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食品研究与开发:2025,46(2):81-89
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超声波处理对乳糖酶水解低乳糖牛乳品质的影响
(1. 黑龙江东方学院 食品工程学院,黑龙江 哈尔滨 150066;2. 黑龙江省市场监督管理人才培养发展中心,黑龙江 哈尔滨 150076)
Effect of Ultrasonic Treatment on the Quality of Low-Lactose Milk
(1. College of Food Engineering,East University of Heilongjiang,Harbin 150066,Heilongjiang,China;2. Heilongjiang Province Market Supervision and Management Talent Training and Development Center,Harbin 150076,Heilongjiang,China)
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投稿时间:2023-12-06    
中文摘要: 目前对牛乳的杀菌方式主要是热处理,但经过热处理后牛乳的品质会受到不同程度的破坏,而超声波处理能较好保留低乳糖牛乳中的营养成分。因此,该文对超声波处理低乳糖牛乳进行研究,以酸度和pH 值为指标,考察不同超声功率(100、150、200、250 W)和超声时间(5、10、15、20 min)对低乳糖牛乳在4 ℃条件下贮藏21 d 品质的影响。结果显示:最佳杀菌条件为超声功率150 W、超声时间10 min。由贮藏期试验可知,经超声波处理后在4 ℃贮藏环境下,低乳糖牛乳能保存15 d 左右,而未经过超声波杀菌处理的鲜牛奶和低乳糖牛乳仅能保存6 d 左右。由贮藏期稳定性试验可知,经超声波处理后低乳糖牛乳在4 ℃条件下可贮藏15 d 以内,稳定性试验呈阴性,未发现酸败、脂肪分层现象,贮藏15 d 仍保持较好品质。在一定范围内随着超声功率提高、超声时间延长,由于超声波的乳化均质作用,低乳糖牛乳的品质逐渐改善,其中低乳糖牛乳的浊度降低、乳化性质逐渐增高。
中文关键词: 低乳糖牛乳  超声波  牛乳品质  杀菌  贮藏
Abstract:At present,milk is mainly sterilized by heat treatment,which,however,will deteriorate the quality of milk to varying degrees. Ultrasonic treatment can retain the nutrients in low-lactose milk. Low-lactose milk was subjected to ultrasonic treatment,and the effects of different ultrasonic power (100,150,200,and 250 W)and ultrasonic time (5,10,15,and 20 min) on the quality of low-lactose milk stored at 4 ℃ for 21 days were studied with acidity and pH as indicators. The results showed that the optimal sterilization conditions were ultrasonic treatment at 150 W for 10 min. The storage test showed that low-lactose milk could be preserved for about 15 d after ultrasonic treatment,while fresh milk and low-lactose milk without ultrasonic sterilization could only be preserved for about 6 d. The stability test during the storage period showed that the low-lactose milk could be stored for 15 d under 4 ℃,with negative result in the alcohol test,no rancidity or fat stratification,and it still maintained good quality after storage for 15 d. As the ultrasonic power and ultrasonic time increased within certain ranges,the quality of low-lactose milk was gradually improved due to the emulsification and homogenization effects of ultrasound,which decreased the turbidity and improved the emulsifying properties of low-lactose milk.
文章编号:202502012     中图分类号:    文献标志码:
基金项目:黑龙江省重点研发计划指导类项目(GZ20210166)
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