热处理对乳品风味及美拉德反应程度的影响

doi:10.12377/1671-4393.25.11.05

中国乳业 ›› 2025, Vol. 0 ›› Issue (11): 42-50.doi: 10.12377/1671-4393.25.11.05

热处理对乳品风味及美拉德反应程度的影响

陈银阁¹, 温凤亮^1,2,3, 肖然^1,2,3, 张养东¹, 郑楠¹, 赵艳坤⁴, 张红艳⁴, 欧国兵⁵, 王加启¹, 牛天娇^1,2,3,*

1 中国农业科学院北京畜牧兽医研究所,国家市场监督管理总局重点实验室（乳品质量数智监控技术）,北京 100193;
2 蒙牛鲜乳制品（天津）有限公司,天津 301700;
3 内蒙古蒙牛乳业（集团）股份有限公司,内蒙古呼和浩特 011500;
4 新疆维吾尔自治区农业科学院农业质量标准与检测技术研究所,新疆乌鲁木齐 830091;
5 新疆西域春乳业有限责任公司,新疆昌吉 831201

发布日期:2025-12-22
通讯作者: ^*牛天娇（1982-）,女,黑龙江齐齐哈尔人,博士,正高级工程师,研究方向为乳制品加工。
作者简介:陈银阁（1999-）,女,河南许昌人,硕士,研究方向为奶牛营养与牛奶质量安全;温凤亮（1976-）,男,内蒙古包头人,硕士,研究方向为乳制品加工;肖然（1988-）,女,黑龙江哈尔滨人,博士,研究方向为乳制品加工;张养东（1982-）,男,山东济宁人,博士,研究员,研究方向为牛奶品质调控;郑楠（1980-）,女,内蒙古包头人,博士,研究员,研究方向为奶产品质量安全风险评估与营养功能评价;赵艳坤（1990-）,女,河南周口人,博士,研究员,研究方向为乳品质量与安全;张红艳（1978-）,女,山东东明人,博士,正高级实验师,研究方向为乳品质量与安全;欧国兵（1976-）,男,重庆人,本科,高级畜牧师,研究方向为乳制品加工与开发;王加启（1967-）,男,安徽宿州人,博士,研究员,研究方向为奶牛营养与牛奶质量安全。
基金资助:
国家重点研发计划（2022YFD1301004）; 国家奶牛产业技术体系（CARS-36）; 新疆维吾尔自治区重点研发计划项目（2024B04005）

Effects of Heat Treatment on Dairy Flavor and the Degree of Maillard Reaction

CHEN Yinge¹, WEN Fengliang^1,2,3, XIAO Ran^1,2,3, ZHANG Yangdong¹, ZHENG Nan¹, ZHAO Yankun⁴, ZHANG Hongyan⁴, OU Guobing⁵, WANG Jiaqi¹, NIU Tianjiao^1,2,3,*

1 Beijing Institute of Animal Husbandry and Veterinary Medicine,Chinese Academy of Agricultural Sciences,National Market Supervision Administration Key Laboratory （Digital Intelligent Monitoring Technology for Dairy Quality）,Beijing 100193;
2 Mengniu Fresh Milk Products（Tianjin）Co.,Ltd.,Tianjin 301700;
3 Inner Mongolia Mengniu Dairy（Group）Co.,Ltd.,Hohhot Inner Mongolia 011500;
4 Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi Xinjiang 830091;
5 Xinjiang Xiyuchun Dairy Co.,Ltd.,Changji Xinjiang 831201

Published:2025-12-22

摘要/Abstract

摘要： [目的]本文系统研究了不同热处理条件对牛乳风味及美拉德反应程度的影响。[方法]通过设置生乳组、10 种间接式杀菌工艺（包括3 个时间2 s、15 s、30 min与10 个温度63~135 ℃）以及直接式杀菌工艺（130 ℃/0.5 s）,结合电子鼻风味分析、糠氨酸和乳果糖含量测定,综合评价热处理强度对乳品品质的作用。[结果]电子鼻可有效区分不同热处理组的风味特征,直接式杀菌工艺在风味上与其他组差异显著,（72~90 ℃）/15 s与（95~122 ℃）/15 s间接杀菌工艺风味差异明显,主要挥发性差异物质为硫化物、芳香成分和氮氧化合物。糠氨酸和乳果糖含量随温度升高而增加,尤其在135 ℃/15 s时急剧上升,反映出强烈热损伤;而直接式杀菌工艺（130 ℃/0.5 s）能有效抑制美拉德反应产物生成,糠氨酸和乳果糖含量分别介于90~95 ℃/15 s和72~80℃/15 s工艺之间。[结论]直接式杀菌工艺在实现灭菌和延长货架期的同时,可显著控制热损伤并保留良好风味,适用于高品质UHT乳生产;低温间接杀菌工艺热负荷低、风味变化小,适用于巴氏乳;中温工艺则适用于延长货架期乳制品。本研究为优化乳品热处理工艺、平衡灭菌效果与风味品质提供了理论依据和技术支持。

关键词: 热处理强度, 风味, 电子鼻, 糠氨酸, 乳果糖

Abstract: [Objective] This study systematically investigated the effects of different heat treatment conditions on milk flavor and the degree of the Maillard reaction. [Method] Raw milk,10 indirect sterilization processes （including three holding times：2 s,15 s,30 min and ten temperatures：63~135 °C）,and a direct sterilization process （130 °C/0.5 s） were established. The effects of heat treatment intensity on dairy product quality were comprehensively evaluated using electronic nose flavor analysis,furosine,and lactulose content determination. [Result] The electronic nose effectively distinguished the flavor profiles of different heat treatment groups. The direct sterilization process showed significant flavor differences compared to other groups. Notable flavor differences were also observed between the （72~90 °C）/15 s and （95~122 °C）/15 s indirect sterilization processes,with the main volatile differential compounds being sulfides,aromatic components,and nitrogen oxides. The contents of furosine and lactulose increased with rising temperature,showing a sharp rise particularly at 135 °C/15 s,indicating severe heat damage. In contrast,the direct sterilization process （130 °C/0.5 s） effectively inhibited the formation of Maillard reaction products,with furosine and lactulose contents falling between those of the 90~95 °C/15 s and 72~80 °C/15 s processes,respectively. [Conclusion] The direct sterilization process achieves sterilization and extends shelf life while significantly controlling heat damage and retaining favorable flavor,making it suitable for producing high-quality UHT milk. Low-temperature indirect sterilization processes,with low thermal load and minimal flavor changes,are suitable for pasteurized milk. Medium-temperature processes are applicable for extended shelf life （ESL） dairy products. This research provides a theoretical basis and technical support for optimizing dairy heat treatment processes to balance sterilization effectiveness with flavor quality.

Key words: heat treatment intensity, furosine, lactulose, flavor, electronic nose

陈银阁, 温凤亮, 肖然, 张养东, 郑楠, 赵艳坤, 张红艳, 欧国兵, 王加启, 牛天娇. 热处理对乳品风味及美拉德反应程度的影响[J]. 中国乳业, 2025, 0(11): 42-50.

CHEN Yinge, WEN Fengliang, XIAO Ran, ZHANG Yangdong, ZHENG Nan, ZHAO Yankun, ZHANG Hongyan, OU Guobing, WANG Jiaqi, NIU Tianjiao. Effects of Heat Treatment on Dairy Flavor and the Degree of Maillard Reaction[J]. China Dairy, 2025, 0(11): 42-50.

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热处理对乳品风味及美拉德反应程度的影响

Effects of Heat Treatment on Dairy Flavor and the Degree of Maillard Reaction

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