Article(id=1319993993413378176, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1319993987860116227, articleNumber=null, orderNo=null, doi=10.12377/1671-4393.25.11.08, pmid=null, cstr=null, oa=null, hot=0, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=null, receivedDateStr=null, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792640692332, onlineDateStr=2026-10-22, pubDate=null, pubDateStr=null, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792640692332, onlineIssueDateStr=2026-10-22, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792640692332, creator=13701087609, updateTime=1792640692332, updator=13701087609, issue=Issue{id=1319993987860116227, tenantId=1146029695717560320, journalId=1296801528146919473, year='2025', volume='', issue='11', pageStart='1', pageEnd='166', issueExtLink='null', onlineDate='null', pubDate='1764000000000', pubDateStr='2025-11-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792640691007, creator='13701087609', updateTime=1792641235550, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1319996271893524963, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1319993987860116227, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1319996271893524964, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1319993987860116227, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=66, endPage=70, ext={EN=ArticleExt(id=1319993994151575682, articleId=1319993993413378176, tenantId=1146029695717560320, journalId=1296801528146919473, language=EN, title=Impact of Native Temperature-controlled Active Preservation Technology on Bioactive Components in Dairy Products, columnId=1319993988912889961, journalTitle=China Dairy, columnName=CHINA EXCELLENT MILK PROJECT, runingTitle=null, highlight=null, articleAbstract=[Objective] To address the loss of heat-sensitive active components during dairy processing,a "Native Temperature-controlled Active Freshness-locking Technology" was developed to maximize the retention of active ingredients in dairy products.[Method] A comparative analysis was conducted between conventional processing （80 °C pasteurization + 90 °C concentration） and the Native Temperature-controlled Active Freshness-locking Technology （72 °C pasteurization +75 °C concentration）. The changes in active components,including immunoglobulins,α-lactalbumin,β-lactoglobulin,lactoferrin,β-casein,lactoperoxidase,and alkaline phosphatase,were systematically evaluated.[Result] The new technology significantly improved the retention of lactoferrin and immunoglobulins. The content of both components in pasteurized milk was 1.38 times higher than that in conventional processing,while the immunoglobulin content in milk powder reached three times that of conventional processing. The retention rate of lactoferrin was approximately 35%,and lactoperoxidase retention in milk powder was about 5%. The alkaline phosphatase activity met the high-quality milk standard （≤350 mU/L）. The contents of α-lactalbumin,β-lactoglobulin,and β-casein were unaffected by the processing technology.[Conclusion] The Native Temperature-controlled Active Freshness-locking Technology effectively preserves heat-sensitive active components while meeting food safety requirements,providing a feasible technical approach for the production of high-activity dairy products., authors=PAN Hongyan1 , GUO Xiaomiao1 , LI Dongmei1 , LV Jiaqi1 , LIU Li1 , DU Jianping1 , ZHANG Zhiqiang2 , authorsList=PAN Hongyan, GUO Xiaomiao, LI Dongmei, LV Jiaqi, LIU Li, DU Jianping, ZHANG Zhiqiang, authorCompany=1 Beijing Food Inspection Research Institute（Beijing Food Safety Monitoring and Risk Assessment Center）,Key Laboratory of Key Technologies of Major Comprehensive Guarantee of Food Safety,State Administration for Market Regulation,Beijing 100094; 1 , 郭晓苗1 , 李冬梅1 , 吕佳琦1 , 刘莉1 , 杜建萍1 , 张志强2 , authorsList=潘红艳, 郭晓苗, 李冬梅, 吕佳琦, 刘莉, 杜建萍, 张志强, authorCompany=1 北京市食品检验研究院（北京市食品安全监控和风险评估中心）,国家市场监督管理总局重点实验室（食品安全重大综合保障关键技术）,北京 100094;
中国乳业
|优质乳工程专题
2025
,
(11) :
66
-70
“原生控温活性锁鲜工艺”对乳品中活性成分的影响
全屏
潘红艳1 , 郭晓苗1 , 李冬梅1 , 吕佳琦1 , 刘莉1 , 杜建萍1 , 张志强2
作者信息
