摘要
热处理是牛奶处理加工中的主要技术工艺。本文以牛奶为对象,探讨了主要几类牛奶的热处理工艺变化过程,综述了热处理概念和标准以及国内外通行的巴氏杀菌、高温杀菌、高温灭菌等主要几种液态牛奶热处理方法,从牛奶热处理工艺及其发展角度,分析了牛奶不同热处理工艺中温度、保持时间等关键参数组合效应,简要比较了热处理和非热处理应用和效果的异同,阐释了牛奶热处理工艺的意义,建议提出基于牛奶核心价值的热处理工艺选择。
Heat treatment is one of the most important technology of milk processing.In this paper,it mainly discussed the concept and the process of milk heat treatment,and analyzed the main heat treatment methods of milk,such as pasteurization,high temperature pasteurization and high temperature sterilization separately,and while from the milk heat treatment process and its development,the combined effects of key parameters such as temperature and holding time were analyzed,and the similarities and differences of application and effect were briefly compared between the heat treatment and non-heat treatment,then explained the significance of heat treatment of milk as well,and finally it was suggested that how to choose heat treatment process based on the core value of milk,which would be provided some useful reference for dairy industry.
作者
郭利亚
赵广英
武旭芳
张伟
张养东
GUO Liya;ZHAO Guangying;WU Xufang;ZHANG Wei;ZHANG Yangdong(Henan Institute of Science and Technology,Xinxiang Henan 453003;Huahuaniu Dairy Group of Henan,Zhengzhou Henan 450000;Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193)
出处
《中国乳业》
2021年第4期70-74,共5页
China Dairy
基金
河南省科技攻关计划项目(212102110178,212102110008)
河南省重大科技专项(201300111200)
博士科研启动项目(206010618005,103010620001/007)。
关键词
牛奶
热处理
巴氏杀菌
高温杀菌
高温灭菌
milk
heat treatment
pasteurization
high temperature pasteurization
high temperature sterilization
