奶粉包装保质机理及保质期预测
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摘要
奶粉是乳制品最主要的品种之一,其含有蛋白质、脂肪、糖类、维生素等多种营养物质。这些营养物质在贮藏过程中不稳定,易导致脂肪氧化、非酶褐变及维生素降解等反应。本文以婴幼儿配方奶粉为研究对象,通过对奶粉变质机理以及温度、光照和氧气浓度对其变质影响程度的研究,基于食品货架寿命预测模型理论,建立相关的影响方程,并建立各因素下基于关键质量指标的货架寿命预测模型。
本课题在基于加速试验的基础上,对奶粉包装保质机理及保质期预测的研究结果如下:
(1)通过对奶粉乳脂肪氧化、非酶褐变以及维生素降解机理和影响因素的研究,确定表征奶粉变质程度的指标以及测定方法,并建立了奶粉贮藏加速试验的理论与方法。
(2)结合奶粉变质机理,通过在选定的不同温度下进行加速试验,研究了温度因素对奶粉非酶褐变和维生素C降解的影响,得到了表征不同温度下非酶褐变和维生素C降解速率的方程,并建立了基于奶粉非酶褐变和维生素C的保质期预测模型。
(3)选用不同透光率的包装材料包装奶粉,通过恒定温湿度下,光照试验的研究,得到光照强度对奶粉相关指标的影响程度以及基于光氧化的货架寿命方程。
(4)通过对奶粉包装内不同氧气浓度对其质量影响的研究,得到包装内为空气时,挥发性化合物丙醛、戊醛和己醛随储藏时间的延长,其增长速度较低氧和脱氧包装快很多,同时,维生素C降解速度明显快于其他两组。温度和氧气均影响维生素C的降解,但氧气对维生素C降解的影响更为显著。脱氧包装明显抑制了奶粉变质。
Milk powder is one of the main dairy products. It contains protein, fat, sugar, vitamin, etc. During storage, these nutrients are unstable and easily cause biochemical reactions such as fat oxidation, enzymatic browning and vitamin degradation. Therefore, This paper focused on the deterioration mechanism and the influences of temperature, light and oxygen concentration for infant formula. The interrelated equations and the prediction model based on key quality indicator were obtained in accordance of prediction model theory for food shelf-life.
This paper focused on researching on deterioration mechanism in milk powder and prediction method of shelf-life based on accelerated experiments. Results were as follow:
(1) According to the study of fat oxidation, enzymatic browning and vitamin degradation in milk powder, indicator and method were determined and theory and method of storage accelerated testing were established.
(2) Combined with deterioration mechanism in milk powder, enzymatic browning and vitamin C degradation were studied through the storage test under different temperatures and darkness. Rate of enzymatic browning and dynamic model of vitamin C degradation were obtained. Meanwhile, Shelf-life prediction model were established.
(3) For milk powder packed with packaging materials of different light transmittance, during storage test under constant temperature and humidity, related indicators in milk powder were studied and equation for Shelf-life was obtained based on light intensity.
(4) According to the study of milk powder packed with different oxygen concentration, the result showed propanal、pentanal and hexanal in milk powder packed with air had higher growth rate than others packed with low oxygen concentration or deoxidizing agent .Meanwhile, vitamin C degradation rate was obviously faster than the other two groups. Deoxidizer packaging for milk powder inhibited deterioration obviously.
