超高压射流灭菌对牛奶理化特性的影响  

Effect on phy-chemical properties of sterilization milk by ultra-high pressure jet technology

作　　者：罗兰[1] 王盛民[1] 吴贞贞[1] 黄义娜[1] 王懿萍[1] 张小荣[1] 陈波 

机构地区：[1]西南交通大学生命科学与工程学院,成都610031 [2]南京大地水刀股份有限公司,南京211300

出　　处：《中国乳品工业》2011年第4期28-30,共3页China Dairy Industry

基　　金：四川省科技厅(2008SZ0010);陕西省咸阳市(XK0913-2)

摘　　要：利用超高压射流对撞式/碰撞式技术处理液态奶,考察其相对密度、滴定酸度、pH值、灰分碱度、浊度、颗粒粒径等理化性质。结果表明,超高压射流处理后,液态奶的灰分碱度及压力≥200 MPa时滴定酸度均符合灭菌乳国家标准(GB5408.2-1999);相对密度保持不变;浊度呈上升趋势;对撞方式均质效果明显优于碰撞方式。超高压射流处理牛奶的最佳工艺为200 MPa对撞方式处理。该研究为超高压射流杀菌奶的后续深入研究奠定了基础。Liquid milk was treated by ultra-high pressure jet（clash/collision）,in order to study its phy-chemical properties of relative density,titrable acidity,PH,ash alkalinity,turbidity,partical size.The result indicates that after liquid milk treated by ultra-high pressure jet,ash alkalinity is accordance with the national standard of sterilized milk（GB5408.2-1999）,and it is also with titrable acidity when the pressure was no less than 200 MPa.Relative density remains the same,while turbidity has a rising trend.The homogenizing effect of clash treatment is obviously superior to collision.Thus,the best technology of of ultra-high pressure jet sterilization is clash type at 200 MPa.The research of the phy-chemical properties of liquid milk establishes the foundation for the further study of sterilization milk by ultra-high pressure jet technology.

关 键 词：超高压射流 牛奶 理化特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]