CN102128801A - Method for quickly judging stability of high-calcium milk - Google Patents
Method for quickly judging stability of high-calcium milk Download PDFInfo
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- CN102128801A CN102128801A CN 201010609488 CN201010609488A CN102128801A CN 102128801 A CN102128801 A CN 102128801A CN 201010609488 CN201010609488 CN 201010609488 CN 201010609488 A CN201010609488 A CN 201010609488A CN 102128801 A CN102128801 A CN 102128801A
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Abstract
The invention discloses a method for quickly judging the stability of high-calcium milk, which is used for solving the problem of long stability judging period of a high-calcium milk product. The method comprises the following steps of: putting high-calcium milk samples with different formulas into constant temperature cabinets with the temperatures of 37 DEG C and 50 DEG C respectively, standing for 5-7 days and removing samples with water bleeding, oil floating and precipitating phenomena; extracting four fifths of the upper layer of each normal sample and shaking up, extracting one fifth of the lower layer of each normal sample and shaking up, measuring the content of calcium in each layer respectively, calculating the ratio of the content of calcium in the upper layer to the content of calcium in the lower layer of each sample and judging the stability of the high-calcium milk according to the ratio. By adopting the method, the original stability observing period of the high-calcium milk product can be shortened from over 4 months to 5-7 days, and the stability of high-calcium milk with different formulas can be basically judged within 7 days, so that the developing period of the high-calcium milk product is greatly shortened and the research and development efficiencies of a dairy food enterprise are improved.
Description
Technical field
The present invention relates to a kind of dairy products detection method, special high calcium milk stability compares to determine method fast, belongs to the dairy products technical field.
Background technology
Calcium is one of mineral matter important in the human body, participates in whole life process.In general, calcium accounts for the 1.5%-2% of human body body weight, and wherein 99% is present in bone and the tooth, and all the other then are distributed in blood and the soft tissue cells.There are some researches show human body from 20 years old, it is calcareous to lose 30-50 mg every day, and its result causes the human osteocalcin total amount to run off with annual 1% speed.When lacking, the human calcium can cause multiple disease to take place.Calcium energy prevention of osteoporosis disease and osteomalacia can also be prevented hypertension and tumour etc.Compatriots be subjected to factor such as eating habit to influence the calcium deficiency phenomenon comparatively general, the interrelated data report, Chinese residents is calcium intake less than 391 mg of every day per capita, recommend well below NI every days 800 mg intake per capita.Dairy products are that human body is taken in calcareous natural food source, contain about element calcium 100 mg in per 100 g ordinary milks.Compare with ordinary milk, the high calcium milk after calcium is strengthened has not only kept whole nutrition of needed by human body, also provides more to be beneficial to the calcareous of absorption of human body, liked by the consumer.At present, the main employing of various high calcium milk precipitated calcium carbonate because the density of lime carbonate greater than milk, almost all is deposited to the bottom after the interpolation, not only influences consumer's sense organ as the hardening agent of calcium on the market, again can't be by fully edible, absorption.Therefore need the corresponding stabilizing agent calcium powder that suspends, guarantee product stability.Usually the shelf-life of high calcium milk is 6 months; and the high calcium dairy products significantly precipitation just occurs through regular meeting about 4 months; exploitation high calcium dairy products needs the very long observation period and could judge its stable quality, and this just makes manufacturer's development excessive cycle, and efficiency of research and development is lower.
Summary of the invention
The present invention is used to solve the defective of above-mentioned prior art and a kind of high calcium milk method for rapidly judging stability is provided, thereby can significantly reduce product stability observing time, shortens the R﹠D cycle.
The alleged problem of the present invention is solved by following technical scheme:
A kind of high calcium milk method for rapidly judging stability, special feature is that it carries out according to following steps:
A. the different formulations high calcium milk sample of being judged is divided into two groups for every kind, each is organized sample and puts into 37 ℃, 50 ℃ constant temperature ovens respectively, leaves standstill 5 ~ 7 days, rejects the sample that bleed, oil slick, deposited phenomenon occur;
B. normal each sample of state is got upper strata 4/5ths and shake up, again lower floor 1/5th is shaken up, use the content of its calcium of flame atomic absorption spectrometry respectively;
C. calculate the ratio of upper strata calcium content and lower floor's calcium content,, be certified products when the calcium powder precipitation can not appear in its ratio this product of decidable more than or equal to 98% time in the shelf-life; Ratio is more little, and product stability is poor more; If different formulations high calcium milk calcium content ratio of sample in 37 ℃ of constant temperature ovens is identical or difference is too small, then do further to judge with the calcium content ratio of sample in 50 ℃ of constant temperature ovens, determine the quality of different formulations high calcium milk stability.
