摘要
牛乳及乳制品容易变质,并且易出现分层等不良现象。所以应该对其进行有效的杀菌和均质,从而延长其保质期,提高产品品质。超声波是一种有效的非热力杀菌方法,具有均质和细胞破壁等作用,而且超声波灭菌不仅不会改变食品的色、香、味,而且不会破坏食品的组成成分。本文就超声波在乳品加工中的应用展开论述。
Milk and dairy products can easily get degenerated, and easy to a hierarchical and other negative phenomena. It should be took homogeneous and effective sterilization to extend their shelf life and improve product quality. Ultrasound is an effective non-heat sterilization method, which has the usage of homogeneity and cells-broking. Meanwhile, ultrasonic sterilization will not change any color, smell and taste, however it can also keep the whole components of the food. This article is to discuss the usage of ultrasound in dairy processing.
出处
《中国乳品工业》
CAS
北大核心
2009年第11期29-32,共4页
China Dairy Industry
关键词
超声波
牛奶
杀菌
均质
ultrasound
milk
sterilization
homogeneous
作者简介
闫坤（1985-），女，硕士研究生，研究方向为畜产品加工。
通讯作者：吕加平
