铁营养强化剂对奶粉品质的影响  

Effect of iron nutrition fortifiers on the quality of milk powder

作　　者：魏峰[1] 霍军生[2] 孙静[2] 

机构地区：[1]黄山学院分析测试中心,安徽黄山245041 [2]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《食品工业科技》2011年第7期349-352,共4页Science and Technology of Food Industry

摘　　要：检测了四种铁营养强化剂对奶粉感官和理化指标的影响。通过"三点检验"实验发现,乙二胺四乙酸铁钠(NaFeEDTA)会对无糖奶粉在感官上产生影响(α<0.01),而对含糖奶粉没有显著影响(α>0.05)。采用"量值估计"实验考察了NaFeEDTA、乳酸亚铁、硫酸亚铁和焦磷酸铁对含糖和无糖奶粉的感官影响。结果表明:不同铁强化剂对无糖奶粉和含糖奶粉的外观颜色和组织状态影响无显著差异,添加NaFeEDTA及焦磷酸铁奶粉的气味、滋味和冲调性的评价得分明显高于乳酸亚铁和硫酸亚铁。四种铁强化剂对奶粉的酸度和含水量几乎无影响。This study measured the impacts of four kinds of iron fortifiers on the sensory, physical and ndicators of milk powder. It used the ＇three- point test＇ to detect the effects of sodium chemica ron （ III ） ethylenediaminetetraacetate（NaFeEDTA） on the sensory of the milk powder.The results showed that the sugar-free milk powder with and without NaFeEDTA had significant differences in sensory （α 〈 0.01 ）, but there were not significant differences of sensory between the sugar milk powder with and without NaFeEDTA（ α 〉 0.05）.It used the ＇magnitude estimation method＇ to observe the effects of NaFeEDTA, ferrous lactate, ferrous sulfate and pyrophosphate ferric on the sensory of milk powder.The results showed that all the iron fortifiers did not significantly effect in appearance,color,organize state and solubility of milk powder.NaFeEDTA and pyrophosphate ferric got much higher score than ferrous sulfate and ferrous lactate in taste.And the experiment suggested that all these iron fortificants did not show significant influence on pH and water of the milk powder.

关 键 词：铁营养强化剂 奶粉 感官 理化指标 

分 类 号：TS202.3[轻工技术与工程—食品科学]