【摘要】 对脱脂乳粉在不同贮藏条件下(温度、水分活度、贮藏时间)的非酶褐变进行了实验研究,同时对贮藏温度T与脱脂乳粉玻璃化转变温度Tg的差值(T-Tg)与非酶褐变指数之间的关系进行了探讨。结果表明:在较低的(T-Tg)时脱脂乳粉的非酶褐变指数较小,但随着(T-Tg)的增加,非酶褐变指数会迅速增加。随着贮藏温度的升高及水分活度的增加,脱脂乳粉的非酶褐变指数增大。贮藏时间对脱脂乳粉的影响很快会趋于平缓。更多还原

【Abstract】 The effect of storage conditions (temperature, water activity and storage time) on noenzymatic browning of skim-milk powder was investigated experimentally. The relationship between noenzymatic browning index and T-Tg was examined. The results showed that the index of non-enzymatic browning of skim-milk powder was low at small T-Tg, but it increased sharply with the value of (T-Tg). The noenzymatic browning index increased with the water activity and storage temperature enhancing. The effect of storage time on it will be stable quickly.更多还原