益生菌共轭亚油酸奶工艺优化研究  

Optimization Research on Probiotic Linoleic Acid Conjugate Milk

作　　者：刘怀忠[1] 梁峙[2] 赵海明[2] 王君[1] 刘红[2] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221008 [2]徐州工程学院,江苏徐州221018

出　　处：《徐州工程学院学报（自然科学版）》2014年第3期25-29,共5页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：国家星火计划(2013GA690426;2013GA710101);江苏省高校创新创业训练计划(201311998076X);徐州市社会发展项目(XM12B099;XF13C028;XF13C057)

摘　　要：该文分析杀菌温度、均质压力、乳化剂混合比对益生菌CLA牛奶稳定性的影响,并对CLA酸奶稳定性转化处理进行优化.结果表明:当灭菌温度超过100℃、混合乳化剂比为1∶2∶1、均质压力大于40MPa时,所得乳液稳定性高.The experiments were done to optimize the process stability of adding conjugated linoleic acid（CLA）into the liquid milk with the analysis of the influential factors of sterilization temperature ,hom-ogenization pressure ,mixed emulsifier ratio .The results showed that ：the stability of the resulting emulsion is higher w hen the sterilization temperature exceeds 100 ℃ ,the mixing ratio of the emulsifier is 1∶2∶1 , and the homogenization pressure is greater than 40 MPa .

关 键 词：共轭亚油酸 牛奶 稳定性 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]