杀菌条件对羊乳品质特性及储藏稳定性的影响  

Effect of Sterilization Conditions on Quality Characteristics and Storage Stability of Goat Milk

作　　者：马月 刘鑫[1] 吴梦果 张雪薇 韦旋 侯栋栋 姜瞻梅[1] 侯俊财[1] MA Yue;LIU Xin;WU Mengguo;ZHANG Xuewei;WEI Xuan;HOU Dongdong;JIANG Zhanmei;HOU Juncai(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2023年第9期68-73,共6页Science and Technology of Food Industry

摘　　要：本研究通过不同条件(65℃、30 min,75℃、20 min,85℃、15 min,90℃、10 min)对羊乳进行杀菌处理,主要利用色差仪、电子鼻分析、高效气相色谱检测及超高分辨显微镜分别对羊乳色度及外观状态、风味、中-短链游离脂肪酸含量等进行测定,并探究21 d贮藏期内羊乳的平均粒径与微观结构的变化。结果表明,不同杀菌条件对羊乳色度及外观状态无显著影响(P>0.05),电子鼻检测可明显区分不同杀菌条件下羊乳的风味变化,杀菌后乳中-短链游离脂肪酸含量均显著增加(P<0.05)。经21 d储藏后,羊乳粒径增大导致体系稳定性降低,90℃、10 min杀菌条件可有效抑制羊乳贮藏期内粒径的增加,有利于提高羊乳稳定性,为增强羊乳品质特性并改善其加工工艺提供理论依据。In this study,goat milk was sterilized under different conditions(65℃,30 min;75℃,20 min;85℃,15 min;90℃,10 min).The chromaticity,appearance,flavor and content of medium-short chain free fatty acids of goat milk were determined by chromaticity analyzer,electronic nose analysis,high performance gas chromatography and ultra-high resolution microscope,and the changes of average particle size and microstructure of goat milk were investigated during 21 days of storage.The results showed that different sterilization conditions had no significant effect on the color and appearance of goat milk(P>0.05).Electronic nose detection could obviously distinguish the flavor changes of goat milk under different sterilization conditions,and the contents of medium-short chain free fatty acids in milk were significantly increased after sterilization(P<0.05).After 21 days of storage,the increase of goat milk particle size led to the decrease of system stability.The sterilization condition of 90℃and 10 min could effectively inhibit the increase of goat milk particle size during storage,which would be beneficial to improve the stability of goat milk and provide theoretical basis for enhancing the quality characteristics of goat milk and improving its processing technology.

关 键 词：羊乳 杀菌条件 品质特性 储藏稳定性 微观结构 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]