期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

浓缩乳热处理工艺对婴儿配方乳粉细菌数及理化性质的影响

Effects of the concentrated milk heat treatment on the bacteria count and physicochemical property of the infant formula milk powder
下载PDF
导出
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
作者 李妍 任东妍 王红 李海梅 张列兵
机构地区 北京工商大学食品质量与安全北京实验室 食品安全与营养协同创新中心东北农业大学 中国农业大学食品科学与营养工程学院
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
分类号 TS252.1 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献16

  • 1BURGESS S A,LINDSAY D, FLINT S H. Thermophilic bacilli and their importance in dairy processing[J]. International Journal of Food Microbiology, 2010,144(2):215-225.
  • 2HILL B M, SMYTHE B W. Endospores of Thermophilic Bacteria in Ingredient Milk Powders and Their Significance to the Manufacture of Sterilized Milk Products: An Industrial Perspective[J]. Food Reviews International, 2012,28(3):299-312.
  • 3WATTERSON M J,KENT D J, BOOR K J, et al. Evaluation of dairy powder products implicates thermophilic sporeformers as the primary organisms of interest[J]. Journal of Dairy Science, 2014,97(4): 2487-2497.
  • 4袁栋栋,刘冠辰,张冬,任东妍,阚传浦,杨与争,马薇,李妍,张列兵.我国市售奶粉细菌污染情况调查分析[J].中国乳品工业,2012,40(7):37-40. 被引量：5
  • 5YUAN D,LIU G,REN D, ET AL. A SURVEY ON OCCURRENCE OF THERMOPHILIC BACILLI IN COMMERCIAL milk powders in China [J]. Food Control, 2012,25(2):752-757.
  • 6OH M, COX J M. Toxigenic Bacilli Associated with Food Poisoning [J]. Food Science and Biotechnology, 2009,18(3):594-603.
  • 7NIEMINEN T,RINTALUOMA N, ANDERSSON M, et al. Toxi-nogenic Bacillus pumilus and Bacillus licheniformis from mastitic milk [J]. Veterinary Microbiology, 2007,124(3 4):329-339.
  • 8PAVIC,SINISA, BRETT, et al. An outbreak of food poisoning in a kindergarten caused by milk powder containing toxigenic Bacillus sub-tilis and Bacillus licheniformis [J]. Archiv fUr Lebensmittelhygiene, 2005,56(1):20-22.
  • 9LOGAN N A. Bacillus and relatives in foodborne illness [J]. Journal of Applied Microbiology, 2012,112(3):417-429.
  • 10GB 10765—2010食品安全国家标准婴儿配方食品[S]. 2010.

二级参考文献10

  • 1上田康 内海良治.粉体流动性评价[J].粉体工学研究会志,1968,.
  • 2SCOTT S A, BROOKS J D, RAKONJAC J, et al. The Formation of Thermophilic Spores during the Manufacture of Whole Milk Powder [J].Intemational Journal of Dairy Technology,2007,60(2):109-117.
  • 3RUCKERT A, tLONIMUS R S, MORGAN H W. A RAPD-BasedSurvey of Thermophilic Bacilli in Milk Powders from Different Coun- tries[J].Internadonal Journal of Food Microbiology, 2004,96(3):263-272.
  • 4MURPHY P M, LYNCH D, KELLY P M. Growth of Thermophilic Spore Forming Bacilli in Milk during the Manufacture of Low Heat Powders [J].IntemationalJoumal of Dairy Technology,1999,52 (2):45- 50.
  • 5BURGESS S A, LINDSAY D, FLINT S H. Thermophilic Bacilli and Their Importance in Dairy Processing [J]. International Journal of Food Microbiology,2010,144(2) :215 -225.
  • 6BURGESS S A, BROOKS J D, RAKONJAC J, et al. The Formation of Spores in Biofilms of Anoxybacillus Fhvithermus [J]. Journal of Ap- plied Microbiology,2009,107(3):1012-1018.
  • 7Taylor J M W, Sutherland A D, Aidoo K E, et al. Heat-stable toxin production by strains of Bacillus cereus, Bacillus firmus, Bacillus mega- terium, Bacillus simplex and Bacillus licheniformis[J]. FEMS Microbiol- ogy Letters,2005,242(2):313-317.
  • 8CUR.RAN H R, EVANS F R. Heat Activation Inducing Germination in the Spores of Thermotolerant and Thermophilic Aerobic Bacteria[J]. Journal of Bacteriology,1945,49(4):335-346.
  • 9CHEN L, COOLBEAIL T, DANIEL R M. Characteristics of Pro- teinases and Lipases Produced by Seven Bacillus sp Isolated from Milk Powder Production Lines [J].International Dairy Journal,2004,14 (6): 495-504.
  • 10PAVIC S, BRETT M, PETILIC N, et al. An Outbreak of Food Poi- soning in a Kindergarten Caused by Milk Powder Containing Toxi- genic Bacillus Subfilis and Bacillus Licheniformis [J]. Archiv ftir Lebemmittelhygiene, 2005,56(1):20-22.

共引文献25

中国乳品工业
2015年 第6期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部