复合磷酸盐螯合剂对超高压处理的骆驼乳品质的影响OACSTPCD

Camel milk has high nutritional value and health benefits,but the curdling phenomenon often occurs during ultra-high-pressure sterilization.Thus,it is necessary to add a phosphate chelating agent to improve the stability of camel milk.The purpose of this study was to explore the effect of ultra-high-pressure treatment on the quality of camel milk.In this study,camel milk after ultra-high-pressure treatment was used as the research object.The types and proportions of different phosphate chelating agents were evaluated by sensory evaluation.The process of ultra-high-pressure treatment after adding a phosphate chelating agent was optimized.Then,the ultra-high pressure camel milk that was added with compound phosphate chelating agent was analyzed by physical and chemical indexes,rheo-logical properties,and sensory flavor.Camel milk was treated with a complex phosphate chelator consisting of 0.07％sodium pyrophos-phate and 0.1％sodium hexametaphosphate at ultra-high-pressure of 550 MPa for 22 min.Results showed a decrease in acidity value,an increase in pH,an improvement in rheological properties,a decrease in acidity,bitterness,and astringency,and a decrease in sensitivity to nitrogen oxides,aldehydes,ketones,and aromatic compounds.In conclusion,the addition of a complex phosphate chelating agent can improve the quality of camel milk processed under ultra-high pressure.This study provides the experimental basis and theoretical basis for the comprehensive utilization of camel milk as well as the industrialization of camel milk.