鲜乳超声波除菌技术研究  

Study on Sterilization of Fresh Milk with Ultrasonic Technology

作　　者：刘飞云[1] 潘道东[1] 严玉婷[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：《食品科学》2008年第12期346-349,共4页Food Science

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)

摘　　要：研究了不同功率、时间的超声波处理鲜乳后的杀菌效果。结果表明,经600W,3min超声波处理的原料乳,杀菌率达93%。并研究了超声波结合巴氏杀菌技术对鲜乳处理后,4℃贮藏条件下牛乳品质变化情况。结果表明,经600W,3min超声波处理的原料乳结合63℃,30min的热处理后,乳品质保持最好,4℃贮藏条件下贮藏期达16d左右。Fresh milk was treated by different ultrasonic powers and time to study the bactericidal effect. Results indicated that, treating fresh milk with ultrasonic of 600 W for 3 min, the sterilization rate reachs 93%. Treated with the combination of ultrasonic with heat sterilization, the quality of milk stored under 4 ℃ was also studied. Results showed that, treated with ultrasonic of 600 W for 3 min and then heated at 63 ℃ for 30 min, the quality of milk is better than others. The storage period of the treated milk can be prolonged to about 16 days 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]