响应面法优化经UHT处理全脂复原调制乳乳化稳定体系的研究  

Response Surface Method Optimized the Emulsification Stabilization System of Full-fat Reconstituted Milk Modulated Milk by UHT

作　　者：黄娟 吴思翰[3] 廖高锋 彭小霞 HUANG Juan;WU Sihan;LIAO Gaofeng;PENG Xiaoxia(Guangdong Yantang Dairy Co.,Ltd.,Guangzhou Guangdong 511356;School of Food Science and Engineering,South China University of Technology,Guangzhou Guangdong 510640;International Education College,Zhengzhou University of Light Industry,Zhengzhou Henan 450000;College of Animal Science,South China Agricultural University,Guangzhou 510642)

机构地区：[1]广东燕塘乳业股份有限公司,广东广州511356 [2]华南理工大学食品科学与工程学院,广东广州510640 [3]郑州轻工业大学国际教育学院,河南郑州450000 [4]华南农业大学动物科学学院,广东广州510642

出　　处：《中国乳业》2024年第9期97-104,110,共9页China Dairy

摘　　要：[目的]复原奶调制乳受奶粉产地、营养指标、使用比例、乳化稳定剂、工艺参数等影响,易出现灭菌生产工艺过程中保温管结垢过多,导致蒸汽压力骤升超出安全阈值、终产品沉淀过多等不稳定现象。[方法]本研究通过单因素试验初步探究复配乳化稳定剂、缓冲盐、奶粉品牌、奶粉复水温度和时长对产品稳定性、风味影响。在单因素试验基础上,设计响应面法Box-Behnken组合试验,优化复配乳化稳定剂应用比例、奶粉复水比例及温度。[结果]单因素试验结果显示,新西兰产地的某品牌全脂奶粉优于澳大利亚优于美国;奶粉复水比例1︰7.5且复水30 min条件下,45℃复水温度优于50℃,优于40℃;奶粉复水比例1︰7.5且复水1 h条件下,40℃复水温度优于45℃,优于50℃。(单,双甘油脂肪酸酯+三聚磷酸钠+FH)复配乳化稳定剂优于(单,双甘油脂肪酸酯+三聚磷酸钠+六偏磷酸钠+FH)复配乳化稳定剂,优于(单,双甘油脂肪酸酯+六偏磷酸钠+FH)复配乳化稳定剂,优于(单,双甘油脂肪酸酯+FH)复配乳化稳定剂。结合生产实际建立响应面模型最优解结果表明,全脂复原奶调制乳最佳乳化稳定体系及关键工艺参数:(单,双甘油脂肪酸酯+三聚磷酸钠+FH)复配乳化稳定剂添加比例0.26%,新西兰产地的某品牌全脂奶粉复水比例1︰7.2,奶粉复水温度45℃,复水时长30 min,预测感官评分9.273,TSI顶部和底部平均值0.171,离心沉淀率0.31%。3个模型的P值均<0.001,对应R2为0.948~0.981,说明3个响应方程吻合程度较高。在该条件下进行中试试验验证,对应复原奶调制乳的综合感官评分9.14,上机24 h的TSI顶部和底部平均值仅为0.182,3000 rpm、30 min条件下的离心沉淀率仅为0.35%,与预测值接近,证明模型有效。测得其粘壁率0.25%,均质指数5.70%,终产品pH值6.42,变化较小,接近于中性,证明产品稳定性较好。工业化生产条件下验证结果显示连续生产90[Objective]The formulation of reconstituted milk is influenced by factors such as the origin of powdered milk,nutritional indicators,usage proportions,emulsifiers,and process parameters.However,during the sterilization process,excessive scaling in the insulation pipes and the occurrence of excessive sedimentation in the final product can lead to instability.[Method]In this study,a single-factor experiment was conducted to explore the influence of emulsifiers,buffering salts,powdered milk brands,reconstitution temperature,and duration on the stability and flavor of the product.Based on the results of the single-factor experiment,a response surface methodology using Box-Behnken design was employed to optimize the application proportion of emulsifiers,reconstitution ratio of powdered milk,and reconstitution temperature.[Result]The results of the singlefactor experiment indicated that a certain brand of full-fat powdered milk from New Zealand performed better than those from Australia and the United States.A reconstitution ratio of 1︰7.5 with a reconstitution time of 30 minutes and a reconstitution temperature of 45℃yielded superior results compared to other conditions.The combination of single and double glycerol esters,sodium tripolyphosphate,and FH emulsifiers showed better stability than other combinations.The response surface model established for the optimal solution suggested an emulsifier addition proportion of 0.26%,a reconstitution ratio of 1︰7.2 for the full-fat powdered milk from New Zealand,a reconstitution temperature of 45℃,and a reconstitution time of 30 minutes.The predicted sensory score was 9.273,with an average TSI(Total Sediment Index)of 0.171 for the top and bottom,and a centrifugal sedimentation rate of 0.31%.The p-values for all three models were<0.001,and the corresponding R2 values ranged from 0.948 to 0.981,indicating a high degree of agreement.These optimal conditions were verified through pilot-scale experiments,yielding a comprehensive sensory score of 9.14,an average TSI of 0.18

关 键 词：调制乳 复原奶 工业化 响应面 稳定剂 总沉淀指数(TSI) 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]