强脉冲磁场对牛奶的杀菌效果及其营养成分的影响研究

Sterilization effect of pulsed magnetic field and its influence on milk nutrient components

利用脉冲磁场对鲜奶进行杀菌试验,并与传统加热杀菌作了比较,测定了菌落总数和大肠菌群的残留率及主要鲜奶成分含量的变化。结果表明:经磁场杀菌后的牛奶,菌落总数和大肠菌群数可达到商业无菌要求。与热杀菌相比,脉冲磁场杀菌时间短、效率高、营养损失小、基本保持了鲜奶的天然色泽和风味。

The milk was sterilized utilizing the self-designed device for pulsed magnetic field. At the same time, the survival rates of the total aerobic bacterial counts and coliform bacteria were detected. Then the protein, lactose and deoxidized vitamin C content were measured. Results show that the total aerobic bacterial counts and coliform bacteria satisfied the requirements of food business. Comparing with heat pasteurization, the losses of protein, lactose and deoxidized vitamin C were less, the color was not significantly affected by pulsed magnetic field.