影响超高温灭菌纯牛乳糠氨酸含量的关键点分析及控制

The control and analysis of the critic points for the influence on the amount of furosine in UHT milk

牛乳中的乳糖作为还原糖,在热处理过程中与牛乳蛋白之间发生美拉德反应并生成中间产物——乳果糖基赖氨酸(Lactulosyllysine),其经酸水解后可生成呋喃素(Furosine)。呋喃素又称糠氨酸,可作为一个定量指标用于鉴别UHT灭菌纯牛乳或巴氏杀菌乳是否为复原乳。由于加工工艺参数的影响,使得UHT灭菌纯牛乳中的糠氨酸含量时常超出标准范围,为了解决此问题,本文分别对预巴杀温度、浓缩工艺、添加管道滞留奶以及UHT杀菌工艺参数这几个可能影响糠氨酸含量的关键点进行了分析,发现浓缩工艺、添加管道滞留奶以及UHT杀菌工艺参数是影响成品中糠氨酸含量最主要的关键点。

Lactose reacted with milk proteins and produced one of the intermediate materials （Lactulosyllysine） under thermal process. With acid hydrolysis, Lactulosyllysine turn to special reagent furosine. Furosine was adopted as a quantities index to estimate whether UHT and pasteurized pure milk included reconstituted milk. But the amount of furosine in UHT pure milk was usually beyond the limited range, due to the different process parameters. Several critical points, for example, the temperature of prepasteurization, the methods of milk concentration,the addition of retained milk in conduit and the technology parameters of UHT sterilization were investigated to explore their influences to the amount of furosine in UHT pure milk. The results showed that, the methods of milk concentration,the addition of retained milk in conduit and the technology parameters of UHT sterilization were the significant factors,which enhanced the amount of furosine in UHT pure milk.