超高温瞬时灭菌（UHT）奶的生产工艺及设备选型

UHT纯牛奶是将鲜牛乳在连续流动的情况下加热至135℃～150℃，并且连续保持2s～5s。用这种方法生产的牛奶在有效杀灭微生物的前提下，最大限度地保留了牛奶中的营养成分，可在常温条件下长期保存。主要研究了UHT奶的生产工艺，论述了其工艺流程和操作要点，对40t/dUHT纯牛奶生产线进行了物料衡算和能量衡算；并对所用设备进行了选择计算。

Ultra-high temperature sterilization(UHT)milk production process and equipment selection

UHT pure milk is the fresh milk which heated to 135 ℃ ～ 150 ℃ in the case of a continuous flow and maintained for 2 s～ 5 s. In this way the production of milk under the premise of killing micro-organisms effectively reserve the nutrients in milk greatly and can be stored for a long time under normal temperature conditions. This paper mainly researches the production of UHT pure milk and discuss the main points of the process and operators. We also count 40 t/d UHT pure milk of the production line for the material balance and energy balance and calculate the used equipment selectively.