超高压加工对牛奶微生物、热敏感指标及物理特性的影响  

Effects of Ultra-high-pressure Processing on Milk Microorganisms,Heat Sensitivity Indexes and Physical Properties

作　　者：钱文涛 李洪亮[2,3] 杨晋辉[1,2] 王孟辉 陈静 党云刚[2] QIAN Wentao;LI Hongliang;YANG Jinhui;WANG Menghui;CHEN Jing;DANG Yungang(Mengniu High-tech Dairy products(Beijing)Co.,Ltd.,Beijing 101100;Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011500;Mengniu Dairy(Beijing)Co.,Ltd.,Beijing 101100)

机构地区：[1]蒙牛高科乳制品(北京)有限责任公司,北京101100 [2]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500 [3]蒙牛乳业(北京)有限责任公司,北京101100

出　　处：《食品工业》2022年第4期198-202,共5页The Food Industry

基　　金：国家重点研发计划“乳与乳制品的安全质量全程控制技术集成与示范”(2018YFC1604206)。

摘　　要：作为非热杀菌的技术之一,超高压加工技术在保留乳中活性营养有着广泛的应用前景。研究采用不同的加工压力(200,400和600 MPa)、维持时间(5,30和60 min)组合成不同的加工工艺条件,以微生物指标作为安全指标,以热敏感指标作为牛奶热损伤的标志,筛选适用于牛奶加工的工艺条件。研究结果显示,加工压力对于微生物指标的影响要大于压力维持时间,而压力增加和维持时间延长都会造成乳中乳清蛋白(α-乳白蛋白和β-乳球蛋白)含量的下降。通过比较,适用于牛奶加工的超高压加工工艺条件为600 MPa维持15 min,并且超高压加工牛奶的粒径和色泽会发生相应的变化。As one of the non-heat sterilization technologies,ultra-high-pressure processing has a broad potential of application for milk active nutrients retaining.In this study,different processing pressures(200,400 and 600 MPa)and maintenance time(5,30 and 60 min)were combined into different processing conditions.To screen the technological conditions suitable for milk processing,microbiological and heat sensitivity indicators were used as signs of safety and heat damage,respectively.The results of the study showed that the influence of processing pressure on microbial indicators was greater than that of the pressure maintenance time,and the increase in pressure and the prolonged maintenance time could both cause a decrease in the content of whey protein(α-lactalbumin andβ-lactoglobulin)in milk.By comparison,the suitable ultra-high-pressure processing conditions for milk processing was 600 MPa for 15 minutes in this study,and the particle size and color of ultrahigh pressure processed milk could change accordingly.

关 键 词：牛奶 超高压 微生物 热敏感指标 物理特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]