冷等离子体灭菌技术在乳制品中的应用研究进展  

Research Progress in the Application of Cold Plasma Sterilization Technology in Dairy Products

作　　者：齐格其 朱俊[2] 邓浩国 张海 旭日花[1] QI Geqi;ZHU Jun;DENG Haoguo;ZHANG Hai;XU Rihua(School of Life Sciences,Inner Mongolia University,Hohhot 010070,China;School of Physical Science and Technology,Inner Mongolia University,Hohhot 010021,China;College of Science,Inner Mongolia University of Technology,Hohhot 010051,China)

机构地区：[1]内蒙古大学生命科学学院,内蒙古呼和浩特010070 [2]内蒙古大学物理科学与技术学院,内蒙古呼和浩特010021 [3]内蒙古工业大学理学院,内蒙古呼和浩特010051

出　　处：《食品科学》2024年第11期314-322,共9页Food Science

基　　金：内蒙古科技计划重点研发与成果转化项目(2022YFSH0048)。

摘　　要：冷等离子体(或非热等离子体)是在近几年获得普及的非热加工技术之一,有望作为一种快速的非热杀菌技术应用于乳制品加工领域。然而未经优化的冷等离子体工艺可能会导致食品品质下降,如脂质氧化和异味产生。因此,本文就冷等离子体灭菌技术的分类、灭菌机理以及对乳制品的影响等方面进行综述,旨在为冷等离子体灭菌技术在乳制品灭菌工艺中的应用提供理论支持。未来的冷等离子体研究需要在考虑灭活微生物的同时兼顾食品质量影响和消费者的感官接受度。Cold plasma(or non-thermal plasma)is one of the popular non-thermal processing technologies in recent years.Cold plasma technology is expected to be used as a rapid non-thermal sterilization technology in dairy processing.However,an unoptimized cold plasma process may lead to quality deterioration of dairy products,such as lipid oxidation and odor generation.Therefore,this article provides a review of the classification and mechanism of cold plasma sterilization technology and its potential impact on dairy products,with the aim of offering theoretical support for the application of cold plasma sterilization technology in the dairy industry.Future studies on cold plasma need to consider the preservation of the quality and sensory acceptability of dairy products while effectively inactivating microorganisms.

关 键 词：冷等离子体 灭菌 乳制品 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]