超高温瞬时杀菌对纯牛奶风味影响的研究进展
Research progress on the effect of ultra-high temperature processing on the flavor of pure milk
谭伟 1贺保平 1樊启程 1巴根纳1
作者信息
- 1. 内蒙古伊利实业集团股份有限公司,呼和浩特 010110
- 折叠
摘要
文章介绍了液态牛奶经过超高温瞬时杀菌后所产生的重要风味物质硫化物和羰基化合物,以及它们对纯牛奶蒸煮味和热牛奶味等特征风味的影响.阐明硫化氢、甲硫醇等9种硫化物和甲基酮、内酯等7种羰基化合物的来源和形成机理.分析脂肪含量、蛋白含量和热处理强度对硫化物和羰基化合物形成的影响,以及可能替代热处理的潜在技术对纯牛奶风味和微生物的影响,为杀菌工艺的选择和参数的设定提供科学参考,为分析不同纯牛奶风味的差异提供理论依据.
Abstract
This article focuses on the types of important flavor substances generatedfrom liquid milk after ultra-high temperature instantaneous ster-ilization:sulfides and carbonyl compounds,as well as their effects on the characteristic flavors of pure milk,such as cooking flavor and hot milk flavor.We clarified the sources and formation mechanisms of 9 kinds of sulfides such as hydrogen sulfideand methyl mercaptan,as well as 7 kinds of carbonyl compounds such as methyl ketones and lactones.We also explained the effects of fat content,protein content,and heat treatment intensity on the formation of sulfides and carbonyl compounds,as well as the potential impact of alternative heat treatment technologies on the flavor and microorganisms of pure milk.It will help to provide scientific reference to select sterilization process and set parameters,and help to clarify the ra-tionale behind the flavor difference of different pure milk products.
关键词
纯牛奶/风味成分/超高温瞬时杀菌/热处理Key words
pure milk/flavor components/ultra-high temperature processing(UHT)/heat treatment引用本文复制引用
基金项目
国家乳业技术创新中心纵向项目(2023-JSGG-12)
出版年
2024
NETL
NSTL
万方数据