微波加热杀菌对牛乳品质的影响

为了掌握微波加热杀菌对牛乳品质的影响,该文以牛乳层厚度和微波功率为试验因素、以营养成分的损失为指标进行了试验研究.研究的结论是:(1)牛乳的微波加热杀菌比水浴加热杀菌对乳中维生素C的影响要小.(2)牛乳层厚度和微波功率对乳脂肪的影响较为显著,而对乳蛋白质的影响均不显著.(3)牛乳层厚度越小,对乳脂肪的影响越小,随着牛乳层厚度的增加乳脂肪的损失增加,但越来越缓慢;微波功率越大,对乳脂肪的影响越小,基本呈直线下降.

Research on effect of microwave sterilization on milk components

In order to master the effect of microwave on milk component,this paper carries on test research with milk thickness and microwave power as factors,milk component loss ratio as target. The conclusions are as follows: (1) In comparison microwave treatment with thermal treatment,the former is lower in the loss ratio of vitamin C in milk. (2) The effect of milk thickness and microwave power on fat is remarkable,and on protein is no remarkable.(3) The smaller the milk thickness and the bigger the microwave power,the smaller is the effect on fat.