论文总字数：15729字

摘 要

在现代食品工业中，传统的热杀菌技术可以准确的控制工艺过程，有效的杀死各种致病菌，但对设备要求过高，设备的能耗也较高，同时还会较大程度破坏食品的原有品质，因此冷杀菌技术正逐步替代热杀菌技术成为研究热点。

本课题旨在研究两种杀菌方法对乳饮料品质的影响，主要结论如下：

（1）高压静电处理和巴氏杀菌对复原乳酪蛋白及产品色泽影响不大，相对于巴氏杀菌，高压静电杀菌处理后低温（指明温度条件和具体数据）储藏期间稳定性更好。

1. 经过两种不同灭菌方式处理后的复原乳中可溶性蛋白和还原糖的含量均只发生了微量改变，结果表明高压静电处理对复原乳中蛋白质和还原糖的影响不大。
2. 两种灭菌方式处理后复原乳在4 ℃储藏条件下，高压静电组微生物增殖速率明显高于巴氏灭菌组（在什么条件下保藏多长时间，微生物增殖到多少，要有具体的数据）。高压静电灭菌效果不如巴氏杀菌。

关键词： 乳饮料 热杀菌 高压静电灭菌 巴氏杀菌 酪蛋白 还原糖

Effect of high voltage electrostatic sterilization on the quality of milk drinks

ABSTRACT

In the modern food industry, the traditional thermal sterilization technology can accurately control the process ,effectively kill a variety of pathogenic bacteria, but the equipment requirements are too high, the energy consumption of the equipment is also high and the inherent quality of food undergos a greater degree of damage , so cold sterilization technology is gradually replacing the thermal sterilization technology and becoming a research hotspot.（该符号表明你的翻译是直接从网上的在线翻译结果中拷贝过来的。请在翻译上下点功夫！）
The purpose of this project is to study the effect of two sterilization methods on the quality of milk beverages. The main conclusions are as follows:
(1) High-voltage electrostatic treatment and pasteurization have little effect on the recovery of cream protein and the color of the product. Compared with pasteurization, high-temperature electrostatic sterilization treatment is more stable during storage at low temperatures.
(2) The contents of soluble protein and reducing sugar in the reconstituted milk treated with two different sterilization methods all changed only slightly. It can be considered that the high-voltage electrostatic treatment has little effect on the recovery of protein and reducing sugar in milk.
(3) After two kinds of sterilization methods, the reconstituted milk was stored at 4 °C. The proliferation rate of microorganisms in the high-voltage electrostatic group was significantly higher than that of the pasteurization group. High-pressure electrostatic sterilization is not as good as pasteurization.

Keywords: milk beverage；heat sterilization；high pressure electrostatic sterilization；pasteurization；casein；reducing sugar

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目 录

摘 要 ....................................................

ABSTRACT..................................................

1. 文献综述..........................................

1.1 蛋白质饮料现状.........................................................

1.2 蛋白质饮料主要灭菌工艺...............................................

1.2.1 常见的热杀菌技术...................................................

1.2.2 常见的冷杀菌技术..................................................

第二章 实验材料与方法.....................................

2.1 实验材料..............................................................

2.1.1 培养基............................................................

2.1.2 试剂..............................................................

2.2实验装置...............................................................

2.3实验方法...............................................................

2.3.1 复原乳的制备......................................................

2.3.2 高压静电场预处理..................................................

2.3.3 样液灭菌处理......................................................

2.3.4 指标测定..........................................................

第三章 结果与分析........................................

3.1 高压静电处理后复原乳酪蛋白颜色的变化..................................

3.2 高压静电处理后酪蛋白的SDS-PAGE分析...................................

3.3 高压静电处理后复原乳蛋白质沉淀率的变化................................

3.4 高压静电处理后复原乳蛋白质和还原糖浓度的变化..........................

3.5 高压静电处理后复原乳菌落总数的变化....................................

第四章 结论与展望.........................................

参考文献..................................................

致谢.....................................................

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