贮藏条件及螯合剂对新疆双峰驼乳酒精稳定性的影响  

Effect of storage conditions and sequestrants on the ethanol stability of Sinkiang bactrian camel milk

作　　者：豆智华[1] 王学清[1] 杨洁[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品工业科技》2013年第8期138-141,共4页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区自然科学基金(2010211A04);新疆维吾尔自治区科技计划项目(201191255)

摘　　要：研究了pH、Ca2+、螯合剂、贮存温度及时间对驼乳酒精稳定性值的影响。用菌落总数,滴定酸度和酒精稳定性建立原料驼乳的初级检验标准:滴定酸度不大于29°T,酒精稳定性值不低于50%。结果显示:在pH6.0～6.2之间,驼乳的酒精的稳定性显著增加(p<0.05)。随着Ca2+浓度的增大使驼乳的酒精稳定性降低;添加磷酸二氢钠、磷酸氢二钠、乙二胺四乙酸二钠和柠檬酸钠能提高驼乳的酒精稳定性,焦磷酸钠使驼乳的酒精热稳定性降低。The effect of pH value,Ca^2＋,temperature and different chelating agents and storage conditions on the physical and chemical properties and ethanol stability of camel milk were studied in experiment. The primary test standard of raw camel milk：the intractable acidity was not more than 29°T,the ethanol stability value was not less than 50%. The results showed that the ethanol stability of camel milk significant increased（p〈0.05） when the pH between 6.0-6.2,when increasing concentration of Ca^2＋ ,the ethanol stability of camel milk reduced. The ethanol stability increased with the additions of NaH2PO4,Na2HPO4,ethylenediamine tetraacetic acid disodium and sodium citrate,while with the additions of sodium pyrophosphate,ethanol stability reduced.

关 键 词：驼乳 贮藏条件 酒精稳定性 螯合剂 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]