| 不同保藏及处理方式对蒙古族传统稀奶油品质的影响 |
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| 引用本文： | 郭昊翔,闫浩,杨欢,郝媛,孙子羽,陈忠军,满都拉. 不同保藏及处理方式对蒙古族传统稀奶油品质的影响[J]. 中国乳品工业, 2019, 0(4): 9-13 |
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| 作者姓名： | 郭昊翔 闫浩 杨欢 郝媛 孙子羽 陈忠军 满都拉 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院;内蒙古金川伊利乳业有限责任公司 |
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| 基金项目： | 内蒙古自然科学基金草原英才"内蒙古自治区农业生物发酵产业创新人才团队"支持 |
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| 摘 要： | 本研究以蒙古族传统稀奶油为原料,考察不同处理方式(加热、气调包装及添加抗氧化剂)对蒙古族传统稀奶油品质的影响。结果显示,70℃加热3 min即可使样品达到无菌状态,且对样品含水量、pH影响较小。真空包装能最大限度的维持稀奶油原本的pH、水分、总酸度。与新鲜稀奶油比较,添加0.3 g/kg的茶多酚能够在短时间内维持稀奶油原有过氧化值、pH、水分、总酸度,添加0.15 g/kg的L-抗坏血酸棕榈酸酯能够较长时间的维持稀奶油的品质。
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| 关 键 词： | 传统稀奶油 加热 气调包装 抗氧化剂 |
Effect of different preservation methods and treatments on the preservation of traditional Mongolian cream |
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| Affiliation: | (Collage of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Jinchuan Inner Mongolia Yili Dairy Co.,Ltd.,Hohhot 010050, China) |
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| Abstract: | In this study, the effects of different treatment methods(heating, modified atmosphere packaging and adding antioxidants) on the quality of traditional Mongolian cream was investigated. The results showed that the traditional Mongolian cream of heating at 70℃ for 3 minutes can reach the asepsis and the effect on water content and pH of the sample was slight.Vacuum packaging could maintain the original pH, moisture and total acidity of the cream. Compared with fresh cream, the addition of 0.3 g/kg tea polyphenols could maintain the original superoxide value, pH, water content and total acidity of the cream in a short time. The addition of 0.15 g/kg L-ascorbic palmitate could maintain the quality of the cream for a long time. |
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| Keywords: | Traditional cream Heating Modified atmosphere packaging Antioxidants |
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