[目的] 研究不同储存温度对超巴奶、UHT奶中乳果糖含量的影响。[方法] 将超巴奶、UHT奶分别4 ℃、25 ℃、50 ℃储存,定期检测超巴奶、UHT奶中乳果糖含量。[结果] 超巴奶、UHT奶中乳果糖含量呈增长趋势,且UHT奶中乳果糖含量明显高于超巴奶。[结论] 50 ℃储存48 h后,超巴奶、UHT奶中乳果糖含量迅速增加,不利于牛奶营养物质保持。
[Objective] The effects of different storage temperature on lactulose contents in super pasteurized milk and UHT milk were studied. [Methods] Super pasteurized milk and UHT milk were stored at 4 ℃,25 ℃ and 50 ℃ respectively,and the content of lactulose in super pasteurized milk and UHT milk was detected regularly. [Results] When stored at 4 ℃,25 ℃ and 50 ℃,the lactulose content of super pasteurized milk and UHT milk showed an increasing trend,and the lactulose content of UHT milk was significantly higher than that of super pasteurized milk. [Conclusion] After being stored at 50 ℃ for 48 h,the lactulose content of super pasteurized milk and UHT milk increased rapidly,which was not conducive to the maintenance of milk nutrients.
[1] 宋佳慧. 牛奶成分对咖啡感官品质的影响规律及相关机制分析[D].无锡:江南大学,2021.
[2] Morales F,Romero C,Jimenez-Perez S.Evaluation of heat-induced changes in Spanish commercial milk:Hydroxymethylfurfural and available lysine content[J].International Journal of Food Science and Technology,1996,31:411-418.
[3] Browning E,Lewis M,Macdougall D.Predicting safety and quality parameters for UHT-processed milks[J].International Journal of Dairy Technology,2001,54(3):111-120.
[4] Leen M,An Braekman,Dagmar C,et al.Intrinsic indicators for monitoring heat damage of consumption milk[J].Biotechnology Agronomy Society and Environment,2000,4(4):221-225.
[5] Morales F J,Romero C,Jimenez-Perez S.Application of a clarifying reagent index as a heat-induced parameter in commercial milk[J].Journal of Food Protection,1997,60:1241-1246.
[6] Cécile R,Delphine L,Emilie R,et al.Mitigation strategies of acrylamide,furans,heterocyclic amines and browning during the Maillard reaction in foods[J].Food Research International,2016,90:154-176.
[7] 陈美霞,郝欣雨,尚丽君,等.不同储存条件对液态奶中乳果糖质量浓度的影响[J].中国乳品工业,2021,(49)7:4-5.
[8] Lan X,Wang J,Bu D,et al.Effects of heating temperatures and addition of reconstituted milk on the heat indicators in milk[J].Journal of Food Science,2010,75(8):653-658.
[9] 中华人民共和国农业部.NY/T 939—2016 巴氏杀菌乳和 UHT 灭菌乳中复原乳的鉴定[S].
