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当前位置: 首页 > 文章 > 不同贮藏温度对巴氏杀菌乳贮藏期间品质变化的影响 沈阳农业大学学报 2019 (3) 351-357
Position: Home > Articles > 不同贮藏温度对巴氏杀菌乳贮藏期间品质变化的影响 Journal of Shenyang Agricultural University 2019 (3) 351-357

不同贮藏温度对巴氏杀菌乳贮藏期间品质变化的影响

作  者：
刘显琦;丁瑞雪;毛晋春;王一然;洛雪;史海粟;李堂正;武俊瑞
单  位：
沈阳农业大学食品学院
关键词：
巴氏杀菌乳;品质;理化性质
摘  要：
巴氏杀菌乳最大限度地保留了原料乳中固有的营养成分及风味,但残留的部分耐热菌和耐热酶,使其保质期缩短,从而一定程度地限制了巴氏杀菌乳的运输与销售.已有研究表明,贮藏温度和贮藏时间对巴氏杀菌乳的营养品质影响较大,但针对不同贮藏温度和贮藏时间对巴氏杀菌乳品质变化的具体影响还没有明确的研究.为深入研究不同贮藏温度和时间对巴氏杀菌乳营养品质的影响,选取大型乳品企业当天生产的巴氏杀菌乳,将其分别贮藏在0,4,10,15,25,37℃的条件下,通过测定色差、酒精阳性乳、密度、电导率及乳密度等理化指标,结合脂肪、非脂乳固体(SNF)和蛋白质对其营养成分进行分析,综合评定贮藏温度对巴氏杀菌乳营养品质的影响.结果表明:随着贮藏时间的延长,巴氏杀菌乳的脂肪、蛋白质、非脂乳固体含量和L*明亮值降低;a*,b*,乳密度和电导率值升高.随着贮藏温度的升高,L*明亮值、脂肪含量先升高后降低;a*,b*,乳密度和电导率呈上升趋势;蛋白质、非脂乳固体含量呈降低趋势.当牛乳贮藏到第3天时各指标有显著变化,所以变化节点为3d.综上所述,0℃贮藏12d,4℃下贮藏9d,10℃下贮藏6d是巴氏杀菌乳其营养成分和理化性质显著变化的关键点,达到品质变化的临界点,不推荐在15,25,37℃下贮藏.
作  者：
LIU Xian-qi;DING Rui-xue;MAO Jin-chun;WANG Yi-ran;LUO Xue;SHI Hai-su;LI Tang-zheng;WU Jun-rui;College of Food Science, Shenyang Agricultural University;College of Life Science, Heilongjiang University;
单  位：
LIU Xian-qi%DING Rui-xue%MAO Jin-chun%WANG Yi-ran%LUO Xue%SHI Hai-su%LI Tang-zheng%WU Jun-rui%College of Food Science, Shenyang Agricultural University%College of Life Science, Heilongjiang University
关键词：
pasteurized milk;;quality;;physicochemical
摘  要：
Pasteurized milk retains the nutrients and flavor inherent in raw milk to the utmost extent, but some of the residual heat-resistant bacteria and heat-resistant enzymes shorten the shelf life, which limits the transportation and sales of pasteurized milk to a certain extent. Studies have shown that storage temperature and storage time have a great influence on the nutritional quality of pasteurized milk, but the specific effects of different storage temperature and storage time on the quality change of pasteurized milk have not been clearly studied. In order to study the effects of different storage temperatures and time on the nutritional quality of pasteurized milk, this study selected the pasteurized milk produced by large dairy companies on the same day and stored them at 0, 4, 10, 15, 25, 37℃. Under the conditions, by measuring the physical and chemical indicators such as color difference, alcohol positive milk, density, conductivity and milk density, combined with fat, non-fat milk solids(SNF) and protein to analyze its nutrients, comprehensive assessment of storage temperature and time on Pap The effect of bactericidal milk nutritional quality. The results showed that with the prolongation of storage time, the fat, protein, non-fat milk solid content and L* bright value of pasteurized milk decreased; a*, b*, milk density and conductivity value increased. With the increase of storage temperature, L* bright value and fat content increased first and then decreased; a*, b*, milk density and conductivity showed an upward trend; protein and non-fat milk solid content showed a decreasing trend. When the milk was stored until the third day, the indicators changed significantly, so the change node was 3 d. In summary, storage at 12℃ for 12 days, storage at4℃ for 9 days, storage at 10℃ for 6 days is the key point for the significant change of nutrient composition and physical and chemical properties of pasteurized milk, reaching the critical point of quality change,storage at 15, 25, 37℃ is not recommended.

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