选取我国东南某乳品企业特优级（A+）生乳,采用不同巴氏杀菌温度74 ℃、75 ℃、76 ℃、77 ℃、78 ℃、79 ℃和80 ℃（15 s保持时间）,检测杀菌乳中的热敏感物质糠氨酸、碱性磷酸酶、乳过氧化物酶和乳中生物活性物质免疫球蛋白、乳铁蛋白、ɑ-乳白蛋白、β-乳球蛋白的含量。试验结果显示,优质乳在74 ℃和75 ℃杀菌条件下活性物质变化不大,杀菌温度从76 ℃提高至80 ℃的过程中,随着杀菌温度的升高,乳中活性成分急剧降低。综合分析,优质巴氏杀菌乳的生产推荐采用75 ℃/15 s的温度时间组合,为行业同类产品生产参数的选取提供了参考。
The super grade A+ raw milk of a dairy enterprise in Southeast China was selected and pasteurized at different temperatures 74 ℃、75 ℃、76 ℃、77 ℃、78 ℃、79 ˚C and 80 ℃ （holding time is 15 s）to detect the content of heat sensitive substances such as furosine,alkaline phosphatase,milk peroxidase and bioactive substances such as Immunoglobulin,lactoferrin,ɑ-lactalbumin,β-lactoglobulin. The results showed that the quality of bioactive substance in milk between the conditions of 74˚C and 75 ℃ changed a little,when the sterilization temperature changed from 76˚C to 80˚C with the increase of sterilization temperature,the active components in milk decreased sharply. Through comprehensive analysis,it is recommended to adopt the temperature and time combination of 75˚C/15s for the production of premium pasteurized milk,to provide reference for the selection of production parameters of similar products in diary industry.
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