充氮包装对乳粉贮存过程中水分、水分活度及益生菌活菌数变化的影响
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摘要
将充氮及普通包装形式的益生菌乳粉贮存于37℃及45℃加速条件下,测定乳粉贮存过程中的水分、水分活度(aw)和双歧杆菌活菌数,以分析充氮包装对乳粉贮存过程中各指标的影响。结果:充氮包装不影响乳粉贮存过程中的水分,且同一时间点两种包装形式乳粉的水分不存在显著差异(p>0.05)。在加速条件下,37℃贮存,充氮包装乳粉和普通包装乳粉的aw变化趋势一致,且相同时间点其值无显著差异;45℃贮存,充氮包装乳粉的aw波动略低于普通包装乳粉(从贮存的第6周起,同一时间点充氮包装乳粉的aw都低于普通包装)。在相同加速条件下,充氮包装乳粉的双歧杆菌活菌数比普通包装乳粉双歧杆菌活菌数高。因此充氮包装可以降低乳粉贮存过程中aw的波动,提高双歧杆菌在乳粉中的稳定性。
Changes of moisture content, water activity(aw) and viable count of Bifidobacterium were detected under the 37 ℃ and 45 ℃ during the storage of milk powder with or without nitrogen-filled packaging. Results: the moisture content of the milk powder was not affected by the nitrogen-filled packaging, and there were no significant difference(p>0.05) between milk powder with or without nitrogen-filled packaging at the same storage time. At 37 ℃, the awchange trend of milk powder with or without nitrogen-filled packaging was consistent,and there were no significant differences at the same time point. While at 45 ℃, awvolatility of nitrogen filling packing powder is slightly lower than ordinary packing powder which is without nitrogen filling. From the sixth week of storage, the awof the nitrogen-packed milk powder was lower than the ordinary packaging at the same time point. Under the same acceleration condition, the viable count of Bifidobacterium in the nitrogen-filled packaging milk powder was higher than that in the ordinary packaging. Conclusion: nitrogen-filled packaging could reduce the fluctuation of awduring milk powder storage and improve the stability of Bifidobacterium in milk powder.
Changes of moisture content, water activity(aw) and viable count of Bifidobacterium were detected under the 37 ℃ and 45 ℃ during the storage of milk powder with or without nitrogen-filled packaging. Results: the moisture content of the milk powder was not affected by the nitrogen-filled packaging, and there were no significant difference(p>0.05) between milk powder with or without nitrogen-filled packaging at the same storage time. At 37 ℃, the awchange trend of milk powder with or without nitrogen-filled packaging was consistent,and there were no significant differences at the same time point. While at 45 ℃, awvolatility of nitrogen filling packing powder is slightly lower than ordinary packing powder which is without nitrogen filling. From the sixth week of storage, the awof the nitrogen-packed milk powder was lower than the ordinary packaging at the same time point. Under the same acceleration condition, the viable count of Bifidobacterium in the nitrogen-filled packaging milk powder was higher than that in the ordinary packaging. Conclusion: nitrogen-filled packaging could reduce the fluctuation of awduring milk powder storage and improve the stability of Bifidobacterium in milk powder.
引文
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[2]赵春燕.奶粉包装保质机理及保质期预测[D].江南大学,2011.
[3]张怡,张富新,杨吉妮,等.充氮包装对全脂羊奶粉贮藏期间脂肪氧化稳定性的影响[J].食品工业科技,2013,34(10):291-294.
[4]邓丽,芮汉明.益生菌的研究进展[J].现代食品科技,2003,19(b11):84-87.
[5]刘大波,李文献,王少武,等.益生菌与益生菌乳制品的研究现状及发展趋势[J].安徽农业科学,2007,35(8):2404-2405.
[6]Food and Agriculture Organization of United Nations,World Health Organization.Report on joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria[S].Cordoba,Argentina,2001.
[7]齐晓彦,苏米亚,刘翠平,等.添加双歧杆菌的婴儿配方乳粉稳定性及其影响因素的探讨[J].食品工业,2015(7):186-189.
[8]王凤仙,刘博亚.长双歧杆菌BB536在孕产妇乳粉中的稳定性研究[J].中国食品添加剂,2016(08):162-165.
[9]张振奇,孙忠伟,王利.益生菌在婴幼儿配方奶粉中应用的研究[J].中国乳业,2006(11):61-64.
[10]刘晓雪,曹美丽,王雪飞.益生菌在婴幼儿配方奶粉中稳定性的研究[J].中国乳品工业,2015,43(02):9-11.
[11]GB 19644-2010食品安全国家标准乳粉[S].北京:中国标准出版社,2010.
[12]GB/T 26993-2011奶粉定量充填包装机[S].北京:中国标准出版社2011.
[13]GB 4789.35-2016食品安全国家标准食品微生物学检验乳酸菌检验[S].北京:中国标准出版社,2016.
[14]阚建全.食品化学[M].中国农业大学出版社,2008.
[15]梁燕.益生菌奶粉产品稳定性及货架期预测方法的研究[D].内蒙古农业大学,2009.
[16]LONCIN M,BIMBENET J J,LENGES J.Influence of the activity of water on the spoilage of foodstuffs[J].International Journal of Food Science&Technology,1968,3(2):131-142.
[17]JAYAMANNE V S,ADAMS M R.Determination of survival,identity and stress resistance of probiotic bifidobacteria in bio-yoghurts[J].Letters in Applied Microbiology,2006,42(3):189-194.