食品工业科技2017，Vol.38Issue(14)：276-279,4.DOI:10.13386/j.issn1002-0306.2017.14.054
贮藏温度对全脂羊奶粉品质稳定性的影响
Effect of temperature on the quality stability of whole goat milk powder
张怡1
作者信息
- 1. 运城学院生命科学系,山西运城044000
- 折叠
摘要
Abstract
The quality stability of whole goat milk powder during storage was investigated at temperature(5,25 and 35 ℃).The acid value,peroxide value,TBA,solubility,color of whole goat milk powder were used for evaluation quality of milk powder during storage.The results showed that the acid value,peroxide value,thiobarbituric acid (TBA)of whole goat milk powder at 35 ℃ was significantly higher than others after four months,two months,three months respectively (p ＜ 0.05).The solubility and the color of all samples had no significant difference though a similar tendency existed in both (p ＞ 0.05).The stability of whole goat milk powder could improve by reducing its storage temperature.关键词
全脂羊奶粉/温度/品质稳定性Key words
whole goat milk powder/temperature/quality stability分类
轻工纺织引用本文复制引用
张怡..贮藏温度对全脂羊奶粉品质稳定性的影响[J].食品工业科技,2017,38(14):276-279,4.
