杀菌温度对优质巴氏杀菌乳中热敏感和生物活性物质的影响

Effects of HTST Treatment on Heat Sensitive&Bioactive Substance in Premium Pasteurized Milk

选取我国东南某乳品企业特优级(A+)生乳,采用不同巴氏杀菌温度74℃、75℃、76℃、77℃、78℃、79℃和80℃(15 s保持时间),检测杀菌乳中的热敏感物质糠氨酸、碱性磷酸酶、乳过氧化物酶和乳中生物活性物质免疫球蛋白、乳铁蛋白、ɑ-乳白蛋白、β-乳球蛋白的含量。试验结果显示,优质乳在74℃和75℃杀菌条件下活性物质变化不大,杀菌温度从76℃提高至80℃的过程中,随着杀菌温度的升高,乳中活性成分急剧降低。综合分析,优质巴氏杀菌乳的生产推荐采用75℃/15 s的温度时间组合,为行业同类产品生产参数的选取提供了参考。

The super grade A+ raw milk of a dairy enterprise in Southeast China was selected and pasteurized at different temperatures 74 ℃、75 ℃、76 ℃、77 ℃、78 ℃、79 ℃ and 80 ℃ (holding time is 15 s)to detect the content of heat sensitive substances such as furosine,alkaline phosphatase,milk peroxidase and bioactive substances such as Immunoglobulin,lactoferrin,ɑ-lactalbumin,β-lactoglobulin. The results showed that the quality of bioactive substance in milk between the conditions of 74℃ and 75 ℃ changed a little,when the sterilization temperature changed from 76℃ to 80℃ with the increase of sterilization temperature,the active components in milk decreased sharply. Through comprehensive analysis,it is recommended to adopt the temperature and time combination of 75℃/15 s for the production of premium pasteurized milk,to provide reference for the selection of production parameters of similar products in diary industry.