摘要
本文综述了超高压(ultra high pressure,UHP)技术及其在果蔬汁加工中的应用情况,通过其与传统热加工杀菌效果进行论述,从UHP对果蔬汁杀菌动力学的研究,果蔬汁UHP杀菌工艺优化,UHP对果蔬汁酶活性的影响,UHP对果蔬汁稳定性及风味的影响等方面概述了应用现状,并对UHP在果蔬汁加工中的应用进行展望。
Ultra high pressure (UHP) technology and its application in juice processing of fruits and vege-tables were reviewed in detail in this paper from various aspects including comparison with traditional heating, sterilization kinetics, processing technology, effect on enzyme activity and quality of the processed juice. Fur-thermore, its developmental trend and application were envisioned.
出处
《食品安全质量检测学报》
CAS
2014年第2期567-576,共10页
Journal of Food Safety and Quality
基金
辽宁省科技厅农业攻关计划项目(2011205001)
渤海大学人才引进基金项目(BHU20120301)~~
关键词
超高压
果蔬汁
品质
应用
ultra high pressure
fruits and vegetables juice
quality
application
