如何改善灭菌乳的口感是我国乳品企业一直在研究的课题。本文通过对灭菌乳生产工艺条件的研究,探索了脱气工艺和均质工艺对灭菌乳口感和风味的影响。结果表明：当脱气参数在50 ℃,0.7 bar;60 ℃,0.3~0.5 bar;70 ℃,0.3 bar时,既能保证灭菌乳中的氧残存量≤3 ppm,又能保证香气成分的存留及异味的去除,为最佳脱气参数;研究了不同均质压力对灭菌乳口感及乳脂肪球大小的影响,结合口感测试及产品稳定性观察结果,确定最佳均质压力为150 bar。通过以上工艺条件制得的灭菌乳产品口感新鲜、无异味、奶香浓郁。

How to improve the taste of sterilized milk is a research topic in dairy enterprises in China. In this paper,the effects of degassing process and homogenization process on the taste and flavor of pasteurized milk were studied.The results showed that when the degassing parameter was at 50 ℃,0.7 bar;60 ℃,0.3 ~0.5 bar;70 ℃ and 0.3 bar ,the optimal degassing parameters can not only ensure the oxygen residual storage in milk ≤3 PPM,but also ensure the retention of milk aroma components and the removal of peculiar smell.The effects of different homogenizing pressures on milk taste and milk fat globule size were studied. Combined with the results of taste test and product stability observation,the optimal homogenizing pressure was 150 bar. The sterilized milk products prepared by the above technological conditions have fresh taste,no peculiar smell and rich milk flavor.