超高压技术在乳品加工中的应用  

Application of Ultra High-pressure Technology in Dairy Products Processing

作　　者：任杰[1] 胡志和[1] 

机构地区：[1]天津市食品生物技术重点实验室/天津商业大学生物技术与食品科学学院,天津300134

出　　处：《核农学报》2013年第8期1189-1194,共6页Journal of Nuclear Agricultural Sciences

摘　　要：在现有的食品加工领域,新兴的超高压处理技术不但可以杀灭微生物,而且不会破坏食品中的营养成分、色泽以及风味,被誉为"当今世界十大尖端科技"。本文主要综述了超高压技术在乳品中的应用情况,包括对乳品中微生物的杀灭作用,对活性成分和矿物质维生素的保留效果以及对β-乳球蛋白的可消化性和浊度的改善等。Ultra high-pressure treatment,a new prevalent technology utilized in present food processing industry,not only can kill microbe,but also effectively preserve nutrition,color and flavor of the food.It is well known as ＂the ten advanced technology of our modern world＂.This paper presents a review of ultra high-pressure technology application in dairy production,including its inactiving microorganism,protecting active ingredients,minerals and vitamins,ameliorating the digestibility of β-lactoglobulin and the turbidity of milk products and so on.

关 键 词：超高压 乳品 加工 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]