摘要
在现有的食品加工领域,新兴的超高压处理技术不但可以杀灭微生物,而且不会破坏食品中的营养成分、色泽以及风味,被誉为"当今世界十大尖端科技"。本文主要综述了超高压技术在乳品中的应用情况,包括对乳品中微生物的杀灭作用,对活性成分和矿物质维生素的保留效果以及对β-乳球蛋白的可消化性和浊度的改善等。
Ultra high-pressure treatment,a new prevalent technology utilized in present food processing industry,not only can kill microbe,but also effectively preserve nutrition,color and flavor of the food.It is well known as ＂the ten advanced technology of our modern world＂.This paper presents a review of ultra high-pressure technology application in dairy production,including its inactiving microorganism,protecting active ingredients,minerals and vitamins,ameliorating the digestibility of β-lactoglobulin and the turbidity of milk products and so on.
出处
《核农学报》
CAS
CSCD
北大核心
2013年第8期1189-1194,共6页
Journal of Nuclear Agricultural Sciences
关键词
超高压
乳品
加工
Ultra High-pressure
Dairy product
Processing
作者简介
任杰，女，从事食品生物技术研究。E-mail：renjie9631@163．com.
通讯作者：胡志和，男，教授，从事专用功能食品研究。E-mail：hzhihe@tjcu．edu．cn
