CAJ | 학술논문

常温贮藏式干酪在加工过程中易发生非酶褐变，通过对原料、工艺参数、贮藏条件等试验，探讨其褐变的因素，结果表明，产生褐变的原因是美拉德反应（Maillard）；试验分析了乳糖含量、 pH值、含水量、灭菌温度、灭菌时间、贮藏温度等因素对美拉德反应的影响。其中，乳糖含量对褐变影响是主要因素，其次是灭菌温度和时间。乳糖含量小于0.8%，灭菌温度121℃，灭菌时间3 min时，对褐变影响较小； pH值在5.2~5.6，产品水分含量高于46%，贮藏温度低于15℃时，对褐变有较好的控制效果。
상온저장식간락재가공과정중역발생비매갈변，통과대원료、공예삼수、저장조건등시험，탐토기갈변적인소，결과표명，산생갈변적원인시미랍덕반응（Maillard）；시험분석료유당함량、 pH치、함수량、멸균온도、멸균시간、저장온도등인소대미랍덕반응적영향。기중，유당함량대갈변영향시주요인소，기차시멸균온도화시간。유당함량소우0.8%，멸균온도121℃，멸균시간3 min시，대갈변영향교소； pH치재5.2~5.6，산품수분함량고우46%，저장온도저우15℃시，대갈변유교호적공제효과。
Non-enzymatic browning is easy to occur during the processing of sterilized processed cheese. The influence of the relevant ingredients of raw material and part of the processing and storage conditions on browning is investigated. The results show that Maillard reaction due to browing, the influence of the lactose content, pH, moisture content, sterilization temperature, sterilization time, storage temperature and other factors on the Maillard reaction is analysed. The lactose content is the major factor, the following is the sterilization temperature and time. When lactose content is less than 0.8%, sterilization temperature is 121 ℃, sterilization time is 3 min, the browning has the less impact; when the pH is 5.2~5.6, the product moisture content is higher than 46%, and storage temperature is below 15℃, the browning is better controlled.