摘要
如何控制奶中的微生物,延长牛奶的保质期,又能最大程度保留奶的营养价值一直是一个研究热点。主要论述了超高压、超声波、紫外线、脉冲磁场及电场、欧姆加热、Nisin及高密度CO_2等保鲜新技术在牛奶加工中的研究进展,并介绍了各种保鲜技术对牛奶品质的影响。
How to control the microorganism of milk, extend the shelf life of milk, and keep the most nutrition had been a research hotspot. Mainly discuss the progress of new technology used in the milk industry, including ultrahigh pressure, ultrasonic wave, ultraviolet ray, pulse electric field and magnetic field, the Ohmic heating, Nisin, high density C02 and so on. And introduce the influence of fresh-keeping technology to milk quality.
出处
《食品工业》
CAS
北大核心
2013年第2期116-120,共5页
The Food Industry
关键词
牛奶
保鲜
新技术
milk
fresh-keeping
new technology
