乳制品中非热杀菌技术的现状,挑战和未来前景
Nina Ding1, Qiyue Sun1, Zhongna Yu2
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, China.
Critical reviews in food science and nutrition
|February 2, 2026
概括
非热杀菌方法为乳制品的传统热处理提供了先进的替代方案. 这些创新技术保护营养质量,提高安全性,并支持可持续的乳制品加工.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品加工 乳制品加工
- 微生物学 微生物学
背景情况:
- 热杀菌是乳制品的标准,但会降低质量和营养.
- 非热方法正在成为牛奶加工的优质替代品.
- 消费者对高质量,最低加工乳制品的需求推动了创新.
研究的目的:
- 审查乳制品加工的非热杀菌技术.
- 评估它们在微生物无活化和质量保存方面的有效性.
- 检查好处,挑战和可持续性方面.
主要方法:
- 审查高压处理,微波,超声波,辐射,冷等离子体和脉冲电场.
- 对微生物负载,蛋白质/脂肪结构,生物活性化合物和消化能力的影响分析.
- 评估能源消耗和环境影响.
主要成果:
- 非热方法有效地使微生物无活化,同时保持营养和感官质量.
- 对蛋白质和脂肪结构的影响因技术而异,但通常不如热方法那么有害.
- 与传统的热处理相比,减少了能源使用和碳排放.
结论:
- 非热杀菌对乳制品的热方法具有显著的优势.
- 这些技术符合消费者对天然,营养丰富的乳制品的偏好.
- 采用非热方法促进了可持续的乳制品行业实践和创新.
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