液浸式冻结对巴氏杀菌奶冻藏过程中品质变化的影响  

Quality Change in ICF-treated Pasteurized Milk during Frozen Storage

作　　者：杨公明[1] 岳希举[1] 余铭[1] 崔静[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2013年第7期1565-1568,共4页Modern Food Science and Technology

基　　金：广州市科技计划项目(2010Z1-E121)

摘　　要：本研究以多元载冷剂为冷冻介质,在-40℃条件下处理巴氏杀菌奶并于-18℃下冻藏,观察其冻藏过程中品质的变化,并与传统的空气冻结方式(-40℃)进行对照。结果表明:液浸式冻结速率是相同介质温度下空气冻结速率的9倍,相同冻藏条件下(-18℃),液浸式冻结处理样与传统的空气冻结样相比,前者的感官指标、理化指标、营养指标及稳定性均优于后者,液浸式冻结处理样在冻藏3个月后,解冻与新鲜奶无异。综合各项指标说明液浸式冻结方式不仅冻结速度快,而且冻结品质佳。Immersion chilling and freezing（ICF） using a refrigerating fluid composed of salt sodium,ethanol and glycol propylene was employed for treatment of pasteurized milk at-40 ℃ and compared with traditional air freezing（-40 ℃）.Results indicated that the frozen rate of pasteurized milk by ICF exhibited 9 fold faster than that by air freezing.At the same freezing storage temperature of-18 ℃,ICF-treated pasteurized Milk had better sensory index,physicochemical index,nutrition index and stability than that with traditional air freezing treatment.After a 3-month storage,th ICF-treated samples showed similar quality to the new fresh milk.It was concluded that the pasteurized milk treated by ICF had a fast frozen speed and better quality than that treated by the air freezing method.

关 键 词：液浸式冻结 巴氏杀菌奶 冻藏 品质 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]