不同市售低温巴氏杀菌乳的稳定性研究

Study on the Stability of Different Commercially Available Low-temperature Pasteurized Milk

随着市售PET瓶装巴氏杀菌乳的脂肪挂壁不良现象的发生,本文对市售不同厂家、不同包装形式、不同杀菌温度以及不同乳脂率的巴氏杀菌乳的稳定性进行了研究调查,通过分液漏斗自然分层和多重光散射仪分别测试分析对比研究了其均质指数和不稳定性指数,结果表明,影响产品稳定性的因素有脂肪含量、保藏时间、保藏温度、产品粒径、杀菌温度。其中,产品的新鲜度影响最大,代表因素是保藏时间和保藏温度,其次是脂肪含量、产品粒径及杀菌温度。结论为现代化的加工手段虽然可以延长货架期,但是脂肪上浮仍然带给消费者不良的感官感受,未来应当着力控制产品终端的温度,缩短低温巴氏杀菌乳的货架时间,标准化产品的脂肪含量,以提高巴氏杀菌乳的综合感官品质。

With the occurrence of bad fat wall hanging of pasteurized milk in commercially available PET bottles,the stability of pasteurized milk with different manufacturers,different packaging forms,different sterilization temperatures and different milk fat ratios on the market was investigated in this paper.The results showed that the factors affecting the stability of the product were:fat content,storage time,storage temperature,product particle size,sterilization temperature.Among them,the freshness of the product had the greatest influence,and the representative factors were the storage time and storage temperature,followed by the fat content product particle size and sterilization temperature.Conclusion:although modern processing methods can prolong the shelf life,fat floating still brought bad sensory experience to consumers.In the future,efforts should be made to control the temperature of product terminals,shorten the shelf life of low-temperature pasteurized milk,and standardize the fat content of products to improve the overall sensory quality of pasteurized milk.