摘要
牛乳营养丰富,但极易引发细菌微生物的生长并导致腐败变质。因此,乳企常采取适宜的热杀菌工艺进行处理。生牛乳经不同类型热杀菌处理后,其风味物质的数量和种类及感官特征改变明显。牛乳风味不仅是影响消费者购买欲望的重要因素,其风味物质的种类和含量还是评价乳制品品质的关键指标。鉴于此,文章对比了巴氏杀菌、超高温瞬时灭菌、超巴氏杀菌和蒸汽浸入式杀菌4种热杀菌技术对牛乳制品风味物质的影响,介绍了提取和分离鉴定方法的研究现状,总结了乳制品常用的2种感官评价手段,并进一步探讨了现有研究的局限性及未来发展方向,以期为牛乳制品风味物质的深入研究及热杀菌工艺的创新提升提供理论依据和借鉴。
Milk is rich in nutrients,which is easy to cause the growth of bacteria and microorganisms,leading to spoilage,so dairy enterprises often adopt appropriate thermal sterilization technology for treatment.After different sterilization treatments,the quantity and variety of flavor substances and sensory characteristics of raw milk alter obvious.The flavor of milk is not only an important factor affecting consumers’purchasing desire,but also a key indicator for evaluating the quality of dairy products based on the type and content of flavor compounds.In view of this,this article compared the effects of four sterilization treatments,namely pasteurization,ultra-high temperature instantaneous sterilization,ultra pasteurization,and infusion technology,on flavor substances in dairy products,introduced the research status of extraction and separation identification methods,and summarized two commonly used sensory evaluation methods in dairy products,and discussed the limitations of existing research and future development direction,in order to provide theoretical basis and reference for in-depth research on flavor substances in dairy products and innovative improvement of thermal sterilization processes.
作者
俞嘉毅
许凌云
郭冬媛
王晋
YU Jiayi;XU Lingyun;GUO Dongyuan;WANG Jin(China Association of Bakery&Confectionery Industry,Beijing 100833,China;Chinese Academy of Inspection and Quarantine,Beijing 100176,China;Bakery China Exhibitions Co.,Ltd.,Beijing 100044,China)
出处
《食品科技》
北大核心
2025年第3期276-283,共8页
Food Science and Technology
关键词
牛乳
热杀菌工艺
挥发性风味物质
检测方法
milk
thermal sterilization process
volatile flavor substances
detection method
作者简介
俞嘉毅(1986-),男,江苏无锡人,工程师,研究方向为食品安全管理、食品检测、食品风味化学、食品标准撰写等。
