不同脱冷温度对巴氏奶保存性能的影响  

Effect on Preservation Performance of Different Temperatures for Pasteurized Milk out of Cold Chain

作　　者：詹妍 李萍萍 皇甫明明 韩立强[1,2] 张超[1,2] 郭豫杰[1,2] 姜波 ZHAN Yan;LI Pingping;HUANGFU Mingming;HAN Liqiang;ZHANG Chao;GUO Yujie;JIANG Bo(Key Laboratory of Animal Biochemistry and Nutrition,Ministry of Agriculture and Rural Affairs,P.R.China,Henan Agricultural University,Zhengzhou Henan 450046;Key Laboratory of Animal Growth and Development of Henan Province,Henan Agricultural University,Zhengzhou Henan 450046;Dairy Research Institute,Henan Huahuaniu Dairy Group Co.,Ltd.,Zhengzhou Henan 450000)

机构地区：[1]农业农村部动物生化与营养重点实验室,河南农业大学,河南郑州450046 [2]河南省动物生长发育调控重点实验室,河南农业大学,河南郑州450046 [3]河南花花牛乳业集团股份有限公司乳工程研究院,河南郑州450000

出　　处：《中国乳业》2023年第10期100-104,共5页China Dairy

基　　金：河南省基础与前沿技术研究计划项目(102300410090);河南省高等学校重点科研项目(17A230013)。

摘　　要：[目的]探讨不同脱冷温度对巴氏奶保存性能的影响,为巴氏奶的生产经营者及消费者提供更具实际意义参考。[方法]设置25℃、30℃和35℃三个不同的脱冷温度,每隔1 h检测样品酸度、pH值、口感和组织状态,直到变质为止,作为比较评估样品保存性能的客观指标。[结果]35℃条件下存放8 h,30℃下存放10 h,25℃条件下存放22 h的巴氏奶口感及其组织状态可接受。[结论]鉴于巴氏奶的特性,综合考量建议25℃条件下贮藏也不应超过6 h,并且食用前要彻底加热。[Objective]To discuss the change in the quality of pasteurized milk when it is out of the cold chain and to provide a more practical reference for pasteurized milk producers and consumers.[Method]The samples were tested for acidity,pH value,taste and texture at 1 hour intervals at 25℃,30℃and 35℃until deterioration,as objective indicators for comparative assessment of the preservation performance.[Result]The taste and texture of pasteurized milk were determined to be satisfactory at 8 hours at 35℃,10 hours at 30℃and 22 hours at 25℃.[Conclusion]In light of pasteurized milk's properties,it is advised that storage at 25℃should not exceed 6 hours,and that it should be thoroughly heated before consumption.

关 键 词：巴氏奶 脱冷 保存性能 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]