牛乳杀菌技术研究进展  

Advances in Sterilization Techniques for Dairy Products

作　　者：洪青[1] 刘振民[1] HONG Qing;LIU Zhenmin(Shanghai Engineering Research Center of Dairy Biotechnology,State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy and Food Co.Ltd.,Shanghai 200436,China)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《乳业科学与技术》2022年第6期50-54,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：“十三五”国家重点研发计划重点专项(2018YFC1604201);上海乳业生物工程技术研究中心项目(19DZ2281400)。

摘　　要：乳及乳制品是营养价值极高的食品,为保证充足的安全性、较长的货架期及稳定的营养价值,乳杀菌技术得到研究人员的重点关注。本文综述乳品工业的杀菌技术研究进展,阐明热处理技术和非热处理技术的杀菌机制,介绍巴氏杀菌、超高温瞬时灭菌、超高压处理、超声波、脉冲电场等不同杀菌技术对微生物、营养活性物质、风味物质、质构及化学反应等方面的影响,为其在高生物活性乳制品中的开发应用提供参考。Milk and dairy products are foods with high nutritional values.Sterilization techniques that can ensure the safety,long shelf life and stable nutritional value of milk and dairy products are of great interest to researchers.In this paper,we review recent progress in research on sterilization techniques in the dairy industry,illustrates the mechanism of thermal and non-thermal sterilization techniques,and discuss the effect of different sterilization techniques such as pasteurization,ultra-high temperature instantaneous sterilization,ultra-high pressure,ultrasonic and pulsed electric field on the microbial load,nutritional bioactives,flavor compounds,texture and chemical reactions of milk and dairy products.We hope that this review can provide useful information for the development and application highly bioactive dairy products.

关 键 词：乳制品 巴氏杀菌 超高温瞬时灭菌 超高压处理 非热处理 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]