共查询到18条相似文献,搜索用时 31 毫秒
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超高温低乳糖牛奶的研制 总被引:2,自引:0,他引:2
超高温(UHT)低乳糖牛奶是在利用乳糖酶水解牛奶中乳糖的低乳糖牛奶乳制品,该产品有解决乳糖酶缺乏和乳糖不耐受(吸收不良)的问题。选择了合理、可行的超高温生产工艺。产品有稳定性好、口感佳、营养高等特点。 相似文献
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长久以来,通过加热来延长乳制品的货架期已是广为人知的方法。各种不同的巴氏消毒方法被用来杀灭致病微生物,但这种方法仍然需要对产品进行低温贮藏和运输,这是因为产酸细菌并没有被抑制。所以尽管巴氏消毒已经存在许多世纪了,对乳制品进行消毒杀菌依旧是生产长货架期产品的常用方法。产品被灌装入通常为瓶或罐的容器中,然后在110~120℃下灭菌20~40min,这种方法的不利之处在于使产品从白色变为或多或少的褐变颜色,以及由于美拉得反应引起的一种典型的蒸煮气味。在高于100℃的温度下,缩短乳制品货架期的微生物细菌被… 相似文献
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综述了目前的超高温杀菌技术的现状,介绍了目前常用超高温杀菌技术的特点及在乳品加工中的应用,比较了几种间接式杀菌方式和直接式杀菌方式对牛奶营养成分造成的破坏率,以促使人们在研究正确的杀菌工艺时能对杀菌方式的选择加以重视。 相似文献
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《轻工机械》2003,(2):59-59
法国国家农艺学研究所新近完成了一项研究 ,使牛奶既能保留鲜奶的滋味又能长期保存。该研究所在最新一期所内研究动态上公布了这项研究成果。据介绍 ,这种新方法是对新鲜牛奶进行脱脂 ,让脱脂奶经过孔径为 0 .5微米的特殊薄膜 ,过滤掉其中的微生物 ,最后再将脱脂后的奶在 96摄氏度的温度下加热 6秒钟 ,加热的目的不是杀菌消毒 ,而是为了使奶中的酶失去活性 ,避免在储存时变质。通常超高温奶的加工是将新鲜牛奶在 12 0~ 14 0摄氏度高温下加热 2~ 4秒钟 ,消毒鲜奶的加工过程是把奶加热到 6 0~90摄氏度左右后再迅速降温。新的保鲜方法与上述… 相似文献
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近日,伊利、蒙牛、光明三家乳业以及利乐公司联合中国石油北京销售分公司,在北京市城区举办了一场名为"一路奶相伴——驾车族牛奶派送周"的公益活动。根据公开资料,此次活动选择了北京市城区四环 相似文献
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超高温灭菌乳的灭菌原理及品质变化探析 总被引:2,自引:0,他引:2
从化学动力学活化能角度探讨了温度~时间组合处理对微生物灭菌效果、乳中营养成分及品质的影响,并分析了生产灭菌牛乳难易程度。结果显示:137~145℃/2~20s超高温灭菌乳系商业灭菌产品,具有品质变化最小,生理价值最优。 相似文献
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A S GRANDISON 《International Journal of Dairy Technology》1988,41(2):43-49
Deposits formed in different sections of a pilot-scale plant during ultra-high temperature (UHT) processing of milk were studied over a 12-month period. A twofold range in efficient process run time was found. Deposits formed in the lower temperature (80–110°C) section at a constant rate, irrespective of milk composition. The run time was determined almost entirely by deposits formed in the steam-heated section (110–140°C) and these varied greatly in composition and rate of formation throughout the year. To increase run time in commercial practice it is suggested that attempts should be made to reduce mineral deposition in the high temperature section of the plant. 相似文献
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本文介绍了UHT朱古力牛乳的制作方法及其合理、可行的超高温杀菌生产工艺 ,其主要由牛乳、朱古力、白砂糖、稳定剂等调制而成 ,经长时间观察和尝试发现该产品具有稳定性好、口感佳等特点。 相似文献
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A G PERKIN 《International Journal of Dairy Technology》1985,38(3):69-73
The flavour and nutritional quality of UHT processed milk is discussed and suggestions are made for ways of minimizing undesirable changes during heat treatment. UHT treatment of milk using an infusion heater is described, and it is concluded that whole milk processed in this way is a typical directly heated UHT milk. 相似文献
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Several volatile sulphur compounds have been detected in raw and processed milk. These are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon disulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl sulphoxide, and dimethyl sulphone. Many of these increase in milk during heat processing and are associated with the cooked flavor of heat-treated milks, particularly UHT and sterilized milk. Several researchers have attempted to explain the origin of these volatiles in both raw and processed milk, and how to reduce the associated cooked flavor that has a negative impact on consumer acceptability of processed milk. These compounds are difficult to detect and analyze due to their high volatility, sensitivity to oxidation and heat, and in some cases, their very low concentrations. However, methods of detection and quantification have improved in recent years. Pre-concentration methods such as solid phase microextraction (SPME) together with gas chromatography equipped with sulphur-selective detectors now enable low concentrations of these compounds to be analyzed. In this review, methods of extraction and analyzes of these volatile sulphur compounds are compared, and their occurrence in milk is reviewed. 相似文献