期刊文献+

液态配方乳储藏过程中物理性质变化的研究 预览

Study on Physical Properties Change of Liquid Formula Milk during Storage
在线阅读 免费下载
收藏 分享 导出
摘要 为研究液态配方乳在储藏期内物理性状的变化及温度对其变化的影响,将液态配方乳在25、30、40℃下储藏6个月,通过测定pH、黏度、粒径、Zeta-电位、颜色、上下层脂肪和蛋白质以及底层矿物质含量来进行对比分析。结果表明,储藏期间液态配方乳pH、黏度降低,色差和粒径逐渐增大,并且随温度升高,变化速度加快。25℃时,脂肪上浮和蛋白质沉淀略有变化,但40℃时变化情况较为严重。通过相关性分析发现,矿物质与蛋白质沉淀形成关系密切。回归分析表明,不同指标在同样的加速条件下对常温下货架期的预测关系是不同的,实际操作时需根据产品的配方特性筛选出适用的指标进行货架期预测。本研究有助于液态配方乳储藏期内品质保持、储运条件的选择及货架期的预测。 The physical properties of liquid formula milk and effect of temperature on the properties were studied under different storage temperatures(25,30 and 40 ℃)for 6 months. pH,viscosity,particle size,Zeta-potential,color,fat(upper and bottom)and protein,bottom minerals were analyzed. The results indicated that pH and viscosity of liquid formula milk decreased while color change and particle size increased gradually during the storage,and the rate of change accelerated with the increase of temperature. Fat separation and protein precipitation increased slightly at 25 ℃,but became more serious at 40 ℃. Correlation analysis showed that bottom mineral contents were significantly related to protein precipitation. Uni-variate regression analysis indicated that different indexes had different prediction relationship for shelf life at room temperature under the same accelerated condition,and the applicable indexes of shelf life prediction should be selected according to the formula characteristics of products in practical analysis. This research could provide some guidelines for the quality maintenance of liquid formula milk during transportation and storage,also for its shelf-life prediction.
作者 冯晓涵 庄柯瑾 田芳 毛颖异 陈磊 赵艳荣 关岩 姜毓君 FENG Xiao-han;ZHUANG Ke-jin;TIAN Fang;MAO Ying-yi;CHEN Lei;ZHAO Yan-rong;GUAN Yan;JIANG Yu-jun(Key Lab of Dairy Science,Ministry of Education,College of Food Science, Northeast Agricultural University,Harbin 150030,China;Abbott Nutrition Research & Development Center,Shanghai 200233,China)
出处 《食品工业科技》 CAS 北大核心 2019年第15期45-51,共7页 Science and Technology of Food Industry
基金 国家高层次人才特殊支持计划资助项目。
关键词 液态配方乳 储藏 物理性质变化 温度 货架期预测 liquid formula milk storage physical properties change temperature shelf-life prediction
作者简介 冯晓涵(1995-),女,硕士研究生,研究方向:乳品加工与质量安全,E-mail:1037776221@qq.com;通讯作者:关岩(1956-),男,硕士,研究方向:营养品产品开发,E-mail:yan.guan@abbott.com;姜毓君(1971-),男,博士,教授,研究方向:食品科学,E-mail:yujun_jiang@163.com。
  • 相关文献

参考文献10

二级参考文献78

  • 1苏米亚,莫蓓红.超高温牛奶产品货架期内的稳定性分析方法[J].乳业科学与技术,2006,28(5):221-223. 被引量:23
  • 2金世琳.乳品生物化学[M].北京:中国轻工业出版社.1988.189. 被引量:3
  • 3张树立.嗜冷菌脂肪酶对UHT乳脂肪上浮的影响及控制措施的研究[D].内蒙古:内蒙古农业大学,2005. 被引量:3
  • 4Korycka-Dahl M,Rlbadeau Dumas B,Chene N,et al. Piasmin activity in milk[J]. J Daio Sci.,1983,66:704-711. 被引量:1
  • 5RHB102-2004,灭菌乳感官质量评鉴细则[s].中国乳制品工业行业规范. 被引量:1
  • 6王辉.耐热蛋白酶对UHT乳品质影响规律的研究[D].哈尔滨:东北农业大学,2008. 被引量:3
  • 7Cliffe Allan J.A new method for the detection of microbial proteolytic enzymes in milk[J].Dairy Sci,1982,49(4):209-219. 被引量:1
  • 8AL-KADAMANY E,TOUFEILI I,KHATAR M.Determination of shelf life of concentrated yogurt(Labneh)produced by in-bag straining of set yogurt using hazard analysis[J].Journal of Dairy Science,2001,85(6):1023-1030. 被引量:1
  • 9Kocak H R.Age gelation of UHT whole milk as influenced by storage temperature[J].Dairy Technol,1985,40(2):14-21. 被引量:1
  • 10Cardelli C,Labuza TE.Application of Weibull hazard analysis to the determination of the shelf life of roasted and ground coffee[J].Lebensm Wiss ti Technol,2001,34(5):273-278. 被引量:1

共引文献7

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