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Method for quickly judging stability of high-calcium milk

A judging method and stability technology, applied in the direction of color/spectral characteristic measurement, test sample preparation, etc., can solve the problems of long product development cycle and low R&D efficiency, and achieve the effect of improving R&D efficiency and shortening the development cycle

Active Publication Date: 2012-07-25
HEBEI BROS ILONG FOOD TECH LLC
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Problems solved by technology

Usually, the shelf life of high-calcium milk is 6 months, and high-calcium milk products often have obvious precipitation after about 4 months. The development of high-calcium milk products requires a long observation period to determine whether their stability is good or bad. This makes the manufacturer's product development cycle too long, and the research and development efficiency is low.

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  • Method for quickly judging stability of high-calcium milk
  • Method for quickly judging stability of high-calcium milk
  • Method for quickly judging stability of high-calcium milk

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Embodiment 1

[0015] Example 1: The stability of high-calcium milk with three different formulas of A, B, and C is relatively quickly determined, and 15 samples are taken from each of the high-calcium milk with three different formulas. Among them, 5 samples of high-calcium milk of each formula The samples were placed in a 37°C incubator for 5 days, 5 samples were placed in a 50°C incubator for 5 days, and 5 samples were placed in a 4°C incubator for 7 days; all samples were observed to have no water precipitation, Oil slick, precipitation, gel phenomenon; then take four-fifths of the upper layer of each sample in a 37°C incubator and a 50°C incubator and shake well, then shake the lower one-fifth well, and measure them by flame atomic absorption method Calcium content of each layer, calculate the ratio of the calcium content of the upper layer of each sample to the calcium content of the lower layer in the following table:

[0016]

[0017] According to the above table, it can be judged...

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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, standingfor 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 [0001] The invention relates to a dairy product detection method, in particular to a method for quickly comparing and judging the stability of high-calcium milk, and belongs to the technical field of dairy products. Background technique [0002] Calcium is one of the important minerals in the human body and participates in the whole life process. Generally speaking, calcium accounts for 1.5%-2% of the body weight, 99% of which exists in bones and teeth, and the rest is distributed in blood and soft tissue cells. Studies have shown that the human body loses 30-50 mg of calcium per day from the age of 20, which results in the loss of total bone calcium at a rate of 1% per year. A variety of diseases can occur when the human body is deficient in calcium. Calcium can prevent osteoporosis and rickets, and can also prevent high blood pressure and tumors. Calcium deficiency is more common in Chinese people due to dietary habits and other factors. According to rel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N1/28
Inventor 康云峰杨晓光孙萍萍
Owner HEBEI BROS ILONG FOOD TECH LLC
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