不同杀菌工艺对延长货架期牛乳品质的影响  

Effects of Different Sterilization Processes on the Quality of Extended Shelf-Life Milk

作　　者：任璐[1] REN Lu(Shanghai Engineering Research Center of Dairy Biotechnology,State Key Laboratory of Dairy and Biotechnology,Institute of Dairy Science,Bright Dariy and Food Co.Ltd.,Shanghai 200436,China)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳品研究院,上海200436

出　　处：《乳业科学与技术》2022年第3期9-13,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：上海乳业生物工程技术研究中心项目(19DZ2281400)。

摘　　要：比较传统高温热杀菌、蒸汽浸入式杀菌、膜过滤结合巴氏杀菌对延长货架期牛乳品质的影响,测定不同热处理工艺对微生物指标、货架期、活性物质乳铁蛋白和免疫球蛋白G(immunoglobulin G,IgG)损失率及糠氨酸含量的影响,并优化蒸汽浸入式杀菌、膜过滤结合巴氏杀菌的工艺参数。结果表明:与传统高温杀菌工艺比较,蒸汽浸入式杀菌(147℃、0.09 s)产品货架期更长,品质更稳定,杀菌后糠氨酸含量较低且保留少量的活性物质;膜过滤结合72℃、15 s杀菌能更好地保留活性物质乳铁蛋白和IgG,但是该工艺对贮藏温度要求较高,全程贮藏温度需低于6℃,才能够确保产品在货架期内的品质稳定。The effects of traditional high-temperature sterilization,direct steam infusion and membrane filtration combined with pasteurization on the quality of extended shelf-life(ESL)milk were compared by measuring microbial indexes,shelf life,percentage loss of lactoferrin(LF)and immunoglobulin G(IgG)and furosine content.The process parameters for steam immersion sterilization and membrane filtration combined with pasteurization were optimized.The results showed that compared with traditional high temperature sterilization,direct steam infusion(147℃/0.09 s)resulted in a longer shelf life,more stable quality and lower furosine content and retained lesser amounts of active substances.Membrane filtration combined with 72℃/15 s sterilization retained more active substances such as LF and IgG.However,this process has higher requirements for storage temperature.The storage temperature needs to be lower than 6℃to ensure the stability of product quality.

关 键 词：延长货架期牛乳 高温杀菌 蒸汽浸入式杀菌 膜过滤工艺 活性蛋白 货架期 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]