非热杀菌技术在牛奶加工中的研究进展  

Advancement of non-thermal sterilization technologies in milk industry

作　　者：盖作启[1] 李冰[1] 李琳[1] 唐德松[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2009年第1期329-332,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金重点项目(20436020);农产品资源绿色加工(B12N9060240);863计划重点项目(2007AA100405)

摘　　要：人们正在研究能够保证安全,延长保质期,保持营养价值和色香味的牛奶加工新技术,冷杀菌引起广泛关注。本文主要论述了包括超声波杀菌(US)、超高压杀菌(UHP)、脉冲电场杀菌技术(PEF)、磁场杀菌(EM)等各种杀菌技术牛奶加工中的研究进展,重点介绍各种冷杀菌技术对牛奶品质的影响,最后提出本课题仍需研究的重要问题。Non-thermal sterilization technologies attract more attention to the consideration on the safety and quality of food products. The advancement of non-thermal sterilization technologies including ultrasound, ultra high pressure, pulsed electric field and magnetic field treatment were reviewed in this article. It focuses on influence of kinds of cold sterilization technique on milk quality; some issues which needed to be studied were summarized.

关 键 词：牛奶 冷杀菌 品质 进展 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]