超高温灭菌乳货架期影响因素及预测模型研究进展

Progress of research on influencing factors and prediction models of ultra-high temperature treated milk shelf life

中文关键词:  UHT乳  货架期  生物因子  货架期预测模型  辅助技术

英文关键词:UHT milk  shelf-life  biological factors  shelf-life prediction models  assistive technology

中文摘要:

      UHT乳制品是一类长期储存的常见食品,其货架期长短直接影响着产品的市场竞争力和消费者满意度。UHT乳的货架期常常受到多种因素的影响,包括但不限于:即使经过超高温杀菌却仍在乳中残留的部分生物因子、货架期预测模型的合理性与准确性等。本文以近年来国内外对于影响UHT乳货架期稳定性的因素着手,分别解释了耐热芽孢、蛋白酶及脂肪酶影响UHT乳货架期寿命的机理,阐述了其引起的UHT乳货架期内品质劣变,如:凝胶老化、脂肪上浮、风味劣变等现象；同时总结了不同种适用于UHT乳的货架期预测模型,在分别分析了其运用环境的同时,对其特点进行了对比；最后在UHT乳的收奶端及生产端对延长UHT乳货架期的辅助技术进行了综述。本篇文章以期从影响UHT乳货架期的相关因素入手,为今后UHT乳的生产及相关研究提供参考。

英文摘要:

      ABSTRACT: UHT dairy products are a common type of food that can be stored for a long time, and the length of its shelf life directly affects the market competitiveness and consumer satisfaction of the products. The shelf life of UHT milk is often affected by a variety of factors, including but not limited to: some biological factors that remain in the milk even after UHT sterilization, and the rationality and accuracy of the shelf life prediction model. In this paper, we explain the mechanisms of heat-resistant spores, proteases and lipases affecting the shelf life of UHT milk based on the factors affecting the shelf life of UHT milk at home and abroad in recent years, and expound the quality deterioration caused by UHT milk shelf life, such as gel aging, fat floating, and flavor deterioration. At the same time, the shelf-life prediction models suitable for UHT milk were summarized, and their application environments were analyzed respectively, and their characteristics were compared. Finally, the auxiliary technologies for extending the shelf life of UHT milk were reviewed at the milk collection end and production end of UHT milk. The purpose of this article is to start from the relevant factors affecting the shelf life of UHT milk, and to provide a reference for the production and related research of UHT milk in the future.