超高压杀菌技术对鲜驼乳品质的影响  

Effect of Ultra High Pressure Sterilization Technology on the Quality of Fresh Camel Milk

作　　者：赵越[1] 夏亚男 刘康玲 双全[1] 张凤梅[1] ZHAO Yue;XIA Yanan;LIU Kangling;SHUANG Quan;ZHANG Fengmei(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院

出　　处：《中国乳品工业》2020年第1期27-31,37,共6页China Dairy Industry

基　　金：国家自然科学基金地区科学基金项目(31460443);内蒙古自治区科技创新引导奖励资金项目(KCBJ2018011)

摘　　要：本文利用超高压技术,以处理压力、保压时间和样品温度为变量,以微生物、理化性质及感官特性为检测指标,进行单因素和正交试验,就超高压处理对鲜驼乳品质的影响进行探讨,优化出超高压杀菌鲜驼乳的最佳工艺参数。结果表明,不同压力的超高压处理对鲜驼乳具有显著的杀菌作用,且随着处理压力和时间的增加其杀菌效果得到提升,其中600 MPa的超高压处理杀菌效果最佳;当时间超过20 min后,微生物的致死率无明显变化;当样品温度为40℃时致死率最低,超高压杀菌处理的结果最差。超高压处理后表观粘度增加,感官特性得到改善。通过正交试验得出,超高压处理鲜驼乳的最优条件为处理压力600 MPa、保压时间20 min、样品温度55℃。In this paper, the factors of treatment pressure, dwell time and sample temperature were taken as the variables, microbial, physicochemical properties and sensory characteristics were used as the detection indexes. Single factor and orthogonal experiments were carried out to investigate the effect of ultra high pressure treatment on the quality of fresh camel milk and the optimal process parameters of ultra high pressure sterilization fresh camel milk were optimized. The results showed that the ultra-high pressure treatment with different pressures had significant bactericidal effect on fresh camel milk, and the bactericidal effect was improved with the increase of treatment pressure and time.The ultra-high pressure treatment of 600 MPa had the best bactericidal effect;when the time exceeded 20 min, the mortality rate of microorganisms did not change significantly;when the sample temperature was 40 ℃, the lethal rate was the lowest, and the result of ultra-high pressure sterilization treatment was the worst. The apparent viscosity increases after the ultrahigh pressure treatment, and the sensory properties are improved. According to the orthogonal test, the optimal conditions for the treatment of fresh camel milk by ultra-high pressure are treatment pressure 600 MPa, dwell time 20 min, and sample temperature 55 ℃.

关 键 词：鲜驼乳 超高压 色泽 黏度 滋味 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]