热处理对水牛乳稳定特性的影响  

Effect of Heat Treatment on Stability Characteristics of Buffalo Milk

作　　者：瓦云超 赵海晴 李仁芳 刘演景 伍云 谢秉锵 蒋欣荣[1] 瞿恒贤 王琴[3] 张奇波 于凡 任远庆 顾瑞霞[1] 

机构地区：[1]扬州大学食品科学与工程学院江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127 [2]皇氏集团股份有限公司,广西南宁530000 [3]新疆克拉玛依农牧科学技术研究所,新疆克拉玛依834000

出　　处：《乳业科学与技术》2016年第3期25-28,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：江苏高校优势学科建设工程项目;"十二五"国家科技支撑计划项目(2013BAD18B12);江苏省科技支撑计划项目(BN2014080);江苏省高校自然科学研究重大项目(12KJA550003)

摘　　要：为比较不同热处理条件对水牛乳稳定性的影响,实验采用不同条件热处理后的pH缓冲容量、总溶解固体(total dissolved solids,TDS)、蛋白沉淀量及表观黏度等指标研究杂交高代水牛乳样品。结果表明:与未经处理的水牛乳样品相比,水牛乳经不同条件热处理后,其pH缓冲容量、TDS、蛋白沉淀量及表观黏度皆发生显著变化。其中水牛乳分别在经121℃/15 min和95℃/5 min处理后,其pH缓冲容量、TDS、蛋白沉淀量及表观黏度分别达到最大值和最小值。因此,认为在本实验研究范围内,水牛乳经121℃/15 min及95℃/5 min处理后,对其稳定性影响最大。The objective of this study was to explore and compare the effect of different heat treatments on the stability of buffalo milk. For this purpose, milk samples were subjected to different heat treatments for the comparative determination of pH buffer capacity, total dissolved solids （TDS） content, the amount of protein precipitation and apparent viscosity. The results showed that the pH buffering capacity, TDS, protein precipitation and apparent viscosity of buffalo milk were significantly changed after heat treatments. After treatment at 121℃ for 15 min, the pH buffering capacity, TDS, protein precipitation and apparent viscosity reached their maximum levels, while pH buffering capacity and TDS were minimized after treatment at 95℃ for 5 min. Therefore, it was concluded that the stability of buffalo milk was most affected by treatments at 121 ℃ for 15 min and at 95℃ for 5 min in the experimental range investigated.

关 键 词：水牛乳 热处理 稳定特性 pH缓冲容量 总溶解固体 蛋白沉淀量 表观黏度 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]