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投稿时间：2019-01-04
投稿时间：2019-01-04
中文摘要: 采用不同条件（压力、时间、样品温度）的超高压方式对鲜驼乳进行处理，并对超高压处理前后鲜驼乳的微生物、酸度、色泽以及滋味进行测定及分析。结果表明，超高压处理对鲜驼乳有着明显的杀菌效果，随着处理压力的增大，鲜驼乳中的菌落总数逐渐减少，其中600 MPa/5 min 的超高压处理杀菌效果最好；经超高压处理后鲜驼乳的酸度降低，除了样品温度为20 ℃和60 ℃的处理外，其余各处理均使酸度显著降低（P<0.05）；随着处理压力的升高、保压时间的延长及样品温度的升高，驼乳的色泽整体无明显变化；超高压处理后鲜驼乳的酸味、苦味和涩味显著降低（P<0.05），而咸味和鲜味显著上升（P<0.05），且基本味间存在一定的相关性。
Abstract:Fresh camel milk was treated by ultra high pressure method with different conditions（pressure，time and sample temperature）.The microbial，acidity，color and taste of fresh camel milk before and after ultra high pressure treatments were measured and analyzed.The results showed that the ultra high pressure treatment had obvious bactericidal effect on fresh camel milk.With the increase of treatment pressure，the total plate count in fresh camel milk gradually decreased，and the ultra high pressure treatment of 600 MPa/5 min had the best bactericidal effect；after ultra high pressure treatments，the acidity of fresh camel milk decreased，except for the sample temperature of 20 ℃and 60 ℃ treatments，the other treatments significantly reduced the acidity（P<0.05）；with the increase of treatment pressure，holding time and sample temperature，the color of camel milk did not change significantly；after the ultra high pressure treatments，the sourness，bitterness and astringency of fresh camel milk were significantly decreased （P<0.05），while the saltiness and umami increased significantly（P<0.05），and there was a certain correlation between the basic tastes.
keywords: fresh camel milk ultra high pressure quality taste color
文章编号：202005026 中图分类号： 文献标志码：
基金项目:国家自然科学基金地区科学基金项目（31460443）；内蒙古自治区科技创新引导奖励资金项目（KCBJ2018011）
| Author Name | Affiliation |
| LIU Kang-ling，WU Nan，WANG Yu-rong，SHE Mi-na，SHUANG Quan | College of Food Science and Engineering，Inner Mongolia Agricultural University，Hohhot 010018，Inner Mongolia，China |
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