复合磷酸盐螯合剂对超高压处理的骆驼乳品质的影响  

Effects of complex phosphate chelator on quality of ultra-high pressure treated camel milk

作　　者：张萌萌 赵静雅 双全[1] ZHANG Mengmeng;ZHAO Jingya;SHUANG Quan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2024年第1期141-147,共7页Food and Fermentation Industries

基　　金：内蒙古自治区科技计划项目(2019GG362)。

摘　　要：骆驼乳有较高的营养价值及保健功效,但超高压灭菌过程中经常出现凝乳现象,因而常加入磷酸盐螯合剂提高骆驼乳的稳定性。该研究以探究超高压处理的骆驼乳品质的影响为目的,以超高压处理后的骆驼乳为研究对象,对不同磷酸盐螯合剂的种类、比例进行感官评定,优化加入磷酸盐螯合剂后超高压处理的工艺,分析加入复合磷酸盐螯合剂的超高压处理骆驼乳的理化指标、流变学特性、感官风味等品质特性产生的影响。结果表明,加入0.07%焦磷酸钠和0.1%(均为质量分数)六偏磷酸钠组成的复合磷酸盐螯合剂的骆驼乳,经550 MPa、22 min超高压处理后,其酸度值降低,pH值升高,流变学特性良好,酸味、苦味和涩味值减弱,且对氮氧化合物、醛酮类及芳香族化合物敏感。综上所述,加入复合磷酸盐螯合剂可改善超高压处理的骆驼乳的品质。该研究为综合利用骆驼乳以及骆驼乳的产业化提供试验基础和理论依据。Camel milk has high nutritional value and health benefits,but the curdling phenomenon often occurs during ultra-high-pressure sterilization.Thus,it is necessary to add a phosphate chelating agent to improve the stability of camel milk.The purpose of this study was to explore the effect of ultra-high-pressure treatment on the quality of camel milk.In this study,camel milk after ultra-high-pressure treatment was used as the research object.The types and proportions of different phosphate chelating agents were evaluated by sensory evaluation.The process of ultra-high-pressure treatment after adding a phosphate chelating agent was optimized.Then,the ultra-high pressure camel milk that was added with compound phosphate chelating agent was analyzed by physical and chemical indexes,rheological properties,and sensory flavor.Camel milk was treated with a complex phosphate chelator consisting of 0.07% sodium pyrophosphate and 0.1%sodium hexametaphosphate at ultra-high-pressure of 550 MPa for 22 min.Results showed a decrease in acidity value,an increase in pH,an improvement in rheological properties,a decrease in acidity,bitterness,and astringency,and a decrease in sensitivity to nitrogen oxides,aldehydes,ketones,and aromatic compounds.In conclusion,the addition of a complex phosphate chelating agent can improve the quality of camel milk processed under ultra-high pressure.This study provides the experimental basis and theoretical basis for the comprehensive utilization of camel milk as well as the industrialization of camel milk.

关 键 词：骆驼乳 超高压处理 磷酸盐螯合剂 感官品质 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]