食品科学 ›› 2002, Vol. 23 ›› Issue (8): 50-52.
• 基础研究 • 上一篇 下一篇
江芸, 邵炜慧
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JIANG Yun, SHAO Wei-Hui
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摘要： 将牛乳经微波(2450MHz, 630W, 2min)加热处理,同时以巴氏杀菌(63℃, 30min)及未处理的原乳作对照,通过测定牛乳中菌落总数、酸度、乳密度的变化,以了解微波热处理的效果。结果表明:微波和巴氏杀菌处理都起到了一定的杀菌效果,巴氏杀菌效果优于微波处理;各组牛乳pH值,在20℃保存时,随时间的延长均显著下降(P <0.05),而在4℃保存时无一定规律性;各组乳密度在4℃保存时变化亦无明显的规律性。
关键词: 牛乳, 微波, 保鲜
Abstract: Milk was treated with microwave (2450MHz, 630W, 2min), compared with that treated with pasteurism(63℃,30min)and that of no treatment. The effect of each treatment was assessed through microbiological assay, pH value andmilk density. The microbiological results showed that microwave treatment and pasteurization both disinfected well ,bat theeffect of pasteurism was better than that of microwave. The pH value of milk declined significantly during storage in 20℃.There was no obvious regularity pattern on the pH value and milk density during storage in 4℃.
Key words: Milk , Microwave , Preservation
江芸, 邵炜慧. 微波处理在牛乳保鲜中的应用[J]. 食品科学, 2002, 23(8): 50-52.
JIANG Yun, SHAO Wei-Hui. [J]. FOOD SCIENCE, 2002, 23(8): 50-52.
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