中国乳业Issue(1)：78-83,6.DOI:10.12377/1671-4393.24.01.15
样品前处理对测定含果粒酸奶中蛋白质的影响
Effect of Sample Pretreatment on Determination of Protein in Fruit Yogurt
杨丽花 1杨云 1宋振娟 1于建臣 1张云鲜 1刘丽云 1张广福1
作者信息
- 1. 蒙牛乳业(焦作)有限公司,河南焦作 454000
- 折叠
摘要
Abstract
[Objective]To investigate the influence of sample pretreatment on the determination of protein in fruit yogurt.[Method]Different types,different conditions,different specifications of cooking cups and different of grinding equipment were used to grind yoghurt with fruit granules.[Result]Air entering into the crushing equipment would produce a large number of bubbles after the crushing of fruit yoghurt,resulting in high protein results.[Conclusion]This method could avoid the bubble interference factor,so as to determine the protein content in fruit yogurt quickly and effectively.关键词
果粒酸奶/蛋白质/样品前处理/气泡Key words
fruit yogurt/protein/sample pretreatment/bubble引用本文复制引用
杨丽花,杨云,宋振娟,于建臣,张云鲜,刘丽云,张广福..样品前处理对测定含果粒酸奶中蛋白质的影响[J].中国乳业,2024,(1):78-83,6.
