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被处理的脉冲电场对乳酪质量的影响

Birwal Preeti¹, Menon Rekha Ravindra², M Shivaram³

¹Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

|August 9, 2023

概括

脉冲电场 (PEF) 与常规热处理 (CHT) 结合,改善了奶酪的质地,并延长了保质期. 这种PEF预处理提供了一种有前途的方法,可以提高乳制品的质量,而不会影响整体特性.

科学领域:

食品科学与技术食品科学与技术
乳制品加工乳制品加工
非热加工非热加工

背景情况:

脉冲电场 (PEF) 被探索为一种预处理方法,以减少牛奶中的微生物负载.
,一种流行的发酵乳制品,使用PEF可以提高质量.
传统热处理 (CHT) 是牛奶加工的一种标准方法.

研究的目的:

评估PEF作为用于乳酪制造的牛奶预处理的有效性.
评估PEF和CHT组合对乳酪特性的影响.
为了确定PEF对乳酪的微生物负载,质地和保质期的影响.

主要方法:

牛奶使用高电压和频率方形波 (55kV,90Hz,900μs脉冲宽度100秒) 来处理.
用三种方法准备皮样本:常规热处理 (CHT),用PEF处理的牛奶与CHT (PT-CHT) 和PEF处理的牛奶 (PT).
分析包括微生物负载,酸度,乳清容量,度,粘度,感官评估和保质期测试.

主要成果:

单独对PEF进行处理 (PT) 会导致乳酪中的酸度和微生物负载增加.
经PEF处理的牛奶与CHT (PT-CHT) 结合,显示了乳清保持能力,度 (1.32 ± 0.04 N) 和粘度指数 (0.207 ± 0.005 g) 的改善.
由于酸度增加,合成和质地较柔软,PT-curd的感觉得分较差;然而,PT-CHT与CHT相比,在保质期没有显著差异,最长可达12天.

结论:

将PEF与CHT结合起来是一个可行的策略,可以提高奶酪的质地和保质期.
当PEF预处理与CHT一起使用时,可以改善乳酪的关键质量属性.
这种综合方法为优化乳制品加工提供了潜力,而不会对质量产生负面影响.

关键词:

新兴技术新兴技术和安全和安全,以及安全和安全.食品的保存食品的保存新鲜度质量质量.运动学的动力学.

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