1.Abstract: The article introduces the application of cold sterilization, super high pressuer sterilization, sterilization system of hydrogen peroxide-peroxidase-glucose oxidase, UHT, HTST, radioactive sterilization and lysozyme sterilization to the production of tea beverage，and predicts their future prospect.
文摘:介绍了冷灭菌、超高压杀菌、过氧化氢-过氧化氢酶-葡萄糖氧化酶体系杀菌、超高温杀菌、高温瞬时杀菌、辐照杀菌和溶菌酶杀菌等技术在茶饮料生产上的应用，展望了其应用前景。
2.The article introduces the application of cold sterilization, super high pressuer sterilization, sterilization system of hydrogen peroxide-peroxidase-glucose oxidase, UHT, HTST, radioactive sterilization and lysozyme sterilization to the production of tea beverage，and predicts their future prospect.
介绍了冷灭菌、超高压杀菌、过氧化氢-过氧化氢酶-葡萄糖氧化酶体系杀菌、超高温杀菌、高温瞬时杀菌、辐照杀菌和溶菌酶杀菌等技术在茶饮料生产上的应用，展望了其应用前景。
3.Methods: Compared the extract of singl TCM and the sterilization effect of difff nt density solution with each other through the libratory. The effect of sterilization is better than the 0. 5% acetylperoxide through we compared with the ability to disinfect the nature germs in the air.
方法:实验室对青连液单味药提取物的杀菌效果、不同浓度的杀菌效果分别进行对比:原液对病室空气自然菌消毒前后的效果、与0.5%的过氧乙酸的杀菌效果分别进行对比。
4.The fluidization solid foods UHT sterilization pilot equipment for the principle validation was conceived, designed and finally manufactured, which have the function of liquid-solid fluidization UHT sterilization, atmospheric pressure/vacuum decompressed evaporation cooling, fluidization
与现有固体食品热杀菌技术,重点与连续式液体颗粒无菌工艺进行比较,流态化固体食品超高温杀菌技术具表面换热系数高、杀菌参数推算和热处理效果评价数学模型较简单、工艺灵活等优点,尤其是彻底解决了颗粒停留时间分布(RTD)问题。
5.The main technical parameters: juice filling at 15% concentration and 80℃, vacuum packing above 0 06MPa, sterilization at 100℃ for 5～15 minutes, timely cooling down to 37℃ after sterilization.
真空封口，真空度为0?06MPa以上。 杀菌5’—15’／100℃沸水下锅，杀菌完毕及时冷却至中心温度37℃
6.Comparison on Microwave Sterilization and Heating Sterilization of Fish Bal
鱼丸的微波灭菌和加热灭菌的比较
7.Functions: this product contains “antifungal active protein” with optimal and strong sterilization effect, which could strengthen the immunity of body fluid, activate the macrophage, strengthen the phagocytosis ability of macrophage, strengthen the body immunity, restrain the growth, pervasion and transfer of abnormal cells, the product has strong sterilization effect and could strengthen the disease resistance; it is remarkably effective in improving the immunity and improving the infirm constitution of pets; the amino acid content and composition in the product are moderate and rational, with the characteristics of strong palatability, nutrition balance and immune element abundance, etc.
功能：本产品中拥有极佳强烈杀菌作用的“抗菌活性蛋白”，能增强体液免疫功能，活化巨噬细胞，增强其吞噬能力，可增强机体免疫力，抑制非正常细胞生长、扩散和转移，具有强烈的杀毒作用，增强抗病性；对提高宠物免疫力，改善虚弱体质有显著效果；其中氨基酸含量适中、组成合理，具有适口性强、营养均衡和免疫物质丰富等特点。
8.The paper discusses the characteristic sterilization of ultra-high pressure technology,combines with the principle of ultra-high pressure technology,compares the discrimination UHP between it and thermal sterilization the commonly used,introduces the situation of UHP technology in food industry and the shortage in this filed.
本文论述了超高压灭菌技术的特点,结合超高压技术工作原理,对超高压灭菌与传统灭菌技术进行比较,介绍了超高压灭菌技术的应用以及目前超高压加工技术存在的问题。
9.The product is widely applied in industrial water disposal (sterilization, alga killing, bleaching, and fading), hospital sewage disposal (disinfection and killing bacteria) and the pre-treatment of drinking water (sterilization, killing bacteria, deodorization, and improving taste), etc.
该产品广泛用于工业用水处理（杀菌、灭藻、漂白、脱色）、医院污水处理（消毒、抑菌）以及生活饮用水的预处理（杀菌、抑菌、除臭、改善口感）等。
10.the effect of sterilization with 90 ℃,15 min is best and quick cooling after sterilization is beneficial too.
草莓汁灭菌时采用90℃灭菌15min的效果最好,灭菌后快速冷却有利于草莓汁中的Vc保存。