Above-mentioned high calcium milk method for rapidly judging stability, described method comprise that also gel judges, described gel judges it is that the high calcium sample of suckling is put into 4 ℃ of constant temperature ovens, leaves standstill 7 days, observes its gelatin phenomenon; Criterion is: if topical gel: unsmooth, the liquid level of flowing has projection; If whole gel: become non-Newtonian fluid.
The present invention is directed to long problem of high calcium dairy products determination of stability cycle, propose relatively method for rapidly judging of a kind of high calcium milk stability.Adopt this method can be by originally high calcium dairy products stability observing being needed the time more than 4 months, shorten to 5-7 days, within 7 days, can make good and bad judgement, thereby the high calcium dairy products construction cycle is shortened greatly, improve the efficiency of research and development of dairy products enterprise the high calcium milk stability of different formulations.The inventive method is not only significant to dairy products enterprise, and it is in time edible to various stay-in-grade high calcium dairy productss to help the consumer.
Embodiment
The topmost suspension that still is embodied in calcium powder of high calcium dairy products stability, therefore when not occurring or only sedimentation appears in the minute quantity calcium powder, can be by the subsidence rate that the mensuration of high calcium milk different aspects calcium content is come more different sample calcium, thus the quality of comparative product stability.The inventive method rests on high calcium milk in 37 ℃, the 50 ℃ constant temperature ovens, both quickened the Brownian movement of milk protein and calcium powder, make that again the stabilizing agent network structure is loose, quicken the subsidence rate of calcium powder, the gathering of albumen and the come-up of fat have been quickened simultaneously, the various bad realization of product is resembled faster show, so the judgement time can be shortened within 7 days by 4 present each months.
When the inventive method is used to judge the high calcium milk stability of different formulations, the different formulations high calcium milk sample that will need earlier to judge is divided into two groups for every kind, and each group is put into 37 ℃, 50 ℃ constant temperature ovens respectively, leaves standstill 5 ~ 7 days, by observing, reject the sample that bleed, oil slick, deposited phenomenon occur; Then normal each sample of state is got upper strata 4/5ths and shake up, again lower floor 1/5th is shaken up,, and make record respectively with the content of its calcium of each layer of flame atomic absorption spectrometry; Calculate the ratio of each sample upper strata calcium content and lower floor's calcium content, when the calcium powder precipitation can not appear in its ratio this product of decidable more than or equal to 98% time in the shelf-life, the more little person of ratio illustrates that the subsidence rate of its calcium is fast more, and product stability is poor more.Result of determination is based on the calcium content ratio of sample in 37 ℃ of constant temperature ovens; If the high calcium of different formulations milk calcium content ratio of sample in 37 ℃ of constant temperature ovens is identical or difference is too small, then judge for additional with the calcium content ratio of sample in 50 ℃ of constant temperature ovens, make the good and bad judgement of high calcium milk stability thus.
In addition,, comprise also its gel judged the high calcium milk gel judges it is that different formulations high calcium milk sample is put into 4 ℃ of constant temperature ovens, leaves standstill 7 days, observes its gelatin phenomenon and whether takes place for different formulations high calcium milk determination of stability.
Below provide several specific embodiment of the present invention:
Embodiment 1: A, B, three kinds of different formulations high calcium milk of C stability ratio are faster judged, the high calcium milk of three kinds of different formulations is got 15 samples respectively for every kind, wherein, 5 samples of each high calcium milk of filling a prescription are put into 37 ℃ of constant temperature ovens and are left standstill 5 days, 5 samples and put into 50 ℃ of constant temperature ovens and leave standstill 5 days, 5 samples and put into 4 ℃ of constant temperature ovens and left standstill 7 days; Bleed, oil slick, precipitation, gelatin phenomenon all do not appear through observing all samples; Then each sample in 37 ℃ of constant temperature ovens, the 50 ℃ of constant temperature ovens being got upper strata 4/5ths shakes up, again lower floor 1/5th is shaken up, with the content of its calcium of each layer of flame atomic absorption spectrometry, calculate the ratio such as the following table of each sample upper strata calcium content and lower floor's calcium content respectively:
According to stability in three kinds of high calciums milk of last table decidable A, B, C best be B, C takes second place, it is the poorest that A compares.
Can judge according to last table: though 50 ℃ of B are better than C, 37 ℃ of C are better than B, still are as the criterion with 37 ℃, and C is best, B takes second place, A is the poorest.
Can judge according to last table: though C, B are better than A to the suspension property of calcium powder, gel, then A is best.
