摘要
阐述了超声处理、高静水压、等离子体、酶解法、微生物发酵法等多种非热加工技术在消减乳制品致敏性中的作用,并探讨了这些技术的局限性和应用潜力,以期为低致敏性乳制品的开发提供参考。
The role of non-thermal processing technology such as ultrasonic treatment,high hydrostatic pressure,temperature plasma,enzymolysis and microbial fermentation in reducing the allergenicity of dairy products was expounded,and the limitations and application potential of these technologies were discussed,in order to provide reference for the development of low allergenic dairy products.
作者
翟娅菲
孙佳奇
韩振武
相启森
ZHAI Ya-fei;SUN Jia-qi;HAN Zhen-wu;XIANG Qi-sen(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,Henan,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2023年第9期23-26,31,共5页
Cereals & Oils
基金
国家自然科学基金(32102135)
郑州市协同创新专项(2021ZDPY0201)。
关键词
非热加工技术
乳制品
致敏性
non-thermal processing technology
dairy product
allergenicity
