蒸汽喷射式及蒸汽浸入式杀菌对ESL牛乳品质的影响  

Effects of Direct Heating of Steam Injection or Steam Infusion on the Quality of Extended Shelf Life Milk

作　　者：彭小霞 吴岳指 甘扶佩 纪坤发 樊文博 李家希 赵得奥 林木娣 PENG Xiaoxia;WU Yuezhi;GAN Fupei;JI Kunfa;FAN Wenbo;LI Jiaxi;ZHAO Deao;LIN Mudi(Guangdong Yantang Dairy Co.,Ltd.,Guangzhou 510700,China)

机构地区：[1]广东燕塘乳业股份有限公司,广东广州510700

出　　处：《现代食品》2024年第21期75-79,共5页Modern Food

摘　　要：为了解蒸汽喷射式及蒸汽浸入式杀菌对延长货架期(Extended Shelf Life,ESL)牛乳品质的影响,本文对不同杀菌工艺生产的ESL牛乳进行了对比分析。结果表明,6种杀菌工艺均满足ESL牛乳对微生物含量极低的要求。在活性物质方面,蒸汽喷射式优于浸入式。研究结果为生产ESL牛乳提供了一定的理论基础。In order to compare the effects of steam injection and steam infusion sterilization on the quality of extended shelf life(ESL)milk,this paper,conducted a comparative analysis of ESL milk produced by different sterilization processes.The results showed that all six sterilization processes met the requirement of ESL milk for extremely low microbial content.In terms of active substance content,the ESL milk produced by steam injection sterilization was superior to the steam infusion sterilization.The findings provide a theoretical basis for the production of ESL milk.

关 键 词：延长货架期牛乳 喷射式 浸入式 糠氨酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]