均质对香蕉牛奶脂肪上浮的影响  

Effect of Homogeneous on Fat Floating for Banana Milk

作　　者：丁勇宝 石玉琴[2] 葛克山[2] 冷小京[2] 

机构地区：[1]蒙牛塞北乳业有限公司,张家口076576 [2]中国农业大学食品科学与营养工程学院食品质量与安全北京实验室,北京100083

出　　处：《中国奶牛》2014年第2期22-24,共3页China Dairy Cattle

基　　金：十二五"国家科技支撑计划"项目"南方大城市奶牛健康养殖生产技术集成及产业化示范"(2012BAD12B08);奶牛产业技术体系北京市创新团队

摘　　要：由于香蕉浆改变了牛奶的稳定性,导致香蕉牛奶容易发生脂肪上浮。本文分析了不同均质压力与温度对香蕉牛奶脂肪上浮情况的影响,并确定了香蕉牛奶生产流程的均质条件。本试验采用的均质总压力为15MPa、16MPa和17MPa,二级压力为3MPa、3.5MPa、4MPa,均质温度为55℃、60℃、65℃、70℃、75℃、80℃、85℃,并对保质期内1个月、3个月、5个月的香蕉牛奶上层脂肪含量进行检测。结果表明均质温度设置为70℃,均质总压力设置为17MPa,二级压力设置为3.5MPa,脂肪上浮情况可以得到明显的抑制。Banana milk is prone to fat floating due to the bananapulp changed the stability of milk. The article focuses on the effect of homogenization pressure and temperature on fat lfoating, and identify the best homogeneous conditions in banana milk’s production process. The experiment set homogeneous total pressure at 15, 16 and 17MPa, the two stage pressure is set at 3, 3.5, 4MPa, homogeneous temperature is set at 55℃, 60℃, 65℃, 70℃, 75℃, 80℃, 85℃, and test the upper fat content of the banana milk at one, three and ifve months in the shelf-life period.The result shows that when the homogeneous temperature is set at 70℃, homogeneous total pressure at 17MPa, the second stage pressure at 3.5MPa, fat lfoating can be obviously inhibited.

关 键 词：香蕉牛奶 脂肪上浮 均质 控制 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]