不同杀菌工艺对牛奶中乳铁蛋白的影响  

The Influence of Different Sterilization Technology on LF in Milk

作　　者：王洋怡舟 WANG Yangyizhou(Shanghai Yuanben Food Quality Inspection Co.,Ltd.,Shanghai 200090)

机构地区：[1]上海源本食品质量检验有限公司,上海200090

出　　处：《食品工业》2025年第3期118-120,共3页The Food Industry

摘　　要：对市售牛奶分别按照3种热加工方式(巴氏杀菌乳、高温杀菌乳、超高温瞬时灭菌乳)共选取15款产品,参照方法T/TDSTIA 006—2019其中的乳铁蛋白含量进行检测,以及对15款产品的保质期和贮藏条件进行汇总和比较。通过试验结果分析得出:巴氏杀菌乳的5款产品均含有乳铁蛋白,而高温杀菌乳和超高温瞬时灭菌乳的10款产品均未检出乳铁蛋白;巴氏杀菌乳中乳铁蛋白的实测值均比标示值大,约为标示值的1.6~2.0倍;巴氏杀菌乳的保质期为7~19 d,高温杀菌乳的保质期为15~18 d,超高温灭菌乳的保质期为6~12个月;巴氏杀菌乳和高温杀菌乳贮藏条件均为2~6℃;超高温灭菌乳贮藏条件为常温。A total of 15 products are selected according to three kinds of heat treatment processes(pasteurized milk,ESL sterilized milk,and UHT sterilized milk)from commercially available milk.The lactoferrin content of 15 products is detected by referring to the method T/TDSTIA 006—2019,and the shelf life and storage conditions of 15 products are summarized and compared.According to the analysis of the experimental results,the 5 products of pasteurized milk contain lactoferrin,while the 10 products of ESL and UHT do not detect lactoferrin.The measured values of lactoferrin in pasteurized milk were all larger than the labeled values,about 1.6-2.0 times of the labeled values.The shelf life of pasteurized milk is 7-19 d,the shelf life of ESL is 15-18 d,and the shelf life of UHT is 6-12 months.The storage condition of pasteurized milk and ESL is 2-6℃.The storage condition of UHT is normal temperature.

关 键 词：牛奶 乳铁蛋白 杀菌 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]