不同杀菌温度对巴氏杀菌乳品质的影响  

Effect of Different Bactericidal Temperatures on Pasteurized Milk Quality

作　　者：张加稳 张联琴 刘羽晏 左诚 王蕊 刁玉华 ZHANG Jiawen;ZHANG Lianqin;LIU Yuyan;ZUO Cheng;WANG Rui;DIAO Yuhua(Kunming Institute for Food and Drug Control,Yunnan Kunming 650000)

机构地区：[1]昆明市食品药品检验所,云南昆明650000

出　　处：《中国乳业》2025年第3期71-76,共6页China Dairy

基　　金：2022年云南省市场监督管理局科技计划项目(2022YSJK12,NO.2022YSJK18)。

摘　　要：[目的]以牛乳中的乳清蛋白为研究对象,探究不同杀菌温度(72℃/15 s、75℃/15 s、80℃/15 s、85℃/15 s、90℃/15 s、95℃/15 s)对巴氏杀菌乳中乳铁蛋白、α-乳白蛋白、β-乳球蛋白含量影响。[方法]利用高效液相色谱法测定3种乳清蛋白含量变化,结合菌落总数、大肠菌群、嗜冷菌数量评价最适宜热处理工艺。[结果]随杀菌温度升高,乳清蛋白含量和微生物指标数量均逐渐降低,但75℃/15 s能使乳铁蛋白、α-乳白蛋白、β-乳球蛋白等活性成分含量保持相对较高水平,分别为(66.77±0.34)mg/L、(1679.89±1.95)mg/L、(5844.96±49.03)mg/L,且菌落总数仅为(104±8.49)CFU/mL,嗜冷菌和大肠菌群均未检出。[结论]杀菌温度对乳清蛋白影响较大,75℃/15 s在保证尽可能杀灭细菌污染前提下能保留更多乳清蛋白成分,该试验结果可为巴氏杀菌乳实际生产工艺提供理论指导。[Objective]In the study of whey protein in milk,the effects of different bactericidal temperatures(72℃/15 s、75℃/15 s、80℃/15 s、85℃/15 s、90℃/15 s、95℃/15 s)on the content of lactoferrin,alphalactalbumin and beta-lactoglobulin in pasteurized milk were explored.[Method]Determination of three whey protein content changes by high performance liquid chromatography(HPLC),the most suitable heat treatment process was evaluated by combining the total number of colonies,coliform group,and psychroophilic bacteria.[Result]With the increase of bactericidal temperature,the content of whey protein and microbial index gradually decreased,but 75℃/15 s could keep the content of active components such as lactoferrin,alpha-lactalbumin and beta-lactoglobulin at a relatively high level,respectively(66.77±0.34)mg/L、(1679.89±1.95)mg/L、(5844.96±49.03)mg/L,and the total number of bacterial colonies was only(104±8.49)CFU/mL,and the content of psychrophilus bacteria and coliform was not detected.[Conclusion]The bactericidal temperature has a great impact on whey protein,75℃/15 s can retain more whey protein components on the premise of ensuring the bacterial contamination as far as possible.The test results can provide theoretical guidance for the actual production process of pasteurized milk.

关 键 词：巴氏杀菌乳 乳铁蛋白 Α-乳白蛋白 Β-乳球蛋白 高效液相色谱法 细菌污染 

分 类 号：TS2[轻工技术与工程—食品科学与工程]