高压脉冲电场对牛奶中微生物及酶活性影响的研究  

EFFECT OF HIGH INTENSITY PULSED ELECTRIC FIELDS(PEF) ON MICROBES AND ENZYME ACTIVITY IN MILK

作　　者：丁宏伟[1] 王春玲[1] 

机构地区：[1]山东教育学院生物科学与技术系,山东济南250013

出　　处：《河南工业大学学报（自然科学版）》2008年第4期46-49,59,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：利用高压脉冲电场技术结合巴氏杀菌对牛乳进行处理,可以在较低温度下,将乳中的微生物完全杀死,同时将其中的酶完全钝化.结果表明:杀菌时,高压脉冲电场起主要作用,温度起辅助作用;灭酶时,温度起主要作用,而高压脉冲电场起辅助作用.确定了不同温度下能达到要求的最小的电场强度、最低的温度及最短的温度处理时间;测定了在上述处理条件下乳营养的损失量,在较高的场强、较低的处理温度下乳营养的损失量远小于场强较低、处理温度较高时乳营养的损失量.When milk was processed by the method of PEF technology combined with pasteurization, the microbes and enzymes in milk can be completely inactivated in the lower temperature. The results showed that in the aspect of sterilization, PEF played an important role, while the temperature＇did an auxiliary function; in the aspect of killing enzyme, the temperature played an important role while PEF did an auxiliary function. The minimum PEF intensity and processed time in different temperature had been found in this research, and the losses of milk nutrition in different treatment conclition have been measured, it was found that the losses of milk nutrition in higher was higher PEF intensity and lower temperature than that in lower PEF intensity and higher temperature. It was found that the loss of milk nutrition in higher PEF intensity and lower temperature was higher than that in lower PEF intensity and higher temperature, then the enterprise can choose proper treatment condition according to their own need.

关 键 词：高压脉冲电场 巴氏杀菌 灭酶 牛乳 

分 类 号：TS201.3[轻工技术与工程—食品科学]