China Dairy ›› 2025, Vol. 0 ›› Issue (9): 151-156.doi: 10.12377/1671-4393.25.09.22

• DAIRY INDUSTRY • Previous Articles    

Study on the Influence of Starch Content on the Detection of Sucrose and Total Sugar in Health Food Flavored Fermented Milk

LIU Chao, XU Yingqiu, LIU Jie, PENG Xiang, LIN Limin, LI Lifen*   

  1. Mengniu Dairy Products（Tianjin）Co.,Ltd.,Tianjin 301739
  • Online:2025-09-25 Published:2025-10-09

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Abstract: [Objective]To explore the influence of starch content in health food flavored fermented milk on the detection of sucrose and total sugar.[Method]As conventional physicochemical indicators and national risk random inspection items for health food flavored fermented milk,the detection results of sucrose and total sugar may vary with different pretreatment methods. In this study,sample pretreatment was carried out on health food flavored fermented milk with the same formula,and the pretreatment time of starch-containing and starch-free samples was compared and analyzed. [Result]The pretreatment time of starch-containing samples was 117 minutes longer than that of starch-free samples.[Conclusion]The experimental data can provide a theoretical basis and practical guidance for the optimized production of health food flavored fermented milk.

Key words: health food, flavored fermented milk, starch, sucrose, total sugar

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