添加乳铁蛋白对延长巴氏奶贮存时间的影响研究  

Study on Effect of Lactoferrin on Extending Shelf-life of Pasteurized Milk

作　　者：胡志和[1] 冯永强[2] 庞广昌[1] 陈庆森[1] 张东送[1] 缪璐[1] 

机构地区：[1]天津商学院食品科学与工程系,天津300134 [2]天津海河乳业有限公司,天津300134

出　　处：《食品科学》2004年第10期41-45,共5页Food Science

基　　金：天津市重大科技攻关项目(033121011)

摘　　要：本文对添加乳铁蛋白延长巴氏奶贮存时间进行了研究。乳铁蛋白是从牛初乳中分离出来的一种功能性成分,具有广谱抗菌、抗病毒感染作用,同时还能促进人体对铁的吸收。因此,将乳铁蛋白添加到巴氏奶中,不仅可以增强其抗菌能力,延长保质期,同时还能够提高产品的营养价值。在不同温度下(恒温37℃、常温23℃、冷藏4℃),在巴氏奶中添加不同浓度(0.025、0.05、0.1mg/ml)的乳铁蛋白,通过对巴氏奶添加乳铁蛋白和不添加乳铁蛋白在不同温度贮存时微生物的变化的比较,观察其微生物生长变化情况;结果表明,添加乳铁蛋白具有延长巴氏消毒奶保藏期的作用。It was studied in this paper that pasteurized milk's shelf-life can be extended by adding lactoferrin. As a kind offunctional ingredient that separated out from the cow colostrums, lactoferrin has the anti-virus and virussafe infection in wide,and can promote the human body at the same time to the ferrous absorption. Therefore, added lactoferrin to pasteurized milk,the milk not only anti-virus ability was strengthen, and the quality period was prolonged, but also the nutritional value wasincreased. Under the different temperature, the different concentration (0.025mg/ml, 0.05mg/ml, 0.1mg/ml) lactoferrin was addedto pasteurized milk. Comparied the difference from microbial growth variety between added lactoferrin to pasteurized milk anddid not added to, the conclusion can be drawed: it can extend pasteurized milk's shelf-life that lactoferrin was added topasteurized milk.

关 键 词：乳铁蛋白 巴氏奶 贮藏期 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]