食品科学 ›› 2020, Vol. 41 ›› Issue (24): 131-136.doi: 10.7506/spkx1002-6630-20191206-069

• 成分分析 • 上一篇    下一篇

热处理条件对巴氏杀菌乳风味品质的影响

杨姗姗,丁瑞雪,史海粟,洛雪,杨梅,岳喜庆,武俊瑞   

  1. (沈阳农业大学食品学院,辽宁 沈阳 110866)
  • 出版日期:2020-12-25 发布日期:2020-12-28
  • 基金资助:
    国家自然科学基金面上项目(31871831);辽宁省高等学校创新人才支持计划项目(LR2019065); 沈阳农业大学“天柱山英才”支持计划项目;辽宁省自然科学基金指导计划项目(2019-ZD-0714)

Effects of Different Heat Treatment Conditions on the Flavor of Pasteurized Milk

YANG Shanshan, DING Ruixue, SHI Haisu, LUO Xue, YANG Mei, YUE Xiqing, WU Junrui   

  1. (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2020-12-25 Published:2020-12-28

摘要: 分别采用低温长时(62、65、68 ℃;20、25、30、35 min)和高温短时(72、75、80、83、85 ℃;15、20、30 s)巴氏杀菌工艺对原料乳进行热处理,利用电子舌、气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)、全自动氨基酸分析仪对不同热处理条件下的巴氏杀菌乳进行风味品质的评定,探究不同热处理条件对巴氏杀菌乳风味品质的影响。结果表明:与低温长时巴氏杀菌法相比,高温短时巴氏杀菌更能保留原料乳中的风味。利用GC-MS对样品中的挥发性风味物质进行检测,原料乳中共有19 种挥发性风味物质,11 种加热后消失,产生了42 种新物质。在低温长时巴氏杀菌乳中,挥发性风味物质主要为醇、酯、酸、烷类物质;高温短时巴氏杀菌组中,酚、醛、酮类物质较多。对巴氏杀菌乳中呈味氨基酸的研究发现,低温长时巴氏杀菌有利于鲜味氨基酸的产生,高温短时杀菌使乳中苦味氨基酸的含量增加,甜味氨基酸的含量在75 ℃、20 s时达到最大值,但基本不随杀菌条件的改变发生变化,为增强和改善巴氏杀菌乳制品品质及工艺提供了一定的理论依据。

关键词: 巴氏杀菌乳;热处理;电子舌;气相色谱-质谱;全自动氨基酸分析仪

Abstract: The flavor characteristics of milk undergoing low-temperature long-time (LTLT) pasteurization (62, 65 and 68 ℃; 20, 25, 30 and 35 min) or high-temperature short-time (HTST) pasteurization (72, 75, 80, 83, and 85 ℃; 15, 20, and 30 s) were evaluated by electronic tongue, gas chromatography-mass spectrometry (GC-MS) and automatic amino acid analyzer, in order to study the effect of different heat treatment conditions on the flavor of pasteurized milk. The results showed that compared with LTLT pasteurization, HTST pasteurization could better retain the flavor of raw milk. By GC-MS, a total of 19 volatile flavor compounds were identified in raw milk, and 11 of these disappeared after heating, but 42 compounds were newly produced. In the LTLT pasteurized milk, the volatile flavor substances were mainly alcohol, ester, acid and alkane; in the HTST pasteurized milk, phenols, aldehydes and ketones were more abundant. It was found that LTLT pasteurization was beneficial to the production of flavor amino acids, while HTST pasteurization increased the content of bitter amino acids in milk, and the content of sweet amino acids reached the maximum value after treatment at 75 ℃ for 20 s, which basically did not change with varying sterilization conditions. This study provides a theoretical basis for improving the quality of pasteurized dairy products and the pasteurization process.

Key words: pasteurized milk; heat treatment; electronic tongue; gas chromatography-mass spectrometry; automatic amino acid analyzer

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