本课题在基于加速试验的基础上,对奶粉包装保质机理及保质期预测的研究结果如下:
(1)通过对奶粉乳脂肪氧化、非酶褐变以及维生素降解机理和影响因素的研究,确定表征奶粉变质程度的指标以及测定方法,并建立了奶粉贮藏加速试验的理论与方法。
(2)结合奶粉变质机理,通过在选定的不同温度下进行加速试验,研究了温度因素对奶粉非酶褐变和维生素C降解的影响,得到了表征不同温度下非酶褐变和维生素C降解速率的方程,并建立了基于奶粉非酶褐变和维生素C的保质期预测模型。
(3)选用不同透光率的包装材料包装奶粉,通过恒定温湿度下,光照试验的研究,得到光照强度对奶粉相关指标的影响程度以及基于光氧化的货架寿命方程。
(4)通过对奶粉包装内不同氧气浓度对其质量影响的研究,得到包装内为空气时,挥发性化合物丙醛、戊醛和己醛随储藏时间的延长,其增长速度较低氧和脱氧包装快很多,同时,维生素C降解速度明显快于其他两组。温度和氧气均影响维生素C的降解,但氧气对维生素C降解的影响更为显著。脱氧包装明显抑制了奶粉变质。
Milk powder is one of the main dairy products. It contains protein, fat, sugar, vitamin, etc. During storage, these nutrients are unstable and easily cause biochemical reactions such as fat oxidation, enzymatic browning and vitamin degradation. Therefore, This paper focused on the deterioration mechanism and the influences of temperature, light and oxygen concentration for infant formula. The interrelated equations and the prediction model based on key quality indicator were obtained in accordance of prediction model theory for food shelf-life.
This paper focused on researching on deterioration mechanism in milk powder and prediction method of shelf-life based on accelerated experiments. Results were as follow:
(1) According to the study of fat oxidation, enzymatic browning and vitamin degradation in milk powder, indicator and method were determined and theory and method of storage accelerated testing were established.
(2) Combined with deterioration mechanism in milk powder, enzymatic browning and vitamin C degradation were studied through the storage test under different temperatures and darkness. Rate of enzymatic browning and dynamic model of vitamin C degradation were obtained. Meanwhile, Shelf-life prediction model were established.
(3) For milk powder packed with packaging materials of different light transmittance, during storage test under constant temperature and humidity, related indicators in milk powder were studied and equation for Shelf-life was obtained based on light intensity.
(4) According to the study of milk powder packed with different oxygen concentration, the result showed propanal、pentanal and hexanal in milk powder packed with air had higher growth rate than others packed with low oxygen concentration or deoxidizing agent .Meanwhile, vitamin C degradation rate was obviously faster than the other two groups. Deoxidizer packaging for milk powder inhibited deterioration obviously.
引文
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2.詹世平,左秀锦,陈理.粉体产品的结块及预防[J] .中国粉体技术, 2002,8(4):42-43.
3.张佳程,苑社强.乳糖结晶作用及其对奶粉质量的影响[J].中国乳业,2002(4):34-35.
4.郭本恒.液态奶[M].北京:化学工业出版社,2004.
5.侯冬岩,回瑞华,徐丽丽,刘晓媛,李学成.奶粉中脂肪酸的气相色谱-质谱分析[J].分析测试学报,2007,26(21):231-232.
6.赵新淮.乳品化学[M].北京:科学出版社,2007.
7.李颜丽.奶饮料软包装脂氧化影响研究与材料选用[D]:[硕士学位论文].无锡:江南大学,2009.
8.柳琴.对食用植物油品质的影响因素分析[J].粮油加工.2006,13(4):6-7,12.
9.王宪靑,余善鸣,刘妍妍.油脂氧化的稳定性与抗氧化剂[J].肉类研究,2003(3):18-20,47.
10.李金影.硫酸亚铁微胶囊的制备及其应用研究[D]:[硕士学位论文].哈尔滨:东北农业大学,2008.
11.潘德堂.油脂产生酸败的原因及保证其品质的措施[J].天津粮油科技.1997(2):6-7.
12.张蕾.包装材料透光性对油炸食品氧化酸败的影响[J].包装工程.2004,25(1):47-48,67.
13.韩玉莲.油脂氧化常用检测方法及其评价[ [J].中国食品卫生杂志,1994,6(1): 57-60.
