摘要
利用超声波协同热处理对液态奶中的枯草芽孢杆菌进行杀菌实验,并与传统方法做比较。研究了经不同功率、时间、温度的超声波处理后液态奶的杀菌效果。结果表明:经1400 W,180 s,60℃条件下杀菌率达到了97.96%,经1400 W,60 s,60℃条件下杀菌率达到了96.77%,达到了巴氏杀菌的效果。同时,该条件下超声作用后再经巴氏处理,杀菌率达到98.71%,对比于巴氏杀菌,其菌落数降低了60.24%。与热杀菌相比,超声波杀菌温度低,时间短,效率高。
To take a sterilization experiment on subtilis in Liquid milk by ultrasound collaborated with heat treatment, which is compared with the traditional method. This experiment is based on the effect ofhquid milk of efficacy under different power, time, temperature, and ultrasonic treatment. The results show that： the sterilization rate reaches 97.96 percent under the condition of 1400 W, 180 s,60 ℃; it reaches 96.77 percent under the condition of 1400 W,60 s,60 ℃, which has reached the effect of pasteurization. Meanwhile, after ultrasonic treatment, then by Pakistan treatment under this condition, the sterilization rate has reached 98.71 percent. Compared with pasteurization, its colonies reduced 60.24%. Compared with the heat sterilization, ultrasonic sterilization is of low temPerature, short time, and high efficiency.
出处
《中国乳品工业》
CAS
北大核心
2010年第2期4-6,共3页
China Dairy Industry
关键词
超声波
杀菌
液态奶
枯草芽孢杆菌
Ultrasonic
sterilization
liquid milk
Bacillus subtilis
作者简介
闫坤（1985-）．女，硕士研究生，研究方向为乳品加工。
通讯作者：吕加平
