加工方式及贮存条件对果冻和豆粉中牛磺酸稳定性的影响  

Effects of processing methods and storage conditions on stability of taurine in jelly and soybean meal

作　　者：黄贤刚[1] 黄莉[1] 李秀娟[1] 鲁曾[1] 

机构地区：[1]日照职业技术学院海洋工程学院,山东日照276826

出　　处：《食品与机械》2014年第5期184-186,共3页Food and Machinery

摘　　要：将牡蛎中提取纯化的牛磺酸加入到果冻和豆粉中,探讨确定不同的加工方式和贮存条件对牛磺酸稳定性的影响。研究表明,加入果冻、豆粉中的牛磺酸不受蒸煮(100℃,10min)、杀菌(88℃,1 0min;142℃,5s)、高压均质(25MPa,65℃)、高温高压(10MPa,155℃)等加工方式的影响,且在3个月贮存期内非常稳定,不受温度、光线等贮存条件的影响。The taurine, which was extracted and purified from the oysters, was added into the jelly and soybean meal, and the stability of taurine was studied in the different processing methods and differ- ent storage conditions. Research showed that the taurine in the jelly and soybean meal was not affected by the treatments of cooking （100 ℃, 10 min）, sterilization（88 ℃, 10 rain or 142 ℃, 5 s）, high pressure homogenization（25 MPa, 65 ℃）, high temperatures and pressures processing（10 MPa, 155 ℃）. Within three months, the taurine of the jelly and soybean meal was very stable, independent of temperature, light and other storage conditions.

关 键 词：牛磺酸 加工方式 贮存条件 稳定性 

分 类 号：R96[医药卫生—药理学]