摘要
后酸化是影响酸奶货架期内感官品质、风味特征与稳定性的最主要因素之一。非热处理技术是控制后酸化的新兴手段,可以在有效控制酸奶后酸化的同时最大限度保持食品原有的营养特性及感官品质。文章综述了乳酸菌的后酸化机制,对高静压、超声波、脉冲电场、CO_(2)处理、辐照等非热处理工艺控制后酸化的机理和最新研究进展进行了阐述,并对非热处理技术后酸控制的未来发展方向进行了展望。
Post-acidification is one of the most important factors affecting the sensory quality,flavor characteristics and stability of yogurt during shelf-life.Non-thermal treatments are novel methods to control post-acidification,which can maintain the original nutritional properties and sensory quality of food to the maximum extent.In this paper,the mechanism of post-acidification of lactic acid bacteria was reviewed.The mechanism and recent research progress of non-heat treatment processes such as ultra-high pressure,ultrasound,pulsed electric field,CO_(2) treatment,irradiation were analyzed and provided theoretical guidance for the development and industrial application of non-heat acid control technology.
作者
牛宇琴
王辰元
赵培
李树森
刘巨龙
孙二娜
吴子健
NIU Yu-qin;WANG Chen-yuan;ZHAO Pei;LI Shu-sen;LIU Ju-long;SUN Er-na;WU Zi-jian(School of Biotechnology of Food Science,Tianjin University of Commerce,Tianjin 300384,China;Mengniu Hi-tech Dairy〔Beijing〕Co.,Ltd.,Beijing 101107,China;Inner Mongolia Mengniu Dairy Industry〔Group〕Co.,Ltd.,Hohhot,Inner Mongolia 011500,China)
出处
《食品与机械》
CSCD
北大核心
2023年第7期234-240,共7页
Food and Machinery
基金
科技部国家重点研发计划(编号:2022YFD2100705)。
关键词
酸奶
后酸化
非热处理技术
乳酸菌
yogurt
post-acidification
non-heat treatments
lactic acid bacteria
