高水解率低乳糖奶的褐变抑制研究  

Study on browning inhibition technology for low-lactose milk with high hydrolysis rate

作　　者：伍桃英[1,2] 程云辉[1] 曾知音[1] 欧阳林[3] 赵良忠[2] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114 [2]邵阳学院生物与化学工程系,湖南邵阳422000 [3]邵阳医学高等专科学校附属医院,湖南邵阳422000

出　　处：《食品与机械》2014年第5期50-53,71,共5页Food and Machinery

基　　金：湖南省科技攻关项目(编号:2009NK3090)

摘　　要：针对低乳糖奶的褐变,以美拉德反应的主要中间产物5-羟甲基糠醛(5-HMF)为考察指标,采用紫外分光光度法测定其含量,研究6种褐变抑制剂对低乳糖奶褐变的抑制效果,分析褐变抑制剂对牛乳pH和乳糖水解率的影响,并对其进行正交优化。结果表明:Na2SO3、柠檬酸、NaHSO3、EDTA-2Na对低乳糖奶中5-HMF的抑制效率依次递减,褐变抑制剂在乳糖水解结束前20min加入,对牛乳体系的pH和乳糖水解率的影响较小;优化的复配褐变剂为0.20%Na2SO3+0.025%柠檬酸+0.05%NaHSO3+0.075%EDTA-2Na,结合10min/100℃的杀菌条件,对低乳糖奶的褐变抑制率将近40%,这说明复配褐变抑制剂对低乳糖奶中的5-HMF具有明显的抑制效果,可为工业生产应用提供试验依据。Taking the main intermediate 5-hydroxymethylfurfural from Maillard reaction as index for the low lactose milk browning, which was detected by UV spectrophotometry, six kinds of browning inhibitors was screened, and the influence was analyzed to pH and lactose hydrolysis rate of milk and carried on the orthogonal optimi- zation. The results showed that four kinds of browning inhibitors such as Na2SO3, Citric acid, NaHSO3, EDTA-2Na, presented rela- tively well inhibition effect for 5 hydroxymethylfurfural and the effect declined in turn. The browning inhibitors were added to the low lactose milk 20 rain before the end of the lactose hydrolysis, as they had little effect for pH and lactose hydrolysis rate of milk system. The combination of browning inhibitors optimized by the or thogonal was 0.20% Na2SOs ＋ 0. 025% Citric acid ＋ 0.05% Nail- SOs-t- 0. 075% EDTA-2Na, cooperating with sterilization conditions of 100 ℃ and 10 min, its browning inhibition rate nearly 40%. It shows the distribution of browning inhibitors has obvious effect to 5-hydroxymethylfurfural in low lactose milk, and can provide the theoretical guidance for application in industrial production.

关 键 词：低乳糖奶 褐变抑制 5-羟甲基糠醛 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]