| 超高温灭菌乳货架期品质稳定性变化研究 |
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| 引用本文： | 吕瑞娜,王莉君,邵平平,石青青,李林强.超高温灭菌乳货架期品质稳定性变化研究[J].农产品加工．学刊,2011(10):33-35. |
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| 作者姓名： | 吕瑞娜 王莉君 邵平平 石青青 李林强 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院 |
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| 基金项目： | 陕西师范大学创新性实验项目(CX10038) |
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| 摘 要： | 研究了超高温灭菌乳货架期理化特性的变化,为提高其货架期品质稳定性提供理论基础。取贮存1～6月UHT牛乳,测定上下层乳脂肪、蛋白质、总固形物含量及流变学特性。结果表明,3个月后UHT乳脂肪上浮量显著增加(p<0.05);4个月货架期后蛋白质下沉量显著增大(p<0.05);6个月货架期后上下层乳液总固形物含量无显著差异(p>0.05);6个月货架期后上层乳液的黏度高于下层乳液。超高温灭菌乳货架期3个月后发生脂肪上浮、蛋白质和总固形物下沉、上下层黏度不均一现象。
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| 关 键 词： | 牛乳 超高温灭菌乳 货架期 品质 稳定性 |
Quality Properties Stability Change of Ultra-high Temperature Sterilization Milk during Shelf-life |
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| Lv Ruina,Wang Lijun,Shao Pingping,Shi Qingqing,Li Linqiang.Quality Properties Stability Change of Ultra-high Temperature Sterilization Milk during Shelf-life[J].Nongchanpin Jlagong.Xuekan,2011(10):33-35. |
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| Authors: | Lv Ruina Wang Lijun Shao Pingping Shi Qingqing Li Linqiang |
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| Institution: | (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an,Shaanxi 710062,China) |
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| Abstract: | In this paper,physical and chemical properties of ultra-high temperature sterilization(UHT) milk are analyzed during shelf-life,in order to provide a theoretical basis for preventing UHT milk from quality changing during shelf-life.UHT milk stored 1 to 6 months are determined the contents of the up and the low milk fat,protein,total solids,and rheological properties.The results show that fat content of UHT milk significantly floats during shelf-life(p<0.05),protein significantly sinked after 4 months shelf-life(p<0.05),there is no significant difference on total solids(TS) content between the up and the low after 6 months shelf-life(p>0.05),up UHT milk viscosity is higher than that of the low after 6 months shelf-life. UHT milk will lead to fat float,protein and total solids sink,viscosity of the up and the low uneven after 3 months shelf-life. |
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| Keywords: | milk UHT milk shelf-life quality stability |
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