原料乳离心除菌对UHT乳品质的改善作用  

Improvement of UHT Milk Quality by Bactofugation of Raw Milk

作　　者：孙玥 吴华星 段雪梅 李琳 赵广生 马莺 李启明 SUN Yue;WU Huaxing;DUAN Xuemei;LI Lin;ZHAO Guangsheng;MA Ying;LI Qiming(School of Chemistry and Chemical Engineering,Harbin Institute of Technology,Harbin 150090,China;New Hope Dairy Co.Ltd.,Chengdu 610063,China;Dairy Nutrition and Function,Key Laboratory of Sichuan Province,Chengdu 610000,China;Hangzhou New Hope Shuangfeng Dairy Ltd.,Hangzhou 310000,China)

机构地区：[1]哈尔滨工业大学化工与化学学院,哈尔滨150090 [2]新希望乳业股份有限公司,成都610063 [3]乳品营养与功能四川省重点实验室,成都610000 [4]杭州新希望双峰乳业有限公司,杭州310000

出　　处：《中国乳品工业》2021年第4期13-18,共6页China Dairy Industry

基　　金：四川省重点研发计划(2019YFN0119)。

摘　　要：离心除菌可以改善原料乳的质量,本文研究了常规UHT(N-UHT)乳和离心除菌UHT乳(C-UHT)在贮藏过程中理化性质、蛋白分布变化。结果表明:UHT乳贮藏期颜色变深、粒度增加、Zeta电位绝对值降低、黏度增加、酸度增加和纤溶蛋白酶活性增加,乳胶体稳定性降低;离心除菌UHT乳(C-UHT)的物理化学稳定性优于普通UHT乳(N-UHT)。贮藏过程中酪蛋白(CN)含量变化不显著,乳清蛋白含量(WN)逐渐降低,非蛋白氮(NPN)含量逐渐增加;贮藏6个月后,N-UHT和C-UHT的NPN分别从4.2%增加到8.7%和7.9%;C-UHT的蛋白降解程度低于N-UHT。Bactofugation can significantly improve the quality of raw milk.The paper focuses on the changes of physical and chemical properties and protein distribution for normal UHT(N-UHT)milk and bactofugation UHT milk(C-UHT)during storage.During the storage of UHT milk,the color became darker,the particle size increased,the absolute value of zeta potential decreased,the viscosity increased,the acidity increased,the fibrinolytic activity increased,and the emulsion stability decreased.The physical and chemical stability of bactofugation UHT milk(C-UHT)was better than that of normal UHT milk(N-UHT).During storage,the content of casein(CN)did not change significantly,the content of whey protein(WN)decreased gradually,and the content of non protein nitrogen(NPN)increased gradually.After 6 months of storage,the NPN of N-UHT and C-UHT increased from 4.2%to 8.7%and 7.9%,respectively.The protein degradation of C-UHT was lower than that of N-UHT.

关 键 词：UHT乳 离心除菌 贮藏 理化性质 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]