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食品研究与开发:2020,41(5):7-13
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UHT乳贮藏期间理化特性和感官品质的变化
(1.哈尔滨工业大学化工与化学学院,黑龙江哈尔滨150001;2.新控国际健康管理有限公司,四川成都610044;3.新希望乳业股份有限公司,四川成都610000;4.乳品营养与功能四川省重点实验室,四川成都610000)
Changes in Physicochemical Properties and Sensory Quality of UHT Milk during Storage
(1.School of Chemistry and Chemical Engineering,Harbin Institute of Technology,Harbin 150001,Heilongjiang,China;2.New Control International Health Management Co.,Ltd.,Chengdu 610044,Sichuan,China;3.New Hope Dairy Co.,Ltd.,Chengdu 610000,Sichuan,China;4.Dairy Nutrition and Function,Key Laboratory of Sichuan Province,Chengdu 610000,Sichuan,China)
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投稿时间:2019-10-15    
中文摘要: 为探讨超高温瞬时杀菌(ultra-high temperature instantaneous sterilization,UHT)乳的营养价值随贮藏时间的变化,对不同贮藏期UHT 乳的理化特性和感官品质进行监测。在6 个月的贮藏期内,UHT 乳中脂肪、蛋白质、乳糖以及固形物的总量并无明显变化,维生素C 和泛酸的含量均损失了约25%,游离氨基酸和钙离子分别增加了5.35%和6.73%。不同贮藏期UHT 乳的黏度变化不显著(P>0.05),但粒径大小强烈依赖于贮藏时间,乳脂肪球和酪蛋白胶束的尺寸在贮藏初期分别增加了约38 nm 和14 nm,然后分别稳定在约173 nm 和612 nm。贮藏1 个月的UHT 乳样品在风味和口感方面整体表现较好,贮藏6 个月后,UHT 乳的感官品质大幅下降,出现了许多不良风味。
Abstract:In order to investigate the effect of storage time on the nutritional quality of ultra-high temperature instantaneous sterilization (UHT)milk,the physicochemical properties and sensory quality of UHT milk in different storage periods were monitored.The total amount of lipid,protein,lactose,and solids in UHT milk did not change significantly during the 6-month storage;both vitamin C (VC)and pantothenic acid lost about 25%,and the content of free amino acids and calcium ion increased by 5.35%and 6.73%,respectively.The viscosity of UHT milk did not change significantly (P >0.05)with the storage period,but its particle size strongly depended on the storage time.The size of the milk fat globules and casein micelles increased by about 38 nm and 14 nm at the beginning of storage,and then stabilized at about 612 nm and 173 nm,respectively.The UHT milk samples stored for one month performed better overall in terms of flavor and mouthfeel,while UHT milk stored for six months had many unpleasant flavors and its sensory quality was greatly reduced.
文章编号:202005002     中图分类号:    文献标志码:
基金项目:十三五国家重点研发计划(2017YFC1601901);四川省科技计划项目(18SYXHZ0092)
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