加工环境对乳扇贮藏品质的影响  

Influence of processing environment on the storage quality of dairy fans

作　　者：罗建学 万长江 杨桂秀 董雪凤 杨孔 周艳 张笑锁 LUO Jianxue;WAN Changjiang;YANG Guixiu;DONG Xuefeng;YANG Kong;ZHOU Yan;ZHANG Xiaosuo(Dali Vocational and Technical College of Agriculture and Forestry,Dali 671003)

机构地区：[1]大理农林职业技术学院,大理671003

出　　处：《中国食品添加剂》2024年第10期125-130,共6页China Food Additives

基　　金：云南省教育厅科学研究基金项目(2023J1893);大理农林职业技术学院课题(DNLKY2105)。

摘　　要：为探索加工环境对乳扇贮藏品质的影响,以不同加工环境下生产的乳扇为试材,对乳扇贮藏过程中的感官指标、理化指标和微生物指标测定分析。结果表明,在贮藏期内实验组乳扇的感官评分、色差值、酸价和过氧化值均优于对照组,贮藏末期实验组的酸价和过氧化值分别为9.86±0.042 mg/g、1.466±0.016μmol/kg;贮藏末期,实验组乳酸菌数高于对照组,菌落总数、酵母菌数和霉菌数均低于对照组,大肠杆菌均未检出,符合国家标准;乳扇贮藏过程中,理化指标和微生物指标间具有相关性,可共同影响乳扇的品质。对感官指标、理化指标和卫生指标进行综合评判,表明加工环境优化后有助于乳扇品质的提升,常温条件下乳扇的保质期得以延长。研究旨为大理乳扇生产环境的优化提供理论依据和数据支撑。In order to explore the impact of processing environment on the storage quality of dairy fans,dairy fans produced under different processing environments were used as experimental materials to measure and analyze sensory,physicochemical,and microbiological indicators during storage.The results showed that during storage,the sensory score,color difference value,acid value,and peroxide value of the experimental group dairy fans were superior to those of the control group.At the end of storage period,the acid value and peroxide value of the experimental group were 9.86±0.042 mg/g and 1.466±0.016μmol/kg,respectively;At the end of storage period,the lactobacillus counts in the experimental group was higher than that in the control group,and the total number of colonies,yeast,and mold count in the experimental group were all lower than in the control group.During the entire storage process,no E.coli was detected,meeting national standards;there was a correlation between physicochemical and microbiological indicators during the storage of dairy products,and these indicators could jointly affect the quality of dairy fans.A comprehensive evaluation of sensory indicators,physicochemical indicators,and hygiene indicators showed that standardized processing environments were beneficial to improving the quality of dairy fans and extending the shelf life of dairy fans under commercial conditions.This study aims to provide theoretical basis and data support for the optimization of the production environment of Dali dairy fans.

关 键 词：乳扇 品质 贮藏期 微生物指标 相关性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]