摘要
为探究热处理条件对羊乳和骆驼乳美拉德反应产物和挥发性风味物质的影响,以新鲜羊乳和骆驼乳为原料,分析巴氏杀菌(75℃、15 s)、超巴氏杀菌(120℃、15 s),以及超高温灭菌(羊乳:137℃、4 s,骆驼乳:135℃、5 s)条件对羊乳和骆驼乳中美拉德产物和风味物质的影响。结果表明,随着热处理温度的增加,羊乳和骆驼乳中美拉德反应产物糠氨酸和5-羟甲基糠醛的含量显著增加。电子鼻和电子舌结果显示,经过热处理后,羊乳和骆驼乳中的气味与滋味也发生显著性变化。GC-MS和GC-IMS结果表明,羊乳和骆驼乳中醛类和酮类物质的含量随着热处理程度的提高而明显增加。
To investigate the effects of heat treatment conditions on the Maillard products and volatile flavor substances in sheep and camel milk,this study was conducted to analyze the effects of pasteurization(75℃,15 s),ultrapasteurization(120℃,15 s),and ultra-high temperature instant ster ilization(137℃,4 s for sheep milk and 135℃,5 s for camel milk)on the Maillard products and flavor substances in sheep and camel milk using fresh sheep milk and camel milk as raw materials.The results showed that the heat treatment temperature increased with the increase of the heat treatment temperature.The results showed that the content offurosine and 5-hydroxymethylfurfural in sheep and camel milk increased significantly with the increase of heat treatment temperature.GC-MS and GC-IMS results showed that the content of aldehydes and ketones in sheep and camel milk increased significantly with the increase of heat treatment.
作者
郭银萍
赵晓璇
姚萍
逄晓阳
王筠钠
李红娟
谢宁
于景华
吕加平
张书文
GUO Yinping;ZHAO Xiaoxuan;YAO Ping;PANG Xiaoyang;WANG Yunna;LI Hongjuan;XIE Ning;YU Jinghua;LYU Jiaping;ZHANG Shuwen(School of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Institute of Food Sciences and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《中国乳品工业》
CAS
北大核心
2023年第9期4-9,共6页
China Dairy Industry
基金
十四五国家重点研发计划(2021YFD1600704)
中国农业科学院农产品加工研究所“国之大者”重点科技行动专项(G2022-IFST-04)。
关键词
挥发性风味物质
电子鼻
美拉德产物
volatile flavor substance
electronic nose
maillard product
