食品伙伴网报道，美国营养成分网消息介绍了食品科技动态杂志（Trends in Food Science & Technology）所发布的一项最新研究成果。来?a href='//www.sqrdapp.com/news/tag_3725.html' class='zdbq' title='巴西相关食品资讯' target='_blank'>巴西的研究者提出，寸a href='//www.sqrdapp.com/news/tag_2217.html' class='zdbq' title='益生菌相关食品资? target='_blank'>益生菋/a>乳制?/a>采取新兴的具有前景良好的两种加工技术（高压加工?HP)和电场脉冲法＇a href='//www.sqrdapp.com/news/tag_3691.html' class='zdbq' title='PE相关食品资讯' target='_blank'>PEF)）可以确保乳制品中益生菌的生存，以及乳制品的保质朞/a>、br />
传统的加热技术会破坏有益的菌群，该项研究探讨了新技术是否会对益生菌的伤害减?并且谈及若推广应用这两项技术，则极有可能扩大益生菌市场的空间。除了克服了加热会造成破坏这个问题，这两种加工方法还各有特色，可能对一些质量参数产生积极的影响，比如说HP加工法可以改善口感、而PEF加工法则在奶酪加工中表现出色，可改进牛乳的凝结度、凝结时间等等因素、/p>
但是这两项工艺也存在劣势，首先，虽然近年HP加工设备的价格有所下调，但仍很昂贵；而PEF技术则会降低益生菌对酸和胆汁的耐受性，可能会损害益生菌的效果。并且，除了上述的技术问题之外，还有消费者能否接受的问题，作者提到，似乎消费者更倾向于接受HP加工法、/p>
食品伙伴网编者注：对文中两种加工工艺是按照字面意思直译，缺乏专业涵义，与实际应用有出入，请参照英文原文、/p>
本报道由食品伙伴网编译整理，仅供食品行业相关人士参考，详细内容以国外原文报道为准、/p>
原文报道９/p>
New processing technologies could enhance probiotic dairy products
By Guy Montague-Jones, 06-Aug-2010
An academic review has underlined the promise of high pressure processing (HP) and pulsed electric fields (PEF) to ensure the viability and shelf life of probiotic dairy products.
Writing in the journal Trends in Food Science & Technology, Brazilian scientists said the two emerging processing technologies could help maintain the functional properties of probiotics.
Because traditional thermal techniques can destroy the friendly bacteria, studies have been conducted to see if new technologies could do a better job. This work could potentially expand the food shelf space currently open to probiotics.
Promising technologies
Reviewing the literature relevant to processing probiotic milk products, the Brazilian scientists said: The application of HP and PEF to develop dairy foods supplemented with probiotic cultures is promising.
In addition to overcoming the problem of heat related damage, the scientists said these emerging technologies may have a positive impact on some quality parameters. For example, in probiotic yoghurts the scientists note that HP treatment may improve the texture, delivering firmer and thicker products.
And pulsed electric field techniques have been advanced as having significant potential for cheese manufacturing because studies have reported improvements in the coagulation properties of the milk, such as gel firmness and time of coagulation during cheese production.
Potential drawbacks
But drawbacks do remain to both these technologies. For example, equipment for high pressure processing remains expensive despite cost reductions over recent years.
In addition, some concerns remain about product quality. For example, the authors reference research that suggests PEF treatment may reduce tolerance to acid and bile in probiotic dairy products, potentially compromising their probiotic potential.
地区９/font>
欧盟评估转基因玉米MO
欧盟评估一种麦芽糖淀
美国拟撤销若干肉类叉/a>
鲁公网安 37060202000128叶/a>
