1(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China) 2(State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd.,Shanghai 200436, China) 3(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University,Wuxi 214122, China) 4(Collaborative innovation center of food safety and quality control in Jiangsu Province, Wuxi 214122, China)
Abstract: The influence of thermo-stability of different source of calcium enrichment in and calcium fortified milk heated by microwave was studied. The result shows that microwave heating has less impact to calcium enriched milk system than rapid heat transfer method. Iron form calcium has poor thermal stability during microwave heating. The paper discovers the response rules of calcium, supply reference for evaluating the microwave thermal stability of the traditional and the calcium fortified products.
唐晓姝,范大明,胡博,等. 微波加热对不同钙源强化牛乳的影响[J]. 食品与发酵工业, 2018, 44(12): 161-165.
TANG Xiao-shu,FAN Da-ming,HU Bo,et al. Effect of microwave heating on the different of Calcium-fortified milk[J]. Food and Fermentation Industries, 2018, 44(12): 161-165.