本文以常规处理方式巴氏预杀菌的UHT纯牛奶为对照,研究了离心除菌预处理工艺对常温白奶货架期内风味的影响.结果表明:不同的预处理工艺对贮藏期内牛奶的酸度基本无影响;随着贮藏时间的增加,离心除菌预处理产品较巴氏杀菌预处理样品脂肪上浮更严重,脂肪的变化影响到产品的厚实度,从而造成贮藏期内不同预杀菌产品口感具有差异性.两种预杀菌工艺对常温牛奶蒸煮味无影响,随着常温白奶储藏时间的增加,蒸煮味逐渐减弱,品尝人对其喜好度增加.%In this study, UHT pure milk, which was pre-sterilized by pasteurization in the conventional treatment mode, was used as a control to study the flavor effect of the centrifugal sterilization pretreatment process during the shelf life of normal temperature white milk. The results showed that different pretreatment processes had no effect on the acidity of milk during storage; with the increase of storage time, the centrifugal sterilization pretreatment products were more serious than the pasteurization pretreatment samples, and the situation of fat changes affected the products. The thickness of the pre-sterilized products has different taste during storage. The two pre-sterilization processes have no effect on the cooking taste of normal temperature milk. With the increase of storage time of white milk at room temperature, the cooking taste is gradually fade away, with an increasing of the preference of the taster.
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