食品工业科技2017，Vol.38Issue(15)：20-24,29,6.DOI:10.13386/j.issn1002-0306.2017.15.005
碳酸水保藏生牛乳及其去除效果的研究
Study on the preservation effect of carbonated water on milk and the removal of carbonated water from raw milk
摘要
Abstract
This study aimed to explore a method that could prolong the cold storage shelf life of raw milk.The aerobic plate count,physical and chemical indicators of the raw milk (4 ℃) which were added different amount of carbonated water were detected in refrigeration.In addition,carbonated water was removed by rotary evaporation.The results showed that the addition of carbonated water could delay the spoilage of milk,and the higher consistence of CO2 dissolved,the more obvious inhibition effects were.In the carbonate water removal experiment,the water content,CO2 content and thermal stability of the milk of 41.47 mmol/L group which was rotated and evaporated for 15 min in 55 ℃,-0.085～-0.095 MPa could restore to the control group.Carbonated water could be removed easily and had no impact on the physical and chemical properties of raw milk.Therefore,adding carbonated water can be used to extend the refrigerated shelf life of raw milk.关键词
生牛乳/碳酸水/保存/去除效果Key words
raw milk/carbonated water/preservation/removal effect分类
轻工纺织引用本文复制引用
俞佳,刘会平,李委红,王宇,刘少娟..碳酸水保藏生牛乳及其去除效果的研究[J].食品工业科技,2017,38(15):20-24,29,6.基金项目
天津市科委项目(13KQZZNC0664). （13KQZZNC0664）
