食品与发酵工业2024，Vol.50Issue(1)：127-132,6.DOI:10.13995/j.cnki.11-1802/ts.034566
初始脂肪含量对超高温灭菌牛奶贮存品质变化及货架期的影响
Effect of initial fat content on storage quality and shelf life of ultra-high temperature sterilized milk
摘要
Abstract
The effects of initial fat content and storage temperature on the quality change and shelf life of ultra-high temperature steri-lized(UHT)milk during storage were studied.The color,degree of protein hydrolysis,and carbonyl content of UHT pure milk with dif-ferent initial fat content were analyzed during storage at 23 ℃,30℃,and 37℃without light,the Pearson coefficient of each index on the sensory score was compared,and the shelf-life prediction model was established using Arrhenius equation.With the prolongation of storage time and the increase of storage temperature,the browning index,degree of protein hydrolysis,and carbonyl content of the samples increased,while the sensory score decreased.Pearson correlation analysis was performed on the sensory score and other indicators,and the browning index was selected as the key indicator to reflect the quality change.A shelf-life prediction model based on the effect of ini-tial fat content and storage temperature was established.Compared with the actual shelf-life verification,the relative error of the predicted value of the model was less than 10％.The established prediction model can effectively predict the shelf life of UHT milk with different in-itial fat content under no light.关键词
UHT牛奶/脂肪含量/褐变指数/货架期/预测模型Key words
UHT milk/fat content/browning index/shelf life/prediction model引用本文复制引用
习鸿杰,宋利君,邓玉明,李泽鹏,卢立新,曾科..初始脂肪含量对超高温灭菌牛奶贮存品质变化及货架期的影响[J].食品与发酵工业,2024,50(1):127-132,6.基金项目
内蒙古自治区科技计划项目(2020-科技兴蒙-国创中心-8) （2020-科技兴蒙-国创中心-8）
