摘要
为明确家用冰箱3种低温贮藏下生鲜牛奶的品质变化规律,以提高生鲜牛奶的贮藏期.试验采集新鲜的牛奶样品,研究了0、4、10℃贮藏1、2、3、4、5 d期间生鲜牛奶品质变化.0℃贮藏的生鲜牛奶中有少量气泡产生,4℃和10℃贮藏的生鲜牛奶中有气泡产生和絮状物漂浮,伴有腐臭味;随着贮藏温度升高生鲜牛奶的L^*值减小加快;0℃贮藏对生鲜牛奶的酸度没有显著影响(P>0.05),4℃和10℃贮藏第5天生鲜牛奶的酸度显著升高(P<0.05);0和4℃贮藏,生鲜牛奶的乳蛋白和乳糖变化不显著(P>0.05);0、4、10℃贮藏,乳脂损失率分别为25.67%、31.11%、42.16%.相比4℃和10℃,家用冰箱0℃贮藏的生鲜牛奶品质良好,可为居民使用新型家用电冰箱贮藏牛奶提供借鉴.
This study aimed to investigate changes in raw milk quality under three different storage conditions using household refrigerators by measuring the fresh milk stored at 0,4,and 10 ℃ on day 1,2,3,4 and 5. The raw milk had small amount of bubbles when it was stored at 0 ℃. For raw milk stored at 4 or 10 ℃,bubbles,floating flocs and rancid smell were observed. The L^* value of the milk decreased rapidly with increasing storage temperature. Moreover,0℃ storage had no significant influence on the acidity of raw milk ( P >0.05),while it increased significantly on the 5 th day ( P <0.05) at 4 and 10 ℃. In addition,the contents of protein and lactose in raw milk had no significant changes when stored at 0 or 4 ℃( P >0.05). Moreover,the loss rates of fat content of raw milk were 25.67%,31.11%,and 42.16% at 0,4 and 10 ℃,respectively. Therefore,0 ℃ can better retain raw milk quality for household refrigerators. The results of current study provide useful reference for residents to use household refrigerators to store milk.
作者
申倩
刘永峰
杨泽莎
张薇
SHEN Qian;LIU Yongfeng;YANG Zesha;ZHANG Wei(College of Food Engineering and Nutrition Science,Shaanxi Normal University,Xi′an 710062,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第16期171-175,共5页
Food and Fermentation Industries
基金
中央高校基本科研业务费专项(GK201805002)
西安市科技计划项目(2017050NC/NY007-3)
勤助科研创新基金项目(KY2018YB004)
关键词
家用冰箱
低温贮藏
生鲜牛奶
品质变化
household refrigerator
low temperature storage
raw milk
quality change