牛乳杀菌技术研究进展
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。
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
Abstract: 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.
Key words: dairy products; pasteurization; ultra-high temperature instantaneous sterilization; ultra-high pressure treatment; non-thermal treatment
中图分类号:
TS252.4
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