14.邓鹏,程永强,薛文通.油脂氧化及其氧化稳定性测定方法[J].食品科学,2005(26):196-199.
15. B. R. Nielsen, H. Stapelfeldt, L.H. Skibsted. Effect of Heat Treatment, Water Activity and Storage Temperature on the Oxidative Stability of Whole Milk Powder [J].Dairy Journal,1997,(7):331-339.
16. M. Romeu-Nadal, J.L. Cha′vez-Serv?′n, A.I. Castellote. M. Rivero, M.C. Lo′pez-Sabater. Oxidation stability of the lipid fraction in milk powder formulas[J], Food Chemistry ,2007,100(2) :756-763.
17. K. M. Thomsen, L. Lauridsen, L. H. Skibsted, J. Risbo. Two Types of Radicals in Whole Milk Powder. Effect of Lactose Crystallization, Lipid Oxidation and Browning Reactions [J].Journal of Agricultural and Food Chemistry,2005,53(5):1805-1811.
18. A. J. Angulo,J.M. Romera, M. Ramirez,A. Gil. Determination of Cholesterol Oxides in Dairy Products. Effect of Storage Conditions[J].Journal of Agricultural and Food Chemistry,1997,45(11):4318-4323.
19. F. Fenaille, P. Visani, R. Fumeaux, C. Milo and P.A. Guy. Comparison of mass spectrometry-based electronic nose and solid phase microextraction gas chromatography-mass spectrometry technique to assess infant formula oxidation[J]. Journal of Agricultural and Food Chemistry ,2003,51(9): 2790-2796.
20. M. Romeu-Nadal, A.I. Castellote and M.C. Lopez-Sabater,.Headspace gas chromatographic method for determining volatile compounds in infant formulas[J].Journal of Chromatography A ,2004,1046(1): 235-239.
21. F. Ulberth and D. Roubicek,.Monitoring of oxidative deterioration of milk powder by headspace gas chromatography[J].International Dairy Journal ,1995,5(6): 523-531.
22. G. Garcia-Llatas, M.J. Lagarda, F. Romero,P. Abellan, R.Farre. A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powdered infant formulas[J]. Food Chemistry ,2006,101 (3):1078-1086.
23.吴松,秦军.Maillard反应的机理研究[J].贵州工业大学学报, 2005,34(4):17-20.
24.汪东风,孙丽平,张莉.非酶褐变反应的研究进展[J].农产品加工学报,2006(10):9-19.
25. J. D. Block, M. Merchiers, L. Mortier, A. Braekman, W. Ooghe,R. Van Renterghem. Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods[J]. International Dairy Journal,2003,13(2-3): 87-94.
26.白巨娟.非晶态粉体及果汁非酶褐变的实验研究[D]: [硕士学位论文].大连:大连理工大学,2007.
27. H. Tsuji, H. Muramatsu. Blends of aliphatic polyesters:V Non-enzymatic and enzymatic hydrolysis of blends from hydrophobic poly (1-lactide) and hydrophilic poly (vinyl alcohol) [J].Polymer Degradation and Stability,2000, 71 (3):403-413.
28. A. Scaloni, V. Perillo. Characterization of heat-induced lactosylation products in caseins by immunoenzymatic and mass spectrometric methodologies[J].Biochimica at Biophysica Acta, 2002, 1598 (1-2):30-39.
29. E. Ferrer, A. Alegr′?a, R. Farr′e, P. Abell′an, F. Romero ,G. Clemente.Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period[J].Journal of the Science of Food and Agriculture,2003,83(5):465-472.
30.张佳程,苑社强.乳糖结晶作用及其对奶粉质量的影响[J].中国乳业,2002(4):33-35.
31. H.C. Troy, P.F. Sharo.α-andβ-lactose in some milk products[J].Dairy Sci,1930(13):140-151.
32. Y. Roos, M.Karel. Crystallization of amorphous lactose[J].Journal of Dairy Science,1992,57(2):775-777.
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