本研究以多元载冷剂为冷冻介质，在-40 ℃条件下处理巴氏杀菌奶并于-18 ℃下冻藏，观察其冻藏过程中品质的变化，并与传统的空气冻结方式（-40 ℃）进行对照。结果表明：液浸式冻结速率是相同介质温度下空气冻结速率的9倍，相同冻藏条件下（-18 ℃），液浸式冻结处理样与传统的空气冻结样相比，前者的感官指标、理化指标、营养指标及稳定性均优于后者，液浸式冻结处理样在冻藏3个月后，解冻与新鲜奶无异。综合各项指标说明液浸式冻结方式不仅冻结速度快，而且冻结品质佳。

Immersion chilling and freezing (ICF) using a refrigerating fluid composed of salt sodium, ethanol and glycol propylene was employed for treatment of pasteurized milk at -40 ℃ and compared with traditional air freezing (-40 ℃). Results indicated that the frozen rate of pasteurized milk by ICF exhibited 9 fold faster than that by air freezing. At the same freezing storage temperature of -18 ℃, ICF-treated pasteurized Milk had better sensory index, physicochemical index, nutrition index and stability than that with traditional air freezing treatment .After a 3-month storage, th ICF-treated samples showed similar quality to the new fresh milk. It was concluded that the pasteurized milk treated by ICF had a fast frozen speed and better quality than that treated by the air freezing method.

广州市科技计划项目（2010Z1-E121）