该文旨在研究初始脂肪含量、贮存温度对超高温灭菌(ultra high temperature sterilized,UHT)牛奶贮存期间的品质变化及货架期影响规律.对23、30、37 ℃无光照贮存过程中不同初始脂肪含量UHT纯牛奶的色泽、蛋白水解度、叛基含量进行分析,比较各指标对感官评分的Pearson系数,应用Arrhenius方程等建立货架期预测模型.随着贮存时间的延长、贮存温度的升高,样品的褐变指数、蛋白水解度、羰基含量均随之提高,而感官评分值降低;将感官评分和其他指标进行Pearson相关性分析筛选出褐变指数作为反映其品质变化的关键指标,建立基于初始脂肪含量和贮存温度影响的货架期预测模型,模型预测值与实际货架期验证比较,相对误差小于10％.所建预测模型可有效预测无光照下不同初始脂肪含量UHT牛奶货架期.
The effects of initial fat content and storage temperature on the quality change and shelf life of ultra-high temperature steri-lized(UHT)milk during storage were studied.The color,degree of protein hydrolysis,and carbonyl content of UHT pure milk with dif-ferent initial fat content were analyzed during storage at 23 ℃,30℃,and 37℃without light,the Pearson coefficient of each index on the sensory score was compared,and the shelf-life prediction model was established using Arrhenius equation.With the prolongation of storage time and the increase of storage temperature,the browning index,degree of protein hydrolysis,and carbonyl content of the samples increased,while the sensory score decreased.Pearson correlation analysis was performed on the sensory score and other indicators,and the browning index was selected as the key indicator to reflect the quality change.A shelf-life prediction model based on the effect of ini-tial fat content and storage temperature was established.Compared with the actual shelf-life verification,the relative error of the predicted value of the model was less than 10％.The established prediction model can effectively predict the shelf life of UHT milk with different in-itial fat content under no light.
习鸿杰;宋利君;邓玉明;李泽鹏;卢立新;曾科
江南大学机械工程学院,江苏无锡,214122||江苏省食品先进制造装备技术重点实验室,江苏无锡,214122内蒙古乳业技术研究院有限责任公司,内蒙古呼和浩特,010100
UHT牛奶;脂肪含量;褐变指数;货架期;预测模型
UHT milk;fat content;browning index;shelf life;prediction model
《食品与发酵工业》 2024 (001)
127-132 / 6
内蒙古自治区科技计划项目(2020-科技兴蒙-国创中心-8)
10.13995/j.cnki.11-1802/ts.034566
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