超声波在原料乳保鲜中应用的研究

A research of supersonic applied in fresh keeping of raw milk

研究了利用不同杀菌频率、杀菌时间和杀菌温度的超声波对原料进行处理。结果表明,经50kHz,60s,60℃超声波处理的原料乳,杀菌率达87%,对营养物质无任何破坏作用,在15℃条件下保鲜45h,仍有优良的感官性能。

Raw milk was treated by different ultrasonic frequency,strilizati on time and sterilization temperature.Experiments show that, treat with supersonic procession of 50 kHz,60 s,60 ℃, milk can be conserved for 45 h when the temp erature is 15 ℃, without any damage to the nutrients, and the sense qualities a re also good.