Claims (2)
1. high calcium milk method for rapidly judging stability is characterized in that it carries out according to following steps:
A. the different formulations high calcium milk sample of being judged is divided into two groups for every kind, each is organized sample and puts into 37 ℃, 50 ℃ constant temperature ovens respectively, leaves standstill 5 ~ 7 days, rejects the sample that bleed, oil slick, deposited phenomenon occur;
B. normal each sample of state is got upper strata 4/5ths and shake up, again lower floor 1/5th is shaken up, use the content of its calcium of flame atomic absorption spectrometry respectively;
C. calculate the ratio of upper strata calcium content and lower floor's calcium content, when the calcium powder precipitation can not appear in its ratio this product of decidable more than or equal to 98% time in the shelf-life, the more little person's product stability of ratio is poor more, if different formulations high calcium milk calcium content ratio of sample in 37 ℃ of constant temperature ovens is identical or difference is too small, then judge for additional, make the good and bad judgement of high calcium milk stability thus with the calcium content ratio of sample in 50 ℃ of constant temperature ovens.
2. high calcium according to claim 1 milk method for rapidly judging stability is characterized in that: described method comprises that also gel judges, described gel judges it is that the high calcium sample of suckling is put into 4 ℃ of constant temperature ovens, leaves standstill 7 days, observes its gelatin phenomenon.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010609488XA CN102128801B (en) | 2010-12-28 | 2010-12-28 | Method for quickly judging stability of high-calcium milk |
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| CN201010609488XA CN102128801B (en) | 2010-12-28 | 2010-12-28 | Method for quickly judging stability of high-calcium milk |
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| CN102128801A true CN102128801A (en) | 2011-07-20 |
| CN102128801B CN102128801B (en) | 2012-07-25 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103940783A (en) * | 2014-05-05 | 2014-07-23 | 光明乳业股份有限公司 | Method for predicting shelf-life stability of sterilized milk |
| CN111766353A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Method for rapidly judging stability of drinking yoghourt with long shelf life |
Citations (4)
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| US4645343A (en) * | 1981-11-11 | 1987-02-24 | U.S. Philips Corporation | Atomic resonance line source lamps and spectrophotometers for use with such lamps |
| WO2004086883A1 (en) * | 2003-03-28 | 2004-10-14 | Maruo Calcium Company Limited | Dolomite food additive composition and food composition containing the same |
| CN1632526A (en) * | 2004-12-27 | 2005-06-29 | 郴州钻石钨制品有限责任公司 | Rapid analysis and detection method for tin element in tungsten smelting |
| CN101543245A (en) * | 2008-03-24 | 2009-09-30 | 内蒙古伊利实业集团股份有限公司 | Neutral liquid high calcium milk and preparation method thereof |
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2010
- 2010-12-28 CN CN201010609488XA patent/CN102128801B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4645343A (en) * | 1981-11-11 | 1987-02-24 | U.S. Philips Corporation | Atomic resonance line source lamps and spectrophotometers for use with such lamps |
| WO2004086883A1 (en) * | 2003-03-28 | 2004-10-14 | Maruo Calcium Company Limited | Dolomite food additive composition and food composition containing the same |
| CN1632526A (en) * | 2004-12-27 | 2005-06-29 | 郴州钻石钨制品有限责任公司 | Rapid analysis and detection method for tin element in tungsten smelting |
| CN101543245A (en) * | 2008-03-24 | 2009-09-30 | 内蒙古伊利实业集团股份有限公司 | Neutral liquid high calcium milk and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 《化学分析计量》 20071231 王少明等 高纯硅溶胶成分标准物质稳定性研究 期刊第4-5页 1-2 第16卷, 第2期 * |
| 《食品工业科技》 20011231 成坚等 中性高钙液体奶的钙剂筛选及稳定性研究 期刊第27-28页 1-2 第22卷, 第1期 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103940783A (en) * | 2014-05-05 | 2014-07-23 | 光明乳业股份有限公司 | Method for predicting shelf-life stability of sterilized milk |
| CN111766353A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Method for rapidly judging stability of drinking yoghourt with long shelf life |
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| CN102128801B (en) | 2012-07-25 |
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Address after: 050800 Hebei city of Shijiazhuang province Zhengding County Kunpeng Road No. 1 Patentee after: Hebei brothers Ilong food Polytron Technologies Inc Address before: 050061 Xincheng building, No. 351 Youyi North Street, Hebei, Shijiazhuang Patentee before: Shijiazhuang Brothers Ilong Food Ingredients & Additives Co., Ltd. |