327-329,333,4.基金项目
农业部公益性行业(农业)科研专项(201103038) （农业）
西安市科技富民工程项目(NC08025). （NC08025）
