食品与发酵工业2013，Vol.39Issue(7)：35-38,4.
贮存温度和贮存时间对复原乳稳定性的影响
The effect of storage temperature and storage time on the stability of reconstituted milk
摘要
Abstract
The effects of storage temperature and storage time on pH,the rheological characteristics,the droplet size,the creaming rate and centrifugal sedimentation rate of reconstituted milk were investigated.The correlation between fat globule diameter and creaming rate,centrifugal sedimentation rate during the storage was also analyzed.The results indicated that the pH and the apparent viscosity of reconstituted milk decreased with the increasing storage temperature; and both increased first and then decreased with the storage time.The pH and the apparent viscosity of reconstituted milk reached the maximum value on the 15th day at 25℃ and 37℃ storage temperature,while stored at 55℃,they reached the maximum values on the 7th day.Creaming rate showed positive correlation with d4,3 on the top of reconstituted milk,the creaming rate and d4,3 increased gradually with the increase of storage temperature and storage time.Centrifugal sedimentation rate showed positive correlation with d4,3 at the bottom of reconstituted milk.The pH and the apparent viscosity increased initially and decreased afterward with the increase of storage temperature,and reached to the maximum value at 37℃,but increased gradually with storage time.关键词
复原乳/贮存稳定性/贮存温度/贮存时间Key words
reconstituted milk/ storage stability/ storage temperature/ storage time引用本文复制引用
刘丹,龙肇,赵谋明,赵强忠..贮存温度和贮存时间对复原乳稳定性的影响[J].食品与发酵工业,2013,39(7):35-38,4.基金项目
国家自然科学基金资助项目(20806030) （20806030）
粤港关键领域重点突破项目(2009A020700003) （2009A020700003）
