高钙奶苦味原因分析  

Analysis on the reason of bitterness of milk with high calcium content

作　　者：王传宝 张艳凌 陆剑锋 姜绍通 林琳 WANG Chuan-bao;ZHANG Yan-ling;LU Jian-feng;JIANG Shao-tong;LIN Lin(Anhui Dobest Food Industry Limited Company,Quanjiao 239500;School of Food and Biological Engineering Key Laboratory for Agriculture Products Processing of Anhui Province,Hefei University of Technology,Hefei 230009)

机构地区：[1]安徽杜贝斯特食品工业有限公司,全椒239500 [2]合肥工业大学食品与生物工程学院安徽省农产品精深加工重点实验室,合肥230009

出　　处：《中国食品添加剂》2020年第4期56-61,共6页China Food Additives

摘　　要：通过有苦味的高钙奶样品中的细菌总数、蛋白质水解度、寡肽含量、游离氨基酸含量、蛋白酶活性等指标的测定,对高钙奶在保质期末出现苦味的原因进行分析。结果表明苦味高钙奶和无苦味牛奶样品中的细菌总数无显著差异(p≥0.05),苦味高钙奶中的寡肽、游离氨基酸含量,特别是苦味氨基酸含量显著高于无苦味牛奶样品(p<0.05),苦味牛奶样品中的蛋白酶活性显著高于无苦味牛奶样品(p<0.05),同时高钙奶中添加的碳酸钙和稳定剂中的蛋白酶也有较高活性。高钙奶苦味主要是由于牛奶中的内源或外源性蛋白酶水解酪蛋白,生成苦味的游离氨基酸、寡肽等造成的,针对这一原因,可通过提高原料乳和添加剂的卫生质量、控制生产加工过程中的卫生、调整和改进杀菌工艺等方法,以避免高钙奶的苦味问题。The total bacterial count,degree of hydrolysis,content of oligopeptides,content of free amino acids,and activity of protease in high calcium content milk with bitterness were determined,and the causes of bitterness were analyzed.The results showed that there was no significant difference in total bacterial count between the milk with and without bitterness(p≥0.05).The contents of oligopeptides and free amino acids,especially the amino acids with bitterness,in milk with bitterness were significantly higher than that in milk without bitterness(p<0.05).The activity of protease in milk with bitterness was significantly higher than that in milk without bitterness(p<0.05).In addition,the activity of protease in the calcium carbonate and stabilizer added in the high calcium content milk was high as well.The bitter flavor of high calcium content milk was mainly due to the hydrolysis of casein by endogenous or exogenous protease in milk,which produced the free amino acids and oligopeptides with bitterness.In order to avoid the bitter flavor of high calcium content milk,the methods of improving the hygienic quality of raw milk and additives,controlling the hygiene in the process of production,adjusting and improving the sterilization process were suggested.

关 键 词：高钙奶 寡肽 游离氨基酸 蛋白酶 添加剂 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]