超高压牛乳杀菌工艺参数的优化研究  

Study on optimizing the technology parameters of milk sterilized by ultra-high pressure

作　　者：张勇[1] 段旭昌[1] 白艳红[2] 毛多斌[2] 杨公明[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2007年第6期138-141,共4页Science and Technology of Food Industry

基　　金：河南省科技攻关资助项目(052SGYG28144)。

摘　　要：利用超高压对鲜牛乳进行杀菌实验,以菌落总数和大肠菌群数为评价指标,得到处理压力和处理时间对超高压处理牛乳的杀菌规律。以低压、低压处理时间、高压和高压处理时间为实验因素,进行正交实验,得出超高压杀菌牛乳的最佳杀菌工艺条件为:低压150MPa,处理时间5min,继续高压500MPa,处理时间为40min,经保温实验检验,处理后牛乳中的菌落总数和大肠菌群数完全可以达到商业灭菌要求。The milk was sterilized utilizing the Ultra High Pressure Processing （UHPP） and the total aerobic bacterial counts and coliform bacteria were detected as well as the sterilization regularity of UHP treatment milk about pressure and treatment time was gained. The optimum condition of UHPP sterilization milk were obtained by orthogonal experiment and the results was low pressure was 150MPa, low pressure treatment time was 5min, high pressure was 500MPa and high pressure treatment time was 40min. Through detected the milk of heat preservation experiment, the total aerobic bacterial counts and coil form bacteria have satisfied the requirement of food business.

关 键 词：牛乳 超高压 杀菌 优化 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]