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投稿时间：2026-02-11
投稿时间：2026-02-11
中文摘要: 传统热加工对乳制品有较好的杀菌效果，但高温处理对乳制品的营养成分影响较大。新型的非热杀菌技术，能够在保证食品安全的前提下，更好地保留食品中的热敏性营养物质，是未来食品加工发展的热点方向。该文综述以膜过滤技术、静态超高压技术、超高压射流技术、高压脉冲电场技术、高压二氧化碳技术为代表的非热杀菌技术在乳制品领域的应用研究，总结不同非热杀菌技术对乳制品中微生物杀灭和营养成分保留的研究现状，讨论非热杀菌技术的产业化应用现状和可行性，旨在为非热杀菌技术在乳制品加工产业化应用提供理论参考。
Abstract:Traditional thermal processing has a good sterilization effect on dairy products，but high-temperature treatment exerts a considerable negative impact on nutrients in dairy products. Novel non-thermal sterilization technologies，which can better preserve heat-sensitive nutrients in food while ensuring food safety，have become a research hotspot in the future development of food processing. This paper reviews the application research of non-thermal sterilization technologies represented by membrane filtration，static high-pressure processing，high-pressure jet processing，high-voltage pulsed electric field，and high-pressure carbon dioxide in dairy products，summarizes the current research status of microbial inactivation and nutrient retention in dairy products using different non-thermal sterilization technologies，and discusses the current status and feasibility of their industrial application，so as to provide theoretical references for the industrial application of nonthermal sterilization technologies in dairy product processing.
keywords: non-thermal sterilization technology dairy products microorganisms nutrients industrial application
文章编号：202616027 中图分类号： 文献标志码：
基金项目:呼和浩特市“政产学研推用银”创新联合体项目（2023RC-联合体-6）；天津市科技计划项目（23YFZCSN00380）
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