| 高压对牛乳理化性质和成分的影响 |
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| 引用本文： | 李迎秋,莫海珍,陈正行.高压对牛乳理化性质和成分的影响[J].食品工业,2006(1). |
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| 作者姓名： | 李迎秋 莫海珍 陈正行 |
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| 作者单位： | 江南大学食品学院，河南科技学院，江南大学食品学院 (江苏无锡214036) 山东轻工业学院(济南 250100)，河南新乡453003，江苏无锡214036 |
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| 摘 要： | 高压食品加工是一种非热杀菌技术,是指在室温或低温下用100-800MPa高压处理食品。与传统的热杀菌比较,它具有很多优点,不仅能杀死微生物钝化酶类,而对食品的营养成分和感官品质改变较小。本文综述了高压处理对牛奶物理化学性质和成分的影响。
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| 关 键 词： | 高压 牛乳 理化性质 成分 |
Effect of High Pressure on Physico-Chemica Characters and Constituents of Milk |
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| Li Ying-qiu, Mo Hai-zhen, Chen Zheng-xing.Effect of High Pressure on Physico-Chemica Characters and Constituents of Milk[J].The Food Industry,2006(1). |
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| Authors: | Li Ying-qiu Mo Hai-zhen Chen Zheng-xing |
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| Affiliation: | Li Ying-qiu; Mo Hai-zhen; Chen Zheng-xing |
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| Abstract: | High pressure processing of food is a non-thermal technology inactivating microorganisms. It is the treatment of food with 100-800MPa high pressure at room temperature or lower temperature. Processing of foods by HP offers many advantages over traditional thermal treatments, as it exerts destroying microorganisms and inactivating enzymes without changing or changing a little the sensory and nutritional quality of foods. This review will focus on effects of high pressure on physico-chemical characters and constituents of milk. |
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| Keywords: | High pressure milk physico-chemical characters constituents |
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