直接UHT灭菌对牛乳营养成分、感官和风味的影响

Effect of Direct UHT Sterilization on Nutritional Components, Sensory and Flavor of Milk

超高温灭菌分为直接和间接灭菌2种类型。不同灭菌方式及不同工艺参数会给牛乳带来不同影响。试验采用直接超高温与传统管式(间接)超高温2种方法对牛乳灭菌,探讨2种灭菌方式对牛乳营养成分、感官和风味的影响。同时,直接超高温灭菌采用3种不同的工艺参数,讨论不同工艺参数处理对牛乳的影响,为优化直接超高温灭菌的工艺参数提供数据支持和参考。结果表明,直接超高温灭菌在保留牛奶中部分营养物质和降低乳中蒸煮味方面较管式超高温灭菌有明显优势,在所有直接超高温灭菌处理中, 154℃, 0.25 s和143℃, 3 s在营养物质保留和感官品评中表现更好。同时,不同的灭菌处理会给牛乳的风味带来不同的影响。

Ultra-high-temperature(UHT) sterilization has two types of direct and indirect. Different sterilization method or different parameters will have different influence on milk. The impact of direct UHT heating process and tubular(indirect UHT) heating process by evaluating the nutritional components, sensory and flavor on milk after sterilized was discussed. Three direct UHT heating parameters were applied to find out which one is better, and to optimize direct UHT heating parameters by providing results for support and reference. Results show that direct UHT can preserve more nutrition and reduce cooked flavor than tubular UHT sterilization, and in all of direct UHT treatments, 154 ℃, 0.25 s and 143 ℃, 3 s have better performance on nutrition preservation and sensory test. Meanwhile, different sterilization treatments will have different effects on milk flavor.