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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., authors=LIU Chao, XU Yingqiu, LIU Jie, PENG Xiang, LIN Limin, LI Lifen^*, authorsList=LIU Chao, XU Yingqiu, LIU Jie, PENG Xiang, LIN Limin, LI Lifen, authorCompany=Mengniu Dairy Products（Tianjin）Co.,Ltd.,Tianjin 301739, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1319995160436523533, articleId=1319995158645555724, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=淀粉含量对保健食品风味发酵乳中蔗糖及总糖检测的影响研究, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[目的]探讨保健食品风味发酵乳中淀粉含量对蔗糖及总糖检测的影响。[方法]蔗糖及总糖是保健食品风味发酵乳的常规理化指标,也是国家风险抽检项目,不同前处理方法可能导致检测结果存在差异。本研究以同一配方的保健食品风味发酵乳为研究对象,进行样品前处理制备,对比分析含淀粉与无淀粉样品的前处理时间。[结果]含淀粉样品的前处理时间相较于无淀粉样品延长了117 min。[结论]本试验数据可为保健食品风味发酵乳的优化生产提供理论依据和实践指导。, authors=刘超, 许英秋, 刘杰, 彭翔, 林立民, 李利芬^*, authorsList=刘超, 许英秋, 刘杰, 彭翔, 林立民, 李利芬, authorCompany=蒙牛乳制品（天津）有限责任公司,天津 301739, correspAuthors=^*李利芬（1989-）,女,天津人,本科,工程师,研究方向为食品安全与风险。, authorNote=刘 超（1985-）,女,天津人,本科,工程师,研究方向为食品安全与风险、乳品检验分析、乳品质量控制;许英秋（1999-）,女,内蒙古赤峰人,本科,助理工程师,研究方向为乳品检验分析、乳品质量控制;刘 杰（1985-）,女,天津人,本科,工程师,研究方向为食品安全分析、乳品检验分析;彭 翔（1984-）,女,四川宜宾人,本科,工程师,研究方向为乳品检验分析、乳品质量控制;林立民（1981-）,男,内蒙古呼和浩特人,硕士,高级工程师,研究方向为食品安全与风险、乳品检验分析、乳品质量控制。, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, 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