乳及其制品中风味物质的研究进展  

Research on flavor substances in milk and milk products

作　　者：韩清波 刘晶[2] 

机构地区：[1]石家庄三鹿集团股份有限公司,石家庄050071 [2]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《食品科技》2007年第3期1-3,共3页Food Science and Technology

摘　　要：乳尤其是发酵乳中的风味物质种类繁多,包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。由于加工过程中微生物和理化的原因,容易使乳制品产生不良风味。通过加入抗氧化剂等添加剂、加强杀菌措施、控制原料奶的品质和环境条件来控制风味的变化,提高其品质。Milk,especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose. Bad flavor in milk could produce because of microorganism and physiochemical reason. To improve the quality of milk product, the measures could be used to control the changes of flavor in milk, for example, to add additive, such as antioxidant; to strength sterilizing; to control the quality of material and circumstance condition.

关 键 词：风味物质 发酵乳 不良风味 氧化味 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]