摘要
研究了不同条件下稀奶油中胆固醇去除率和 β 环状糊精残留率的变化情况。试验结果表明 ,稀奶油经 2 0MPa均质后 ,添加 8 5 % β 环状糊精 ,经 3 0℃混合 1 0min ,4℃静置 1 0min ,40 0 0r/min离心 1 0min处理 ,胆固醇去除率能够达到 84 2 1 % ,β 环状糊精残留率为 1 3 1 3 %。
Optimum conditions for removing cholesterol in cream by β-CD were studied. β-CD at 8.5% provided 84.2% removal of cholesterol. The operating conditions were as follows: 10 minutes for mixing time with mixture at 30℃, 10 minutes for centrifuging at 4?000?r/min, the homogeneous pressure of 20 MPa. The residue percentage of β-CD was 13.13%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期47-51,共5页
Food and Fermentation Industries
基金
国家十五重大科技攻关奶业专项资助项目 (No .2 0 0 2BA5 18A5 )
