| 超高压技术在胡萝卜-花生奶茶生产中的应用研究 |
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| 引用本文： | 黄亚东,董明盛. 超高压技术在胡萝卜-花生奶茶生产中的应用研究[J]. 饮料工业, 2004, 7(6): 24-27 |
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| 作者姓名： | 黄亚东 董明盛 |
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| 作者单位： | 1. 江苏食品职业技术学院生物工程系,江苏淮安,223001
2. 南京农业大学食品科技学院,江苏南京,210095 |
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| 摘 要： | 利用超高压处理(简称EPT)技术对纯天然、热敏性的胡萝卜-花生奶茶进行杀菌处理。既能使蛋白质变性、徽生物及酶失去活性。还可达到保持营养、改善风味、提高品质、延长货架期等目的．
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| 关 键 词： | 热敏性 奶茶 超高压处理 冷杀菌 |
| 修稿时间： | 2004-02-25 |
Research on application of ultra pressure technology to processing of carrot-peanut milk tea |
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| HUANG Ya-dong. Research on application of ultra pressure technology to processing of carrot-peanut milk tea[J]. Beverage Industry, 2004, 7(6): 24-27 |
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| Authors: | HUANG Ya-dong |
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| Abstract: | The advantages of sterilizing natural and thermal-sensitive carrot-peanut milk tea by the extra pressure treatment (EPT) technology include the de-naturalization of proteins, the de-activation of microorganisms and enzymes, the preservation of nutrients, the improvement of flavour and quality, as well as the prolonging of shelf-life. |
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| Keywords: | thermal sensitivity milk tea extra pressure treatment cold sterilization |
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