蒸汽浸入式杀菌及保存条件对液态乳中糠醛类化合物含量的影响

Effects of direct steam infusion sterilized and storage conditions on the content of furfural compounds in liquid milk

中文关键词:  乳制品  糠醛类化合物  蒸汽浸入式杀菌  含量分布  贮藏条件

英文关键词:liquid milk  furfural compounds  direct steam infusion sterilized  content distribution  storage condition

中文摘要:

      目的 了解不同蒸汽浸入式杀菌工艺及保存条件对液态乳中糠醛类化合物生成和累积的影响。方法 采用高效液相色谱法研究不同蒸汽浸入式杀菌工艺条件对液态乳中糠氨酸、乳果糖、糠醛类化合物等美拉德反应产物含量的影响; 同时比较市售巴氏杀菌奶、蒸汽浸入杀菌牛奶以及超高温灭菌乳中糠醛类化合物的含量差异; 最后选用两种蒸汽浸入式杀菌式工艺中试样品, 探究其在4、25、37℃保存条件下的糠醛类化合物变化情况。结果 糠氨酸、乳果糖和糠醛类化合物的含量与选用的热处理强度密切相关, 其中羟甲基糠醛为牛乳中含量最高的糠醛类化合物, 糠醛次之, 5-甲基-2-糠醛与2-呋喃甲基酮均未检出; 按照糠醛类化合物生成量排序, 依次为超高温灭菌工艺、蒸汽浸入式杀菌式工艺、巴氏杀菌工艺; 保存期内牛乳中的糠醛类化合物含量在较低的保存条件下(4℃)更稳定。结论 蒸汽浸入式杀菌工艺可以作为一种延长液态乳保质期, 且相对而言生成美拉德反应产物较少的热处理工艺来使用。选用适宜的保存条件可以进一步控制糠醛类化合物的积累, 有利于提升牛乳的质量安全水平。

英文摘要:

      Objective To investigate the effects of different direct steam infusion sterilized process and storage conditions on the formation and accumulation of furfural compounds. Methods The effects of different direct steam infusion sterilized process conditions on the content of Maillard reaction products such as furosine, lactulose and furfural compounds in liquid milk were studied by high performance liquid chromatography. The content of furfural compounds in pasteurized milk, direct steam infusion sterilized milk and ultra-high temperature sterilized milk were compared. Finally, 2 kinds of direct steam infusion sterilized process pilot test samples were selected to explore the changes of furfural compounds under the condition of 4, 25, 37℃. Results The content of furfural, lactulose and furfural compounds were closely related to the selected heat treatment intensity. Hydroxymethylfurfural was the most abundant furfural compound in milk, followed by furfural, and neither 5-methyl-2-furfural nor 2-furfuran methyl ketone was detected. According to the amount of furfural compounds produced, the order was ultra-high temperature sterilized process, direct steam infusion sterilized process and pasteurization process. During the storage period, the content of furfural compounds in milk was more stable at a lower storage condition (4℃). Conclusion The direct steam infusion sterilized can be used as a heat treatment process that extends the shelf life of liquid milk and produces relatively few Maillard reaction products. Suitable storage conditions can further control the accumulation of furfural compounds and improve the quality and safety level of milk.