| 保藏温度及时间对UHT 灭菌乳品质的影响 |
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| 引用本文： | 王,欣.保藏温度及时间对UHT 灭菌乳品质的影响[J].食品科学,2009,30(23):32-34. |
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| 作者姓名： | 王 欣 |
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| 作者单位： | 上海理工大学医疗器械与食品学院 |
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| 基金项目： | 国家自然科学基金项目(50776060)；上海市启明星项目(07QA14042)；教育部新世纪优秀人才支持计划项目(NCET-07-0559)；上海市教委重点学科项目(S30503)；上海市东方学者资助项目 |
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| 摘 要： | 以复合塑料袋装UHT 灭菌乳为研究对象，考察保藏温度和时间对UHT 灭菌乳品质的影响。研究表明，保藏温度和时间对UHT 灭菌乳的蛋白质、乳脂肪、乳糖、滴定酸度及感官指标均有显著影响。具体而言，随保存时间延长，蛋白质、乳脂肪、乳糖含量及感官品质降低，而滴定酸度升高。保藏温度越高，以上变化明显加剧。4℃条件下，保藏时间范围内，样品的感官评分均保持在98 分以上，说明具有优良的感官品质；而保存在22℃和37℃条件下，感官品质下降，且保藏温度越高，感官品质降低越明显。
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| 关 键 词： | UHT 灭菌乳 温度 时间 品质 |
| 收稿时间： | 2009-08-17 |
Effects of Storage Temperature and Time on Quality of UHT Sterilized Milk |
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| WANG Xin.Effects of Storage Temperature and Time on Quality of UHT Sterilized Milk[J].Food Science,2009,30(23):32-34. |
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| Authors: | WANG Xin |
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| Affiliation: | School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China |
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| Abstract: | In order to examine effects of storage temperature and time on quality of ultra-high temperature (UHT) sterilized milk, contents of protein, lipid and lactose, and sensory evaluation index were determined. The prolonged storage time resulted in a reduction of protein, lipid, lactose and sensory evaluation index and an increase of titration acidity. These changes also could be accelerated due to higher temperature during storage. Sensory evaluation scores were remained 98 points or more during storage at 4 ℃, suggesting an excellent sensory quality of UHT sterilized milk; in contrast, the declining sensory quality of UHT sterilized milk was observed during storage at 22 ℃ and 37 ℃. Moreover, a faster reduction in sensory quality of UHT sterilized milk could be resulted from higher storage temperature. |
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| Keywords: | UHT sterilized milk temperature time quality |
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