超高温灭菌乳货架期影响因素及预测模型研究进展  

Progress of research on influencing factors and prediction models of ultra-high temperature treated milk shelf life

作　　者：程方键 陈晓民 盛玉娟 李慧娟 贺凯茹 秦思文 苗塽钰 张丙辉 武俊瑞[1] CHENG Fang-Jian;CHEN Xiao-Min;SHENG Yu-Juan;LI Hui-Juan;HE Kai-Ru;QIN Si-Wen;MIAO Shuang-Yu;ZHANG Bing-Hui;WU Jun-Rui(College of Food Science,Shenyang Agricultural University,Liaoning Provincial Engineering Research Center for Food Fermentation Technology,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,China;Mengniu Dairy(Shangzhi)Co.,Ltd.,Shangzhi 150600,China;Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 010010,China;Mengniu Dairy(Shenyang)Co.,Ltd.,Shenyang 100122,China;Mengniu Dairy(Qiqihar)Co.,Ltd.,Qiqihar 161000,China)

机构地区：[1]沈阳农业大学食品学院,辽宁省食品发酵技术工程研究中心,沈阳市微生物发酵技术创新重点实验室,沈阳110866 [2]蒙牛乳业(尚志)有限责任公司,尚志150600 [3]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特010010 [4]蒙牛乳业(沈阳)有限责任公司,沈阳100122 [5]蒙牛乳业(齐齐哈尔)有限公司,齐齐哈尔161000

出　　处：《食品安全质量检测学报》2024年第17期282-291,共10页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32172279);蒙牛乳业横向合作项目(202309186027032916);沈阳市科技创新平台项目(21-104-0-14、21-104-0-28)。

摘　　要：超高温灭菌(ultra-high temperature treated,UHT)乳是一类长期储存的液态乳品,其货架期长短直接影响着产品的市场竞争力和消费者满意度。UHT乳的货架期常常受到多种因素的影响,包括但不限于:即使经过UHT却仍在乳中残留的部分生物因子、货架期预测模型的合理性与准确性等。这些因素往往导致成品UHT乳在其储存货架期内发生如凝胶老化、脂肪上浮、风味改变、颜色改变等品质劣变现象。本文以近年来国内外对于影响UHT乳货架期稳定性的因素着手,分别解释了耐热芽孢、蛋白酶及脂肪酶影响UHT乳货架期寿命的机制,阐述了其引起的UHT乳货架期内的品质劣变现象;总结介绍了Arrhenius方程、多因素回归方程和BP神经网络3种货架期预测模型,在分别分析其运用环境的同时,对其优劣点进行了对比;最后在UHT乳的收奶端及生产端对延长UHT乳货架期的辅助技术进行了综述,以期从影响UHT乳货架期的相关因素入手,为今后UHT乳的生产及相关研究提供参考。Ultra-high temperature treated(UHT)milk is a type of liquid milk that has been stored for a long time,and its shelf life directly affects the market competitiveness and consumer satisfaction of the product.The shelf life of UHT milk is often affected by a variety of factors,including but not limited to:Some biological factors that remain in the milk even after UHT,and the rationality and accuracy of the shelf life prediction model.These factors often lead to quality deterioration phenomena such as gel aging,fat floating,flavor change,color change and so on during the storage shelf life of finished UHT milk.In this paper,we explained the mechanisms of heat-resistant spores,proteases and lipases affecting the shelf life of UHT milk based on the factors affecting the shelf life of UHT milk at home and abroad in recent years,and elaborated the quality deterioration caused by UHT milk shelf life.This paper summarized 3 kinds of shelf-life prediction models,namely Arrhenius equation,multivariate regression equation and BP neural network,and analyzed their advantages and disadvantages are compared while their application environments.Finally,the auxiliary technologies for extending the shelf life of UHT milk were reviewed at the milk collection end and production end of UHT milk.The purpose of this article is to start from the relevant factors affecting the shelf life of UHT milk,and to provide a reference for the production and related research of UHT milk in the future.

关 键 词：超高温灭菌乳 货架期 生物因子 货架期预测模型 辅助技术 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]