碳酸水保藏生牛乳及其去除效果的研究

俞佳; 刘会平; 李委红; 王宇; 刘少娟

doi:10.13386/j.issn1002-0306.2017.15.005

碳酸水保藏生牛乳及其去除效果的研究

Study on the preservation effect of carbonated water on milk and the removal of carbonated water from raw milk

摘要

摘要: 以添加不同量碳酸水的生牛乳（4℃）为研究对象,检测其冷藏期的理化指标及菌落总数,并进行碳酸水去除实验,探索一种延长生牛乳冷藏保存期的方法。结果表明:添加碳酸水可延缓生乳的酸败,且溶解的CO₂浓度越高,抑菌作用越显著;在碳酸水去除实验中,CO₂浓度为41.47 mmol/L的生乳在55℃、-0.085^-0.095 MPa条件下旋蒸15 min后,其水分含量、CO₂含量及热稳定性可恢复到对照组水平。碳酸水不会对生牛乳的理化性质造成影响且易去除,因此,可以采用添加碳酸水的方法延长生牛乳的冷藏保存期。

Abstract: This study aimed to explore a method that could prolong the cold storage shelf life of raw milk. The aerobic plate count, physical and chemical indicators of the raw milk ( 4 ℃) which were added different amount of carbonated water were detected in refrigeration.In addition, carbonated water was removed by rotary evaporation.The results showed that the addition of carbonated water could delay the spoilage of milk, and the higher consistence of CO₂ dissolved, the more obvious inhibition effects were.In the carbonate water removal experiment, the water content, CO₂ content and thermal stability of the milk of41.47 mmol/L group which was rotated and evaporated for 15 min in 55 ℃, -0.085^-0.095 MPa could restore to the control group. Carbonated water could be removed easily and had no impact on the physical and chemical properties of raw milk.Therefore, adding carbonated water can be used to extend the refrigerated shelf life of raw milk.