离心除菌工艺对常温白奶风味的影响
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摘要
本文以常规处理方式巴氏预杀菌的UHT纯牛奶为对照,研究了离心除菌预处理工艺对常温白奶货架期内风味的影响。结果表明:不同的预处理工艺对贮藏期内牛奶的酸度基本无影响;随着贮藏时间的增加,离心除菌预处理产品较巴氏杀菌预处理样品脂肪上浮更严重,脂肪的变化影响到产品的厚实度,从而造成贮藏期内不同预杀菌产品口感具有差异性。两种预杀菌工艺对常温牛奶蒸煮味无影响,随着常温白奶储藏时间的增加,蒸煮味逐渐减弱,品尝人对其喜好度增加。
In this study, UHT pure milk, which was pre-sterilized by pasteurization in the conventional treatment mode, was used as a control to study the flavor effect of the centrifugal sterilization pretreatment process during the shelf life of normal temperature white milk. The results showed that different pretreatment processes had no effect on the acidity of milk during storage; with the increase of storage time, the centrifugal sterilization pretreatment products were more serious than the pasteurization pretreatment samples, and the situation of fat changes affected the products. The thickness of the pre-sterilized products has different taste during storage. The two pre-sterilization processes have no effect on the cooking taste of normal temperature milk. With the increase of storage time of white milk at room temperature, the cooking taste is gradually fade away, with an increasing of the preference of the taster.
In this study, UHT pure milk, which was pre-sterilized by pasteurization in the conventional treatment mode, was used as a control to study the flavor effect of the centrifugal sterilization pretreatment process during the shelf life of normal temperature white milk. The results showed that different pretreatment processes had no effect on the acidity of milk during storage; with the increase of storage time, the centrifugal sterilization pretreatment products were more serious than the pasteurization pretreatment samples, and the situation of fat changes affected the products. The thickness of the pre-sterilized products has different taste during storage. The two pre-sterilization processes have no effect on the cooking taste of normal temperature milk. With the increase of storage time of white milk at room temperature, the cooking taste is gradually fade away, with an increasing of the preference of the taster.
引文
[1]张修军,姚晶,等.离心除菌与巴氏杀菌在原料奶预处理中应用的研究[J].中国乳业,2014(10):42-44.
[2]刘景.乳品安全中的微生物风险评估[J].乳业科学与技术,2015,38(4):29-33.
[3]陈霞.热处理条件对牛乳中耐热芽孢致死效果的影响[J]食品研究与开发,2011,32(12):179-180.
[4]AGOSTON R,et al.Rapid concentration of Bacillus and Clostridium spores from large volumes of milk,using continuous flow centrifugation[J].J Food Prot,2009,72(3):666-668.
[5]IENISTEA C,CHITU M,ROMAN A.Heat resistance in milk of some strains of group D steptococci from pasterurised milk and influence exerted on their growth by selective media[J].Zentralbl Bakteriol Orig,1970,215(2):173-181.
[6]生庆海,张爱霞,马蕊,等.乳与乳制品感官品评[M].北京:中国轻工业出版社,2009:144-146.
[7]任国谱,肖莲荣,彭湘莲,等.乳制品工艺学[M].北京:中国农业科学技术出版社,2013:35-142.
[8]陆淳,张列兵,王世杰,等.不同均质压力处理对UHT灭菌乳在储藏期内脂肪上浮的影响[J].中国乳品工业,2009,37(2):33-35.
[9]李祥洋,王春玲,等.超高温灭菌乳常见的质量问题分析及预防措施[J].中国乳业,2006(7):48-50.
[10]LAMICHHANE P,KELLY AL,SHEEHAN JJ.Effect of milk centrifugation and incorporation of high-heattreated centrifugate on the composition,texture,and ripening characteristics of Maasdam cheese[J].Dairy Sci,2018,101(7):5724-5737.
[11]LAW S.Stoke’s law[M].Duct Publishing,2012.
[2]刘景.乳品安全中的微生物风险评估[J].乳业科学与技术,2015,38(4):29-33.
[3]陈霞.热处理条件对牛乳中耐热芽孢致死效果的影响[J]食品研究与开发,2011,32(12):179-180.
[4]AGOSTON R,et al.Rapid concentration of Bacillus and Clostridium spores from large volumes of milk,using continuous flow centrifugation[J].J Food Prot,2009,72(3):666-668.
[5]IENISTEA C,CHITU M,ROMAN A.Heat resistance in milk of some strains of group D steptococci from pasterurised milk and influence exerted on their growth by selective media[J].Zentralbl Bakteriol Orig,1970,215(2):173-181.
[6]生庆海,张爱霞,马蕊,等.乳与乳制品感官品评[M].北京:中国轻工业出版社,2009:144-146.
[7]任国谱,肖莲荣,彭湘莲,等.乳制品工艺学[M].北京:中国农业科学技术出版社,2013:35-142.
[8]陆淳,张列兵,王世杰,等.不同均质压力处理对UHT灭菌乳在储藏期内脂肪上浮的影响[J].中国乳品工业,2009,37(2):33-35.
[9]李祥洋,王春玲,等.超高温灭菌乳常见的质量问题分析及预防措施[J].中国乳业,2006(7):48-50.
[10]LAMICHHANE P,KELLY AL,SHEEHAN JJ.Effect of milk centrifugation and incorporation of high-heattreated centrifugate on the composition,texture,and ripening characteristics of Maasdam cheese[J].Dairy Sci,2018,101(7):5724-5737.
[11]LAW S.Stoke’s law[M].Duct Publishing,2012.