1 北京市食品检验研究院（北京市食品安全监控和风险评估中心）,国家市场监督管理总局重点实验室（食品安全重大综合保障关键技术）,北京 100094;
作者简介:
潘红艳（1986-）,女,山东临沂人,硕士,副高级工程师,研究方向为食品质量与安全;郭晓苗（1990-）,女,河北石家庄人,硕士,中级工程师,研究方向为食品质量与安全;李冬梅（1987-）,女,吉林松原人,硕士,中级工程师,研究方向为食品质量与安全;吕佳琦（2001-）,女,北京人,本科,助理工程师,研究方向为食品质量与安全;刘 莉（1990-）,女,安徽亳州人,硕士,中级工程师,研究方向为食品质量与安全;杜建萍（1976-）,女,天津人,本科,副高级工程师,研究方向为食品质量与安全;张志强（1984-）,男,内蒙古包头人,本科,工程师,研究方向为乳品工艺。
Impact of Native Temperature-controlled Active Preservation Technology on Bioactive Components in Dairy Products
PAN Hongyan1 , GUO Xiaomiao1 , LI Dongmei1 , LV Jiaqi1 , LIU Li1 , DU Jianping1 , ZHANG Zhiqiang2
Affiliations
1 Beijing Food Inspection Research Institute（Beijing Food Safety Monitoring and Risk Assessment Center）,Key Laboratory of Key Technologies of Major Comprehensive Guarantee of Food Safety,State Administration for Market Regulation,Beijing 100094;
doi: 10.12377/1671-4393.25.11.08
文章导航
[目的]针对乳品加工过程中热敏感活性成分易损失的问题,研究开发“原生控温活性锁鲜工艺”,旨在最大限度保留乳品中的活性成分。[方法]对比常规工艺（80 ℃巴氏杀菌+90 ℃浓缩）与原生控温活性锁鲜工艺（72 ℃巴氏杀菌+75 ℃浓缩）,系统分析两种工艺下免疫球蛋白、α-乳白蛋白、β-乳球蛋白、乳铁蛋白、β-酪蛋白、乳过氧化物酶及碱性磷酸酶等活性成分的变化。[结果]新工艺显著提升了乳铁蛋白和免疫球蛋白的保留率,其中巴氏杀菌乳中两者含量均为常规工艺的1.38倍,乳粉中免疫球蛋白含量达常规工艺的3倍,乳铁蛋白保留率约为35%;乳过氧化物酶在乳粉中保留率约为5%;碱性磷酸酶活性符合优质乳标准（≤350 mU/L）;α-乳白蛋白、β-乳球蛋白和β-酪蛋白含量未受工艺影响。[结论]原生控温活性锁鲜工艺能有效保留热敏感活性成分,同时满足食品安全要求,为高活性乳品的生产提供了可行的技术路径。
原生控温活性锁鲜工艺
/
活性成分
/
免疫球蛋白
/
乳铁蛋白
/
乳过氧化物酶
/
优质乳工程
[Objective] To address the loss of heat-sensitive active components during dairy processing,a "Native Temperature-controlled Active Freshness-locking Technology" was developed to maximize the retention of active ingredients in dairy products.[Method] A comparative analysis was conducted between conventional processing （80 °C pasteurization + 90 °C concentration） and the Native Temperature-controlled Active Freshness-locking Technology （72 °C pasteurization +75 °C concentration）. The changes in active components,including immunoglobulins,α-lactalbumin,β-lactoglobulin,lactoferrin,β-casein,lactoperoxidase,and alkaline phosphatase,were systematically evaluated.[Result] The new technology significantly improved the retention of lactoferrin and immunoglobulins. The content of both components in pasteurized milk was 1.38 times higher than that in conventional processing,while the immunoglobulin content in milk powder reached three times that of conventional processing. The retention rate of lactoferrin was approximately 35%,and lactoperoxidase retention in milk powder was about 5%. The alkaline phosphatase activity met the high-quality milk standard （≤350 mU/L）. The contents of α-lactalbumin,β-lactoglobulin,and β-casein were unaffected by the processing technology.[Conclusion] The Native Temperature-controlled Active Freshness-locking Technology effectively preserves heat-sensitive active components while meeting food safety requirements,providing a feasible technical approach for the production of high-activity dairy products.
Native Temperature-controlled Active Freshness-locking Technology
/
active components
/
immunoglobulin
/
lactoferrin
/
lactoperoxidase
/
China Excellent Milk Project
潘红艳, 郭晓苗, 李冬梅, 吕佳琦, 刘莉, 杜建萍, 张志强.
“原生控温活性锁鲜工艺”对乳品中活性成分的影响.
中国乳业,
2025
,
(11)
: 66
-70
.
DOI: 10.12377/1671-4393.25.11.08
PAN Hongyan, GUO Xiaomiao, LI Dongmei, LV Jiaqi, LIU Li, DU Jianping, ZHANG Zhiqiang.
Impact of Native Temperature-controlled Active Preservation Technology on Bioactive Components in Dairy Products[J].
China Dairy ,
2025
,
(11)
: 66
-70
.
DOI: 10.12377/1671-4393.25.11.08
参考文献
引证文献
[1] 刘要卫. 牛乳粉加工过程中低丰度蛋白组分损失与控制研究[D].无锡:江南大学,2021.
2025年第卷第11期
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doi: 10.12377/1671-4393.25.11.08
https://castjournals.cast.org.cn/joweb/zgry/CN/10.12377/1671-4393.25.11.08
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2种不同金属材料的力学参数
科 属数 种数 占总种数比例 属 种数 占总种数比例 鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78 小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39 多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39 红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87 小菇属 Mycena 11 5.26 光柄菇属 Pluteus 5 2.39 红菇属 Russula 17 8.13 栓菌属 Trametes 5 2.39
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