热处理引起牛乳风味变化的研究进展  

Research progress in dairy products prepared from preheated treatments change in the flavor

作　　者：李延华[1] 张兰威[1] 王伟军[1] 张莉丽[1] 

机构地区：[1]哈尔滨工业大学食品学院,黑龙江哈尔滨150090

出　　处：《食品工业科技》2012年第6期414-416,420,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划重大项目(2006BAD04A09)

摘　　要：热处理是各种乳制品生产过程中不可或缺的工艺步骤,热处理过程中乳体系的风味组成会发生变化。近年来,不同乳制品的风味日益引起国内外学者和消费者的关注。本文介绍了新鲜牛乳中风味物质的基本特性、风味物质的形成途径及乳中异味的来源;探讨了热处理过程中主要风味前体发生的变化;阐述了加热、浓缩、干燥等热处理对乳制品中风味组成的影响及其对储藏过程中风味变化的作用,为乳制品加工中热处理的潜在影响提供理论参考。Preheat treatment is indispensable processing step in the production of dairy products.The flavor of these products could be influenced by heat treatments.Flavor properties of dairy products were highly associated with the researcher and consumer acceptability.The flavor characteristics of fresh milk were introduced, as well as the resources of aroma and off-flavor in milk.Effects of preheat treatments on the flavor precursors of milk metrix were analyzed.As well as the process of concentration, drying and storage, changes in flavor of dairy products influenced by heat treatments were elaborated.It would be meaningful to exploit the potential impact of preheat intensity on the qualities of dairy products.

关 键 词：牛乳 热处理 风味前体 风味化合物 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]