摘要
研究了经不同功率、时间、温度的超声波处理后鲜乳的杀菌效果,并研究了处理后牛乳的保藏期。结果表明:经600W,180s,60℃超声波处理的鲜乳,杀菌率达93%,并且对乳的营养成分无破坏作用,而且在4℃条件下保藏期达8d左右仍具有较好的品质。
Fresh milk was treated by different ultrasonic power and time to study the bactericidal impact and the storage period. Results showed that, treated with ultrasonic processing of 600W, 180s, 60%, sterilization rate reached 93% without any damage to the nutriment. The storage period of milk could be prolonged to about 8d under 4℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期183-185,共3页
Science and Technology of Food Industry
基金
江苏省科技厅"十一五"攻关项目(BE2006325)
江苏省普通高校高新技术产业发展项目(JHB06-11)资助
关键词
鲜乳
超声波
除菌
fresh milk
ultrasonic wave
sterilization
