中国食品添加剂2025，Vol.36Issue(9)：26-34,9.DOI:10.19804/j.issn1006-2513.2025.9.004
新型乳品加工技术对乳品品质的影响
Effects of novel dairy processing technology on the quality of dairy products
刘若琳 1孙莹 1王宇晶 1成思颖 1乔叶宁1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
Driven by growing consumer demand for food diversity,nutritional quality and safety,the effects of four novel technologies—high-pressure carbon dioxide(HPCD),low-temperature plasma(LTP),supercritical fluid extraction(SFE),and nano-emulsion encapsulation on both microbial control and nutrient retention in dairy products were analyzed,aiming to provide theoretical support for dairy industry innovation.These technologies enhanced dairy products safety while improving nutritional composition and reducing nutrient loss.Both HPCD and LTP achieved microbial inactivation through thermo-mechanical effects that disrupted microbial cellular structures while minimizing nutrient loss.SFE utilized the high solvation capacity and permeability of supercritical fluids to extract or remove specific components,whereas nano-emulsion encapsulation inhibited microbial growth and enhance the nutritional value of dairy products by embedding different components.This study demonstrated that these emerging technologies possessed great potential in dairy processing and were capable of producing safer,high-quality dairy products that meet contemporary consumer demands.关键词
新型乳品加工技术/高压二氧化碳/低温等离子体/超临界流体萃取/纳米乳液包埋Key words
novel dairy processing technology/high-pressure carbon dioxide/low-temperature plasma/supercritical fluid extraction/nano-emulsion encapsulation分类
轻工纺织引用本文复制引用
刘若琳,孙莹,王宇晶,成思颖,乔叶宁..新型乳品加工技术对乳品品质的影响[J].中国食品添加剂,2025,36(9):26-34,9.
