The effect of steam direct infusion heating process with heating at 135 °C for 4 s on fresh milk, and its nutrition and flavor of the sterilized milk was evaluated. Those processes of steam direct injection heating and steam indirect tube heating were used as control. The result showed that all three heating processes met the commercial sterilized product demand. For steam direct infusion heating process, the loss of vitamin Bl, B2, and B12, vitamin C and folic acid are lower than those of other two heating processes. The cooking flavor of milk by steam direct infusion heating is much better than by other process. Higher levels of nutritional substances are reserved in milk sterilized process by steam direct infusion heating compared to others.%以蒸汽喷入式和管式间接加热为对照,利用135 ℃(4 s)蒸汽浸入式对鲜牛乳进行杀菌试验,对杀菌乳的部分营养性和口感进行了评价.结果表明,3种加热方式都可以满足商业无菌产品要求；其中蒸汽直接浸入式条件下,α-乳白蛋白、乳铁蛋白、维生素B1、维生素B12、维生素C和叶酸的损失率均低于其他两种杀菌方式；蒸汽浸入式杀菌产品中蒸煮味更淡.蒸汽浸入式杀菌方式对牛乳无菌加工过程中的营养保留率更高.
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