摘要
针对国内原料乳质量低下这一问题,运用高压脉冲电场非热杀菌技术对原料乳进行预处理。发现原料乳的细菌总数随电场强度、脉冲数、初始温度的增加而降低,随流速的增加而升高。当出口温度为常温20℃,电场强度E=50kv/cm,脉冲频率为1000Hz,流速为20ml/min时,能使其菌落总数降低2.6个数量级,从四级原料乳提升至一级原料乳,且不改变其营养结构和风味。
Raw milk was treated by high intensity pulse electric field in the lig ht of its low quality in our country. The result showed that the bacteria clones in the raw milk decreased with increase of electric field, pulse frequency and the initial temperatures, and increased with the increase of water velocity. A m aximum inactivation of 2.6-log reduction was achieved after an PEF treatments at 50kv/cm, 1000Hz, 20ml/min, and 20℃, so it can minimize the loss of flavor, col or, and nutrients in raw milk while extending it's level from fourth to first.
出处
《乳业科学与技术》
2004年第4期158-161,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
