摘要
研究了超声波结合热杀菌技术对鲜乳处理后,4℃贮藏条件下牛乳货架期间的品质变化情况。经测定牛奶的菌落总数、大肠杆菌及酸度等多种指标后,结果表明用频率为50kHz,温度为60℃超声波对牛乳杀菌60s后,再用温度为76℃的热处理杀菌15min后牛奶的品质保持最好,且在4℃贮藏条件下,牛乳的贮藏期达18d左右。
The combination effect of ultrasonic and heat sterilization on the ESL milk（Extended-Shelf-Life milk）was studied. It indicated that the quality of milk was improved and shelf-life was extended significantly. Total colony flora, coliforms, acidity were used to measure the milk quality, and we found the method of 50 kHz ultrasonic treatment with temperature 60 ℃ , 60 s, then heated with 76 ℃,15 min, milk quality was better than others. The storage period of milk would be prolonged to about 18 days under 4 ℃.
出处
《中国乳品工业》
CAS
北大核心
2006年第4期39-41,共3页
China Dairy Industry
关键词
超声波
ESL奶
货架期
ultrasonic wave
ESL milk
shelf life
