비타민 강화 방법에 따른 UHT 우유의 비타민 함량에 대한 연구

• 발행기관: 한국축산식품학회
• 저자명: 인영민 정인경 정석근 함준상
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제2호, 172~178쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.06.30

영문 초록

Vitamins are bio-active materials and essential elements in our body but some of them are very low in milk. Various vitamin-fortified milks are developed by the help of milk processing technology. However, heat treatments can affect vitamins contents in milk. Total loss of vitamins during the UHT(ultra high temperature) treatment was investigated. UHT treatment caused 60∼70% loss for vitamin C, and 30∼40% los for vit. D3 and vit. E which are well-known as heat stable materials. On the contrary, degradation of water-soluble vitamins is relatively very low in the capsule-coated state. The capsule could reduce the loss of vitamins by protecting vitamins from the degradation factors such as heat, oxygen, lights etc. The fortification method using capsule can be thought as a new way to reduce the loss of vitamins during milk processing. Further study about heat treatment time and temperature, and capsule coating and materials will be required to minimize the loss of vitamins in milk.