UHT牛奶蛋白凝块产生原因及控制措施的研究  

Study on causes and control measures of protein clot of UHT milk

作　　者：康小红[1] 孙国庆 付治军[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：《食品工业科技》2008年第5期165-167,共3页Science and Technology of Food Industry

摘　　要：采用酶活性检测技术，系统地研究了储存5、6、7、8个月的UHT牛奶蛋白酶活性变化和中温加热方式对UHT奶耐热酶的灭活效果。结果表明，随着产品储存期的延长，产品中蛋白酶的活性越强；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15-25min的条件下，耐热性蛋白酶的灭活率达到最高，为46．67％。The protease activity of UHT milk which were stored 5,6,7,8month and the mid -temperature heat - treatment inactivate rate of heat resistant enzymes in UHT milk by inferring enzyme active method were studied systematically. The results showed that the protease activity increased with the extension of storage products. Middle heating temperature could be inactivated the heat resistant enzymes. When the heating temperature was from 50-60℃ and the optimum time was from 15 -25min, the inactivate rate of heat resistant protease was 46.67 %.

关 键 词：UHT牛乳 蛋白凝块 中温 控制 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]