鲜奶超声波除菌条件的优化  

Optimization of ultrasonic technology in sterilization of fresh milk

作　　者：刘飞云[1] 潘道东[1] 

机构地区：[1]南京师范大学乳品生物技术研究所,江苏南京210097

出　　处：《食品工业科技》2008年第11期183-185,共3页Science and Technology of Food Industry

基　　金：江苏省科技厅"十一五"攻关项目(BE2006325);江苏省普通高校高新技术产业发展项目(JHB06-11)资助

摘　　要：研究了经不同功率、时间、温度的超声波处理后鲜乳的杀菌效果,并研究了处理后牛乳的保藏期。结果表明:经600W,180s,60℃超声波处理的鲜乳,杀菌率达93%,并且对乳的营养成分无破坏作用,而且在4℃条件下保藏期达8d左右仍具有较好的品质。Fresh milk was treated by different ultrasonic power and time to study the bactericidal impact and the storage period. Results showed that, treated with ultrasonic processing of 600W, 180s, 60%, sterilization rate reached 93% without any damage to the nutriment. The storage period of milk could be prolonged to about 8d under 4℃.

关 键 词：鲜乳 超声波 除菌 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]