【摘要】 本文研究了不同条件对稀奶油中胆固醇去除率和β-环状糊精残留率的影响。结果表明,稀奶油经20MPa均质后,添加质量分数为8.5%的β-环状糊精,30℃混合10min,4℃静置30min,4000r·min-1离心10min处理后,胆固醇去除率能够达到84.21%,β-环状糊精残留率为13.13%。更多还原

【Abstract】 This article was carried out to determine optimum conditions of the different factors influence the removal percent of cholesterol in the cream and the residue percent of β-CD. β-CD at 8.50% provided 84.21% removal of cholesterol , when the mixture temperature is 30 ℃, the mixture time is 10 minutes , and when the centrifugation is 4000rpm,the centrifugal time is 10 minutes, the homogeneous pressure is 20 MPa, the residue percent of β-CD is 13.13%.更多还原