热-超声联合作用对牛奶品质的影响  

Effects of Ultrasound-heating Combinatorial Treatment on Milk Quality

作　　者：李冰[1] 李洲仕[1] 盖作启[1] 张喜梅[1] 李琳[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：《食品科学》2009年第19期78-80,共3页Food Science

基　　金：国家"863"计划重点项目(2007AA100405);广东省教育厅高校重点实验室建设项目(B12N9060240)

摘　　要：以鲜牛奶为实验材料,以pH值、浊度、Zeta电位以及流变特性的变化为品质评价指标,研究不同的热-超声联合处理方式对牛奶品质的影响。研究表明,热-超声联合处理对牛奶的品质没有负面影响,各种联合处理方式中,先超声处理后加热的处理方式下牛奶的品质最佳。sterilization, pH change, turbidity, Zeta potential and rheological properties were used to evaluate the effects of ultrasound-heating treatment on the quality of milk. Results indicated that milk quality was not deteriorated by the ultrasound-heating treatment; in contrast, excellent milk quality was achieved by a sequence of ultrasound and heating treatments.

关 键 词：热-超声 牛奶 品质 ZETA电位 浊度 流变特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]