摘要
巴氏杀菌乳采用低温杀菌技术,在杀灭有害微生物的同时完好保留了营养物质和较好的口感,但其货架期短、耐贮性差;超高温灭菌乳采用超高温瞬时杀菌,货架期长,但其口感及营养成分受到了高温杀菌的影响。本文通过对高温杀菌乳工艺进行研究,并对其活性成分进行检测,分析杀菌参数和活性物质,得出最佳生产高温杀菌乳的工艺参数。
Pasteurized milk adopts low temperature sterilization technology,which can kill harmful microorganisms and retain nutrients and taste,but its shelf life is short and storability is poor.Uht sterilized milk has long shelf life,but its taste and nutritional composition are affected by high temperature sterilization.In this paper,the technology of high temperature pasteurized milk was studied,the active components were detected,the parameters of sterilization and active substances were analyzed,and the optimum process parameters were obtained.
作者
王瑞云
WANG Ruiyun(Gansu Qimu Dairy Co.,Ltd.,Jiayuguan 735100,China)
出处
《现代食品》
2022年第4期67-69,共3页
Modern Food
关键词
高温杀菌
工艺
检测
货架期
high-temperature sterilization
process
detection
shelf life
