摘要
本文对紫外技术在乳品加工方面的应用进行了一些探讨,发现牛乳经紫外灯短暂照射后,可将杂菌总数由原来的1.2×10~7个/ml降至9.2×10~3个/ml,大肠菌群从9300个/100ml降至70个/100ml,牛乳中的维生素D从1.80 I·U/100ml提高到50.70 I·U/100ml,同时与热处理乳相比,其凝乳性状得到了提高。因此紫外照射技术在消毒乳,干酪等制品的加工中完全可替代传统的杀菌工艺,并得以广泛应用。另外也可以作为强化维生素D的一种新方法。
The applications of ultraviolet (U. V. )technology in dairy processing are described. The thin layer milk irradiated by a short U. V. ,its bacterial counts decreased to 9. 2×103 cfu/ml from 1. 2×107 cfu/ml and its co-liform bacteria counts also decreased to 70 cfu/100ml from 9300 cfu/100ml. The content of vitamine D is increased to 50. 70 I. U. /100ml from 1. 80 I. U. /100ml. The results showed that U. V. technology could take place of traditional heating technique of pasteurized milk and cheese processing.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1993年第1期37-42,共6页
Food and Fermentation Industries
关键词
紫外线射
乳品加工
应用
杀菌
Ultraviolet irradiation, Vitamin D, Coaglation
