摘要
抽取消毒纯牛奶、酸奶、橙味酸奶露、桃味优爽和优酸乳的生产样品,从色泽、滋气味和组织状态3个方面对样品进行了感官评定;采用牛奶成分分析仪和阿贝折光仪测定了样品的脂肪、蛋白质、非脂乳固体及可溶性固形物的含量;用碱式滴定法测定了酸度。结果表明,消毒纯牛奶的脂肪和蛋白质含量最高,几种酸牛奶的非脂乳固体含量、酸度相对较高;优酸乳的可溶性固形物含量相对较高;酸奶露和桃味优爽的各理化指标相对较低。
In order to analyze the nutritional components of common milk drinks, we selected production samples of disinfected milk, yogurt, yogurt of orange, yogurt of peach and You yogurt and assessed their color, smell and organization status by sense; the milk composition analyzer and Abbe refraction spectrometer were used to measure the content of fat, protein, non- fat milk solids and soluble solids; the acidity was determined by basic titration determination. The results showed that the disinfected milk was the richest in fat and protein content; several yogurts had higher non- fat milk solids content and acidity than other milk drinks; You yogurt was relatively high in soluble solids; yogurt of orange and yogurt of peach were relatively low in all physical and chemical indicators.
出处
《江西农业学报》
CAS
2009年第3期144-146,共3页
Acta Agriculturae Jiangxi
