中国乳业 ›› 2022, Vol. 0 ›› Issue (12): 82-88.doi: 10.12377/1671-4393.22.12.16

• 质量安全 • 上一篇    下一篇

贮藏温度及时间对巴氏杀菌乳保质期的影响研究

付小军, 许应萍, 吴开富, 查永杰   

  1. 重庆市天友乳业股份有限公司,重庆 401120
  • 出版日期:2022-12-25 发布日期:2023-01-10
  • 作者简介:付小军（1976-）,男,重庆人,本科,高级工程师,研究方向为乳制品加工技术与质量控制;许应萍（1976-）,女,重庆人,本科,工程师,研究方向为乳制品加工技术与质量控制;吴开富（1983-）,男,四川遂宁人,本科,助理工程师,研究方向为乳制品加工技术与质量控制;查永杰（1992-）,女,重庆人,本科,助理工程师,研究方向为乳制品加工技术与质量控制。

Effect of Storage Temperature and Time on Shelf Life of Pasteurized Milk

FU Xiaojun, XU Yingping, Wu Kaifu, ZHA Yongjie   

  1. Chongqing Tianyou Dairy Co.,Ltd.,Chongqing 401120
  • Online:2022-12-25 Published:2023-01-10

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摘要： [目的]研究巴氏杀菌乳贮藏温度及时间对保质期的影响。[方法]以75 ℃,15~20 s热处理的新鲜巴氏杀菌乳为研究对象,分析其在6 ℃、10 ℃、15 ℃恒温条件下贮藏,样品大肠菌群、菌落总数、酸度及感官品质的变化。[结果]巴氏杀菌乳在6 ℃条件下贮藏,产品质量可控且有保障,7 天内不会发生变质;巴氏杀菌乳在10 ℃条件下贮藏,产品质量在6 天内有保障,不易出现变质;巴氏杀菌乳在15 ℃条件下贮藏,产品质量在3~4 天内有保障,在第4~5天开始出现变质。

关键词: 贮藏温度, 贮藏时间, 巴氏杀菌乳, 变质

Abstract: [Objective]To study the effect of storage temperature and time on shelf life of pasteurized milk.[Method]The fresh pasteurized milk treated at 75 ℃,15~20 s was used as the research objective. The storage conditions of pasteurized milk at 6 ℃,10 ℃,15 ℃ were analyzed,changes of coliform group, total number of colony,acidity and sensory quality of samples.[Result]When pasteurized milk was stored at 6 ℃,the quality of the product could be controlled and guaranteed,and no spoilage occurred within 7 days,while when pasteurized milk was stored at 10 ℃,the quality of the product was guaranteed within 6 days,the quality of pasteurized milk was guaranteed in 3~4 days and began to deteriorate in 4~5 days after storage at 15 ℃.

Key words: storage temperature, storage time, pasteurized milk, spoilage

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