| 超高压对牛乳感官、理化及乳蛋白加工特性的影响研究进展 |
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| 引用本文： | 赵旭飞,胡志和,薛璐,鲁丁强,贾凌云,程凯丽.超高压对牛乳感官、理化及乳蛋白加工特性的影响研究进展[J].乳业科学与技术,2020,43(1):33-38. |
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| 作者姓名： | 赵旭飞 胡志和 薛璐 鲁丁强 贾凌云 程凯丽 |
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| 作者单位： | 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134;天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134;天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134;天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134;天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134;天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134 |
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| 基金项目： | 天津市科技计划项目（17ZXYENC00130）；天津市高等学校创新团队项目（TD13-5087） |
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| 摘 要： | 乳品加工过程中通常采用热处理来保证食品安全和延长货架期，与热加工相比，超高压作为一种非热加工 技术不仅能够杀灭或抑制乳中所污染的微生物，保证乳品的食用安全和延长货架期，同时对乳的感官品质、营养保 留及乳蛋白加工特性产生影响。本文综述超高压处理对牛乳感官特性、理化特性及乳蛋白加工特性等影响的研究进 展，为超高压在乳品加工中的应用提供参考。
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| 关 键 词： | 超高压 牛乳 感官特性 理化特性 加工特性 |
Effects of Ultra-High Pressure on Sensory,Physicochemical and Protein Processing Properties of Milk: A Review |
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| ZHAO Xufei,HU Zhihe,XUE Lu,LU Dingqiang,JIA Lingyun,CHENG Kaili.Effects of Ultra-High Pressure on Sensory,Physicochemical and Protein Processing Properties of Milk: A Review[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2020,43(1):33-38. |
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| Authors: | ZHAO Xufei HU Zhihe XUE Lu LU Dingqiang JIA Lingyun CHENG Kaili |
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| Institution: | (Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science,
Tianjin University of Commerce, Tianjin 300134, China) |
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| Abstract: | In the processing of dairy products, heat treatment is usually used to ensure food safety and extend product shelf
life. Being advantageous over thermal processing, ultra-high pressure, a non-thermal processing technology that kills or
inhibits contaminating microorganisms in milk, can not only ensure the safety of dairy products and extend the shelf life, but
also can have an impact on the sensory quality, nutrient retention and processing properties of milk proteins. In this paper,
the recent progress in the effects of ultra-high pressure treatment on the sensory, physicochemical and protein processing
properties of milk is reviewed, which will provide a rationale for the application of ultra-high pressure in dairy processing. |
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| Keywords: | ultra-high pressure milk sensory properties physicochemical properties processing properties |
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