Midwest Dairy Food Research Center, Food Science & Nutrition Department, University of Minnesota, St. Paul, MN 55108, USA.
J Dairy Sci. 2010 Feb;93(2):801-7. doi: 10.3168/jds.2009-2694.
The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)-processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% fat chocolate milk, and low-fat strawberry yogurt were manufactured. Each of the 3 replicates for all products contained a control (no vitamin D fortification), a treatment group with 100 IU vitamin D/serving (current level of vitamin D fortification), and a treatment group with 250 IU vitamin D/serving. A cold-water dispersible vitamin D(3) concentrate was used for all fortifications. The HTST-processed 2% fat milk was stored for 21 d, with vitamin D analysis done before processing and on d 0, 14, and 21. Sensory analysis was conducted on d 14. The UHT-processed 2% fat chocolate milk was stored for 60 d, with vitamin D analysis done before processing and on d 0, 40, and 60. Sensory analysis was conducted on d 40. Low-fat strawberry yogurt was stored for 42 d, with vitamin D analysis done before processing, and on d 0, 28, and 42. Sensory analysis was conducted on d 28. Vitamin D levels in the fortified products were found to be similar to the target levels of fortification (100 and 250 IU vitamin D per serving) for all products, indicating no loss of vitamin D during processing. Vitamin D was also found to be stable over the shelf life of each product. Increasing the fortification of vitamin D from 100 to 250 IU/serving did not result in a change in the sensory characteristics of HTST-processed 2% fat milk, UHT-processed 2% fat chocolate milk, or low-fat strawberry yogurt. These results indicate that it is feasible to increase vitamin D fortification from 100 to 250 IU per serving in these products.
本研究的目的是确定增加高温短时间（HTST）处理 2%脂肪牛奶、超高温处理 2%脂肪巧克力牛奶和低脂草莓酸奶中的维生素 D 强化量（250IU/份）对维生素 D 在加工和储存过程中的感官特性和稳定性的影响。制造了 3 份 HTST 巴氏消毒的 2%脂肪牛奶、UHT 巴氏消毒的 2%脂肪巧克力牛奶和低脂草莓酸奶的复制品。所有产品的 3 个复制品中都包含一个对照组（未进行维生素 D 强化）、一个添加 100IU 维生素 D/份（当前维生素 D 强化水平）的处理组和一个添加 250IU 维生素 D/份的处理组。所有强化剂均使用冷水分散性维生素 D3 浓缩物。HTST 处理的 2%脂肪牛奶储存 21 天，在加工前和第 0、14 和 21 天进行维生素 D 分析。第 14 天进行感官分析。UHT 处理的 2%脂肪巧克力牛奶储存 60 天，在加工前和第 0、40 和 60 天进行维生素 D 分析。第 40 天进行感官分析。低脂草莓酸奶储存 42 天，在加工前和第 0、28 和 42 天进行维生素 D 分析。第 28 天进行感官分析。结果表明，所有产品的强化维生素 D 水平均与强化目标水平（每份 100 和 250IU 维生素 D）相似，表明加工过程中没有维生素 D 损失。维生素 D 在每种产品的保质期内也保持稳定。将维生素 D 的强化量从 100 增加到 250IU/份不会导致 HTST 处理的 2%脂肪牛奶、UHT 处理的 2%脂肪巧克力牛奶或低脂草莓酸奶的感官特性发生变化。这些结果表明，在这些产品中，将维生素 D 强化量从 100 增加到 250IU/份是可行的。
