热处理对水牛乳稳定特性的影响
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摘要
为比较不同热处理条件对水牛乳稳定性的影响,实验采用不同条件热处理后的pH缓冲容量、总溶解固体(total dissolved solids,TDS)、蛋白沉淀量及表观黏度等指标研究杂交高代水牛乳样品。结果表明:与未经处理的水牛乳样品相比,水牛乳经不同条件热处理后,其pH缓冲容量、TDS、蛋白沉淀量及表观黏度皆发生显著变化。其中水牛乳分别在经121℃/15 min和95℃/5 min处理后,其pH缓冲容量、TDS、蛋白沉淀量及表观黏度分别达到最大值和最小值。因此,认为在本实验研究范围内,水牛乳经121℃/15 min及95℃/5 min处理后,对其稳定性影响最大。
The objective of this study was to explore and compare the effect of different heat treatments on the stability of buffalo milk. For this purpose, milk samples were subjected to different heat treatments for the comparative determination of pH buffer capacity, total dissolved solids(TDS) content, the amount of protein precipitation and apparent viscosity. The results showed that the pH buffering capacity, TDS, protein precipitation and apparent viscosity of buffalo milk were significantly changed after heat treatments. After treatment at 121 ℃ for 15 min, the p H buffering capacity, TDS, protein precipitation and apparent viscosity reached their maximum levels, while p H buffering capacity and TDS were minimized after treatment at 95 ℃ for 5 min. Therefore, it was concluded that the stability of buffalo milk was most affected by treatments at 121℃ for 15 min and at 95 ℃ for 5 min in the experimental range investigated.
The objective of this study was to explore and compare the effect of different heat treatments on the stability of buffalo milk. For this purpose, milk samples were subjected to different heat treatments for the comparative determination of pH buffer capacity, total dissolved solids(TDS) content, the amount of protein precipitation and apparent viscosity. The results showed that the pH buffering capacity, TDS, protein precipitation and apparent viscosity of buffalo milk were significantly changed after heat treatments. After treatment at 121 ℃ for 15 min, the p H buffering capacity, TDS, protein precipitation and apparent viscosity reached their maximum levels, while p H buffering capacity and TDS were minimized after treatment at 95 ℃ for 5 min. Therefore, it was concluded that the stability of buffalo milk was most affected by treatments at 121℃ for 15 min and at 95 ℃ for 5 min in the experimental range investigated.
引文
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[14]王辉,孙琦,吕加平,等.热处理对牛乳中盐类组分及酪蛋白胶体特性的影响[J].食品科学,2012,33(23):77-78.
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[16]杨同香.中国水牛奶酸凝胶特性及其形成机制研究[D].南宁:广西大学,2013.
[17]周洁瑾,张列兵,梁建芬.加热及贮藏对牛乳脂肪及蛋白聚集影响的研究[J].食品科技,2010,35(5):72-75.DOI:10.13684/j.cnki.spkj.2010.05.049.
[2]顾瑞霞.乳与乳制品工艺学[M].北京:中国计量出版社,2006:139-140.
[3]赵新淮,于国萍,张永忠,等.乳品化学[M].北京:科学出版社,2007.
[4]关荣发,蒋家新,黄光荣.热处理对乳制品营养成分的影响及热处理程度检测方法的研究[J].2008,28(12):184-185.DOI:10.3969/j.issn.1005-6521.2007.12.056.
[5]姚春杰,李全阳,黄忠闯.广西水牛奶与荷斯坦牛奶工艺学特性比较[J].中国乳品工业,2011,39(3):30-31.DOI:10.3969/j.issn.1001-2230.2011.03.009.
[6]丁伟,杨百亮,黄素珍,等.利用电导率检验牛奶掺假[J].中华预防医学杂志,1995,29(4):251-251.
[7]SALAUN F,MIETTON B,GAUCHERON F.Buffering capacity of dairy products[J].International Dairy Journal,2005,15(2):95-109.DOI:10.1016/j.idairyj.2004.06.007.
[8]ZHANG Z P,AAOKI T.Behaviour of calcium and phosphate in bovine casein micelles[J].International Dairy Journal,1996,6(8/9):769-780.DOI:10.1016/0958-6946(96)00006-4.
[9]MOHAMED H,EL-SALAM A,EL-SHIBINY S.A comprehensive review on the composition and properties of buffalo milk[J].Dairy Science and Technology,2011,91:666-669.DOI:10.1007/s13594-011-0029-2.
[10]ELLIOTT A J,DATTA N,AMENU B,et al.Heat-induced andother chemical changes in commercial UHT milks[J].Journal of Dairy Research,2005,72(4):442-446.DOI:10.1017/S002202990500138X.
[11]KRISTENSEN D,JENSEN P Y,MADSEN F,et al.Rheology and surface tension of selected processed dairy fluids influence of temperature[J].Journal of Dairy Science,1997,80:2282-2290.DOI:10.3168/jds.S0022-0302(97)76177-0.
[12]魏莉娟,孙雯,李宏梁,等.酪蛋白沉淀测定方法在市售纯牛乳中的应用与验证[J].食品科技,2014,39(7):290-291.DOI:10.13684/j.cnki.spkj.2014.07.058.
[13]李倩.不同热处理的牛乳乳清蛋白成分的分析及营养价值的评定[D].哈尔滨:东北农业大学,2012.
[14]王辉,孙琦,吕加平,等.热处理对牛乳中盐类组分及酪蛋白胶体特性的影响[J].食品科学,2012,33(23):77-78.
[15]JEURNINK T J M,KRUIF K G D.Changes in milk on heating:viscosity measurements[J].Journal of Dairy Research 1993,60:139-150.DOI:10.1017/S0022029900027461.
[16]杨同香.中国水牛奶酸凝胶特性及其形成机制研究[D].南宁:广西大学,2013.
[17]周洁瑾,张列兵,梁建芬.加热及贮藏对牛乳脂肪及蛋白聚集影响的研究[J].食品科技,2010,35(5):72-75.DOI:10.13684/j.cnki.spkj.2010.05.049.