CAJ | 학술논문

该文分析杀菌温度、均质压力、乳化剂混合比对益生菌CLA 牛奶稳定性的影响，并对C L A酸奶稳定性转化处理进行优化。结果表明：当灭菌温度超过100℃、混合乳化剂比为1∶2∶1、均质压力大于40 M Pa时，所得乳液稳定性高。
해문분석살균온도、균질압력、유화제혼합비대익생균CLA 우내은정성적영향，병대C L A산내은정성전화처리진행우화。결과표명：당멸균온도초과100℃、혼합유화제비위1∶2∶1、균질압력대우40 M Pa시，소득유액은정성고。
The experiments were done to optimize the process stability of adding conjugated linoleic acid(CLA)into the liquid milk with the analysis of the influential factors of sterilization temperature ,hom-ogenization pressure ,mixed emulsifier ratio .The results showed that :the stability of the resulting emulsion is higher w hen the sterilization temperature exceeds 100 ℃ ,the mixing ratio of the emulsifier is 1∶2∶1 , and the homogenization pressure is greater than 40 M Pa .