乳及乳制品中的酶及对其关键品质的影响  

Enzymes in milk and dairy products and their effects on key quality

作　　者：郭蓉 剧柠[1] 卞永霞 王媛媛[1] 李彩虹 牛书第 于一凡 李璞钰 GUO Rong;JU Ning;BIAN Yongxia;WANG Yuanyuan;LI Caihong;NIU Shudi;YU Yifan;LI Puyu(School of Food Science and Engineering Ningxia University,Yinchuan 750021,China;Ningxia Institute of Agricultural Products Quality Standards and Testing Technology,Yinchuan 750002,China;Ningxia Animal Husbandry Workstation,Yinchuan 750004,China)

机构地区：[1]宁夏大学食品科学与工程学院,银川750021 [2]宁夏农产品质量标准与检测技术研究所,银川750002 [3]宁夏畜牧工作站,银川750004

出　　处：《中国乳品工业》2023年第11期40-46,共7页China Dairy Industry

基　　金：国家自然科学基金项目(32160593);宁夏大学研究生创新项目(GIP2021-28)。

摘　　要：本文探讨了乳及乳制品中的关键酶及其发挥的作用,从不同的灭菌手段及生产工艺出发,系统阐述了近年来内源酶与微生物产生的蛋白酶等导致原料乳、巴氏杀菌乳和UHT乳出现品质劣变的现象及可能的原因,总结概述了由蛋白酶、脂肪酶和其他酶制剂诱导的对干酪、酸奶及其他发酵乳制品品质改善及优化的研究进展。介绍了乳及乳制品中的酶及其对关键品质的影响,以期为严格把控乳及乳制品质量安全提供参考。In this paper,the key enzymes in milk and dairy products and their functions are introduced.Starting from different sterilization means and production technology,the quality deterioration of raw milk,pasteurized milk and UHT milk caused by endogenous enzymes and protease produced by microorganisms in recent years is systematically described and the possible causes are described.The advances in improving and optimizing the quality of cheese,yogurt and other fermented dairy products induced by protease,lipase and other enzymes were summarized.In this paper,enzymes in milk and dairy products and their effects on key qualities were reviewed in order to provide reference for strict milk control and quality safety of dairy products.

关 键 词：乳及乳制品 内源酶 酶制剂 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]