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

作　　者：张怡[1] 张富新[1] 贾润芳[1] 顾浩峰[1] 张瑞妮[1] 杜晓旭[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2013年第1期327-329,333,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(201103038);西安市科技富民工程项目(NC08025)

摘　　要：采用加速氧化的方法研究水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响。通过测定全脂羊奶粉的酸值、过氧化值、硫代巴比妥酸值(TBA)、颜色等指标评价全脂羊奶粉贮藏期间的氧化状况。结果表明,水分活度为0.32的全脂羊奶粉贮藏期间酸值、TBA值显著高于水分活度为0.11和0.23的全脂羊奶粉(p<0.05),且水分活度为0.32的全脂羊奶粉过氧化值变化速率较快(p<0.05),且褐变严重。因此,降低全脂羊奶粉的水分活度可以提高其贮藏稳定性。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（p0.05）.The rate of peroxide value was higher than others（p0.05）.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 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]