直接蒸汽式灭菌对纯牛奶风味和品质的影响

doi:10.12377/1671-4393.26.09.15

摘要/Abstract

摘要： [目的]探究直接蒸汽式灭菌对纯牛奶风味和品质的影响。[方法]系统研究不同温度-时间组合（在相同和不同灭菌效率F₀值条件下）对纯牛奶口感、活性物质、风味成分及6 个月保质期稳定性的影响。[结果]在F₀=10条件下,灭菌温度越高（156 ℃）、时间越短（0.2 s）,α-乳白蛋白和β-乳球蛋白保留率越高,口感新鲜度越好,蒸煮味最弱;GC-MS分析表明,酸类物质随热处理挥发减少,酮类与含硫化合物随处理时间延长而增加,与蒸煮味评分呈正相关;保质期试验显示,F₀≥10可确保产品在常温下6 个月内无增稠、发苦等劣变现象。[结论]本研究为高品质常温纯牛奶的工艺优化提供了理论依据。

关键词: 直接蒸汽式灭菌, 纯牛奶, 活性物质, 风味, 保质期

Abstract: [Objective] To investigate the effects of direct steam sterilization on the flavor and quality of pure milk.[Method]A systematic study was conducted on the influence of different temperature-time combinations（under the same and different sterilization efficiency F₀ values）on the taste,active substances,flavor components,and stability of the 6-month shelf life of pure milk.[Result]Under the condition of F₀=10,the higher the sterilization temperature（156 ℃）and the shorter the time（0.2 s）,the higher the retention rate of α-lactalbumin and β-lactoglobulin,the better the freshness of the taste,and the weakest cooking flavor;GC-MS analysis indicated that the amount of acidic substances decreased with heat treatment,while ketones and sulfur-containing compounds increased with the extension of treatment time,and were positively correlated with the cooking flavor score;The shelf life test showed that when F₀ value≥10,the product could be ensured to have no deterioration phenomena such as thickening and bitterness at room temperature within 6 months.[Conclusion]This study provided a theoretical basis for the process optimization of high-quality pasteurized pure milk.

Key words: direct steam sterilization, pure milk, active substance, flavor, shelf life

刘丽, 陆淳, 韩兆盛, 解晓彤. 直接蒸汽式灭菌对纯牛奶风味和品质的影响[J]. 中国乳业, 2026, 0(9): 110-116.

LIU Li, LU Chun, HAN Zhaosheng, XIE Xiaotong. The Impact of Direct Steam Sterilization on the Flavor and Quality of Pure Milk[J]. China Dairy, 2026, 0(9): 110-116.

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