摘要
利用欧姆加热技术对牛奶进行杀菌处理,研究了杀菌温度、杀菌时间和欧姆加热电压对牛奶中菌落总数和大肠菌群残留率的影响。结果表明:随着杀菌温度的升高、杀菌时间的延长、欧姆加热电压的升高,牛奶中菌落总数和大肠菌群残留率均减小。综合考虑各方面因素,得出对牛奶进行欧姆杀菌的最佳参数为杀菌温度70℃、杀菌时间10 s、电压250V。在最优参数下经欧姆加热处理后的牛奶可达到完全无菌的状态。
Milk sterilization with ohmic heating was studied in this paper . The influence of sterilization temperature, time and electric voltage of ohmic heating on the survival rate of the bacteria counts, coliform were investigated. The result showed that the bacteria counts and coliform were decreased with the increasing of sterilization temperature, time and the voltage of ohmic heating, the milk reached aseptic state after sterilized with ohmic heating, the optimal specifications of ohmic heating were the temperature 70℃, the time 10 s and the voltage 250 V.
出处
《西北农业学报》
CAS
CSCD
北大核心
2006年第1期29-32,共4页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
牛奶
欧姆加热
微生物
杀菌
Milk
Ohmic heating
Microbe
Sterilization
