杀菌对基于酸盐的食用薄膜溶液的影响
M J McAnulty1, B M Plumier1, G K Guron1
1Dairy and Functional Foods Research Unit, USDA, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038.
Journal of dairy science
|March 4, 2026
概括
从素酸盐制成的食用薄膜进行巴氏杀菌并没有显著改变薄膜的特性. 然而,更高温度的巴氏杀菌方法极大地改变了溶液的风质,影响了加工能力和稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 来自酸盐的可食用薄膜提供可持续的包装解决方案.
- 杀菌对于广泛采用至关重要,但其对酸盐的影响尚不清楚.
研究的目的:
- 调查常见的消毒技术 (LTLT,HTST,UHT) 对和酸薄膜溶液及其产生的薄膜的影响.
- 为了评估薄膜性质的变化,溶液形学,颗粒大小,稳定性和微生物负载.
主要方法:
- 酸盐溶液经过了LTLT,HTST和UHT的巴氏杀菌.
- 分析了薄膜的特性 (纹理,水蒸气透性),溶液气质 (粘度,模块),颗粒大小分布和稳定性.
- 量化了微生物减少.
主要成果:
- 大多数薄膜特性在巴氏消化后保持不变,除了增强拉伸强度 (UHT甲酸盐) 和降低产量应力 (HTST甲酸盐) 外.
- 高温巴氏消毒显著降低了溶液粘度,并改变了储存/损失模块.
- 颗粒大小分布变得更加多元分散的甲酸盐溶液.
- 超高温处理有效地降低了微生物的数量,但对和甲酸盐的溶液稳定性产生了不同的影响.
结论:
- 基于酸盐的食用薄膜可以在不显著改变其最终性质的情况下被巴氏化.
- 薄膜成型溶液中发生了显著的质变化,影响了加工和造.
- 超高温杀菌对于微生物减少是有效的,但需要仔细考虑溶液稳定性.
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