In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and thermotolerant coliforms and yeasts and molds), zeta potential, microstructure (optical microscopy, particle size distribution), rheology, kinetic stability and color. The non-thermal processing applying 600 W of ultrasonic power was comparable to high-temperature short-time (HTST) treatment (75°C for 15 s) concerning the inactivation of AMHB and yeasts and molds (2 vs 2 log and 0.2 vs 0.4 log, respectively), although HIUS has reached a lower output temperature (53 ± 3° C). The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum). Thus, non-thermal processing by HIUS seems to be an interesting technology for prebiotic dairy beverages production.

在这项工作中，我们研究了超声波功率（0、200、400和600 W）对富含菊粉的乳清饮料的非热处理过程的影响。我们研究了高强度超声（HIUS）对微生物失活（好氧嗜温异养细菌（AMHB），大肠菌群和耐热大肠菌群以及酵母菌和霉菌），ζ电位，微观结构（光学显微镜，粒径分布），流变学，动力学的影响稳定性和颜色。关于AMHB和酵母菌和霉菌的灭活（2 vs 2 log和0.2 vs 0.4），施加600 W超声波功率的非热处理与高温短时（HTST）处理（75°C 15 s）相当HIUS已达到较低的输出温度（53±3°C）。HIUS在改善饮料动力学稳定性方面优于HTST，避免相分离，这主要归因于颗粒尺寸的减小，乳清蛋白的变性和多糖（菊粉和结冷胶）的凝胶化。因此，HIUS的非热处理工艺似乎是生产益生元乳饮料的有趣技术。