液态奶加工过程中反映工艺条件标志物的研究进展

引用本文: 聂雪梅, 董旭阳, 许秀丽, 张峰. 液态奶加工过程中反映工艺条件标志物的研究进展[J]. 色谱, 2019, 37(10): 1084-1089. doi: 10.3724/SP.J.1123.2019.03010 shu

Citation: NIE Xuemei, DONG Xuyang, XU Xiuli, ZHANG Feng. Advances in markers reflecting technological conditions in the liquid milk processing[J]. Chinese Journal of Chromatography, 2019, 37(10): 1084-1089. doi: 10.3724/SP.J.1123.2019.03010 shu

液态奶加工过程中反映工艺条件标志物的研究进展

1.
中国检验检疫科学研究院食品安全研究所, 北京 100176;
2.
陕西科技大学, 陕西西安 710021
基金项目:
中国检验检疫科学研究院基本科研业务费项目（2017JK005）.

摘要: 随着我国乳制品人均消费量的逐年增长，乳制品进口贸易量也与日俱增，因此对进口乳制品的质量控制具有重要意义。调查发现，进口超高温瞬时灭菌（UHT）奶（俗称常温奶）的糠氨酸含量显著高于国产UHT奶，存在加热过度、添加复原乳的问题。虽然目前无法对进口乳制品企业进行源头和加工工艺的监管，但可在乳制品热处理工艺控制领域中采用监测乳品中某种反映工艺条件的标志物来控制乳品的质量，其中糠氨酸就是乳制品加工过程中反映工艺条件的标志物。该文简述了目前国内外对乳制品加工过程中9种标志物的研究概况，以期能为完善我国乳制品加工过程中的监管制度提供理论依据，保障消费者权益。

关键词:

加工过程
/ 液态奶
/ 标志物
/ 综述

English

Advances in markers reflecting technological conditions in the liquid milk processing

1.
Chinese Academy of Inspection and Quarantine, Institute of Food Safety, Beijing 100176, China;
2.
Shaanxi University of Science and Technology, Xi'an 710021, China
Received Date: 12 March 2019
Fund Project:
Fundamental Research Funds of Chinese Academy of Inspection and Quarantine (No. 2017JK005).

Abstract: The trade volume of imported dairy products is increasing with the increase of per capita consumption of dairy products, thus it is the great significant thing to control the quality of dairy products from other countries. The investigation finds that the proline content of imported liquid milk ultra high temperature instantaneous sterilization (UHT) milk (commonly known as normal temperature milk) is significantly higher than that of domestic UHT milk, that a risk of overheating and adding reconstituted milk exists for the imported UHT milk. Although it is currently unable to regulate the source and processing technology of imported dairy products, some certain indicators that reflect the process conditions are often used to monitor the quality of dairy products in the field of heat treatment process control of dairy products. Proline is produced during the processing of dairy products and is a marker that reflects the processing conditions. This paper briefly describes the research status of nine markers used to evaluate in the processing of dairy products at home and abroad, with the aim of providing a theoretical basis for improving the regulatory system for the processing of dairy products in China, and to protect consumer rights.

Key words:

processing
/ dairy products
/ markers
/ review

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1.
沈阳化工大学材料科学与工程学院沈阳 110142

液态奶加工过程中反映工艺条件标志物的研究进展

English

Advances in markers reflecting technological conditions in the liquid milk processing

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通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

液态奶加工过程中反映工艺条件标志物的研究进展

English

Advances in markers reflecting technological conditions in the liquid milk processing

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

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