摘要
探讨了110℃/4s(HHT)和95℃/15s(LHT)两种浓缩乳热处理工艺的效果。HHT处理能更有效降低污染芽孢杆菌的浓缩乳细菌数,干燥后得到婴儿配方乳粉的细菌总数200 g-1,远低于国家标准要求。对比两种杀菌工艺对乳粉主要理化性质的影响,表明HHT和LHT处理对乳粉的基本理化指标影响不大,能达到国家标准要求。与LHT相比,HHT处理的乳粉流动性、复水性及游离脂肪质量分数指标更好。浓缩乳杀菌处理用于控制婴儿配方乳粉微生物指标具有一定可行性。
This paper discusses the effect of two concentrated milk heat treatment process, 110℃/ 4 s (HHT) and 95℃ / 15 s (LHT) . HHT processing can more effectively reduce the contamination of bacillus in concentrated milk of infant formula powder. The total bacterial count was 〈 1 000 CFU/g for the powder with HHT processing. Compared the influence of HHT and LHT process on main physical and chemical properties of the powder showed that both processes have a little influence on basic physiochemical index of the powder, and the products can meet the national standard requirements. Compared with LHT, the powder with HHT processing has better flowability, rehy- dration ability and free fat content index. It's feasible to control the bacteria count of the infant formula powder by concentrated milk heat treatment
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第6期7-9,共3页
China Dairy Industry
基金
现代农业(奶牛)产业体系建设专项(CARS-37)
国家自然基金青年科学基金(31401517)
北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)
关键词
浓缩乳
热处理
细菌数
理化性质
concentrated milk
heat treatment
total plate count
physicochenmical property