超高温灭菌牛乳残留耐热酶的中温灭活研究  

STUDY ON INACTIVATION OF RESIDUAL HEAT RESISTANT ENZYMES IN UHT MILK

作　　者：孙国庆 付治军[1] 康小红[1] 胡新宇[1] 刘卫星[1] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司研发中心,内蒙古呼和浩特011500

出　　处：《食品研究与开发》2007年第12期70-73,共4页Food Research and Development

摘　　要：为了降低超高温灭菌牛乳残留耐热酶的活性,系统地研究了中温加热方式对超高温灭菌牛乳残留耐热酶的灭活效果。结果表明,中温加热条件能灭残留耐热酶的活性,在中温加热温度50℃～60℃和加热时间15min～25min条件下,耐热性脂肪酶和蛋白酶的灭活率均能达到最高,分别为43.74%和46.67%。In order to reduce the UHT milk residual heat resistant enzymes activeness, we investigated the mid-temperature heat-treatment inactivate rate of heat resistant enzymes in UHT milk by inferring enzyme active method, systematically. The results showed that, middle heating temperature can be inactivated the heat resistant enzymes. When the heating temperature is from 50 ℃-60 ℃ and the optimum time is from 15 min-25 min, the inactivate rate of heat resistant lipase and heat resistant protease are 43.74 % and 46.67 %.

关 键 词：超高温灭菌牛乳 耐热酶 中温 灭活 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]