不同杀菌方式对牛乳中热敏性成分的影响研究  

Research of Heat Sensitive Composition in Milk with Different Mode of Sterilization

作　　者：闫宁环[1] 陈伟[2] 吴秋波[1] 史玉东[2] 陈云[2] 季国志[2] 

机构地区：[1]内蒙古化工职业学院,内蒙古呼和浩特011503 [2]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《食品研究与开发》2016年第9期137-140,共4页Food Research and Development

摘　　要：分别采用管式杀菌、微滤膜杀菌及微滤膜杀菌与巴氏杀菌相结合3种杀菌方式处理牛乳,对其热敏性成分的变化进行研究。测定结果表明:从杀菌效果考虑,向牛乳中加入乳清蛋白和维生素(包括水溶性维生素和脂溶性维生素),3种杀菌方式均能达到较高的杀菌率微滤膜+巴氏杀菌结合的处理方式的杀菌率低于微滤膜除菌及管式杀菌。从营养物质的损失率考虑,管式杀菌处理对乳清蛋白的损失率与其它两种方式相比,影响显著,且营养物质的损失率随着管式杀菌温度的升高而增大。相对于乳清蛋白中的乳铁蛋白和IgG成分,3种杀菌方式对α-乳白蛋白、β-乳球蛋白的损失率影响较小。向牛乳添加的4种类型的水溶性维生素相比,3种杀菌方式对维生素B1的损失率影响最小。但高温(142℃)处理的管式杀菌方式对4种水溶性维生素的损失率影响均显著。3种杀菌方式对脂溶性维生素的损失率的影响高于对水溶性维生素的影响,尤其对维生素E的损失率的影响较显著。The heat sensitive composition in milk with the different process mode of UHT sterilization, Micro-filtration membrane sterilization, Pasteurization with Microfiltration membrane sterilization were researched. With different treatment modes of methods of sterilization could able to achieve high sterilizing rate. UHT steril-ization had obvious affect to sterilizing rate of lactoferrin, and the affect change higher when temperature of UHT was higher. Compared with lactoferrin and IgG in Lactalbumin, all of three modes of sterilization had no signifi-cant effect toα-lactalbumin andβ-lactoglobulin. With the addition of water soluble vitamin, the sterilization nbsp;rate of three modes of sterilization to vitamin B1 was less than other vitamin , but high temperature of UHT （142 ℃）had obvious affect to sterilizing rate of water soluble vitamin. Consider to fat soluble vitamin, three modes of sterilization had obvious affection, especially vitamin E.

关 键 词：牛乳 微滤膜杀菌 巴氏杀菌 管式杀菌 热敏性成分 乳清蛋白 维生素 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]