摘要
非热杀菌技术由于能够较好得保存食品的营养性,提高食品品质,近年来成为研究热点。采用40 kHz超声波对原料乳进行杀菌,证实超声波对原料乳中的微生物有杀灭效果,确定了最佳的超声杀菌条件为:温度60℃,时间200 s,间歇比5∶2。与巴氏杀菌相比,超声杀菌在短时间内可以达到理想的杀菌效果;且原料乳在储藏期间内的稳定性优于巴氏杀菌乳。
The nonthermal processing, which applied to food sterilization helps to preserve the nutrient value and enhance physical quality of food, has been carefully studied recently. Ultrasound of 40 kHz to inactive the microbe in raw milk was performed and the ability of ultrasound for milk sterilization was proved in this article. The optimal conditions for raw milk sterilization were as follows： temperature 60 q2, processing time 200 s, intermittent ratio 5：2. Compared-with pasteurization, ultrasonic processing had effective sterilization effect and the milk＇s stability during storage was better than pasteurization product.
出处
《中国乳品工业》
CAS
北大核心
2013年第6期59-61,共3页
China Dairy Industry
关键词
非热杀菌
超声杀菌
原料乳杀菌
nonthermal processing
ultrasonic processing
raw milk sterilization
