摘要
综述了近年超高压技术应用于果汁生产的研究结果,包括超高压对果汁中微生物、风味物质、酶、抗氧化性的影响,以及超高压果汁的包装和标签对生产工艺和消费者接受程度的影响。国内外的应用研究表明超高压技术是一项很有发展前景的果汁生产高新技术。
The findings of researches on the application of ultra-high-pressure （UHP） to juice processing in recent years are reviewed, including the effects of UHP on microorganisms, flavour substances, enzymes and antioxidant activity in the juices. In addition, the relationship between the packaging and labeling of the juices and processing technology and consumers＇acceptability is discussed. Many researches indicate that UHP is a potential high-and-new technology in juice processing.
出处
《饮料工业》
2008年第6期5-8,共4页
Beverage Industry
关键词
超高压
杀菌
果汁
ultra-high-pressure
sterilization
juice
