2种工艺处理对乳扇贮藏品质的影响研究

Effects of 2 process treatments on the storage quality of dairy fan

中文关键词:  乳扇  天然保鲜剂  巴氏杀菌  保鲜工艺

英文关键词:dairy fan  natural preservative  pasteurization  preservation technology

中文摘要:

      目的 探究巴氏杀菌和涂抹保鲜剂2种工艺处理对乳扇贮藏品质的影响。方法 以茶多酚、壳聚糖天然保鲜剂为材料, 分别采用巴氏杀菌、涂抹保鲜剂2种方式搭配真空包装保鲜乳扇, 并从感官、理化、微生物等3个方面比较2种工艺处理对乳扇贮藏品质的影响。结果 真空包装组(对照组)保鲜期达60 d时, 乳扇颜色偏黄, 过酸, 剪切费力, 酸价测定结果为3.76 mg/g, 显著高于实验组(P<0.05); 巴氏杀菌组和涂抹保鲜剂组保鲜期达105 d, 此时乳扇的色泽和风味正常, 酸价分别为3.99、3.78 mg/g, 过氧化值分别为1.90、 1.87 mmol/kg, 菌落总数小于4500 CFU/g, 大肠菌群阴性, 霉菌和酵母菌检测结果符合国家标准规定。结论 综合感官与理化指标评判, 2种工艺处理与真空包装处理相比, 能将乳扇的保鲜期从60 d延长至105 d, 保鲜效果显著。研究可为乳扇的天然保鲜提供一定的理论依据, 促进云南民族乳制品发展。

英文摘要:

      Objective To study the effects of pasteurization and application of preservative on the storage quality of dairy fan. Methods Tea polyphenols and chitosan natural preservatives were used as materials. Pasteurization and application of preservative were used to fresh-keep dairy fan, matching with vacuum packaged. The 2 processes were compared from the 3 aspects of sensory, physical and chemical, and microorganisms. Results When the preservation period of the vacuum packaging group (control group) reached 60 d, the color of the dairy fan was yellowish, too acidic, and the shearing was laborious. The acid value measurement result was 3.76 mg/g, which was significantly higher than that of the experimental group (P<0.05). The pasteurization group and the antistaling agent group got a 105-day preservation period. The color and flavor were normal, the acid values were 3.99 and 3.78 mg/g, and the peroxide values were 1.90 and 1.87 mmol/kg, respectively. The total number of colonies was less than 4500 CFU/g, the coliforms were negative, and the mold and yeast test results met the national standards. Conclusion The comprehensive evaluation of sensory and physical and chemical indicators, the 2 process treatments can extend the fresh-keeping period of dairy fans from 60 d to 105 d compared with vacuum packaging treatment, and the fresh-keeping effect is significant. The research can provide a certain theoretical basis for the natural preservation of dairy fans and promote the development of ethnic dairy products in Yunnan.