摘要
以超高温瞬时杀菌在食品灭酶方面的应用为例,设计一个食品工程综合实验.实验包括超高温瞬时杀菌设备的操作及灭酶,酶活测定,灭酶食品的感官评价,实验涉及的专业知识面广,实验的综合性、探究性较强.
Taking the application of ultra-high temperature instantaneous sterilization in food enzyme inactivation as an exam-ple, a comprehensive experiment of food engineering was designed. The experiment includes the operation of ultra-high tem-perature instantaneous sterilization equipment and the inactivation of enzyme, the determination of enzyme activity, the sensory evaluation of inactivated food. The experiment involves a wide range of professional knowledge, and the experiment is comprehensive and exploratory.
作者
李阳
张峰
LI Yang;ZHANG Feng(College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058;Fuzhou Customs District, Fuzhou, Fujian 350015)
出处
《科教导刊》
2019年第13期60-61,共2页
The Guide Of Science & Education
基金
浙江大学实验技术研究项目:管式超高温瞬时杀菌(UHT)设备的改装及其在食品加工过程中钝酶功能的研究,编号(SJS201708)
关键词
超高温瞬时杀菌
灭酶感官评价
ultra-high temperature instantaneous sterilization
enzyme inactivation
sensory evaluation
