超高压技术对食品中的微生物和酶的影响

The Effect of Ultra High Pressure Technology on Micro-organism and Enzymes in Food

研究证明应用超高压技术加工食品与传统的热加工技术相比,既可以有效地达到杀菌和灭活酶的目的,又能良好地保持原有的营养成分。本文综述了超高压技术对食品中微生物、酶的影响,并对超高压灭活微生物、钝化食品酶的机制进行了阐述,最后对超高压食品加工技术的发展前景进行了展望。

Studies have shown that,compared with conventional thermal processing techniques,using ultra-high pressure to process food can more effectively achieve the purpose of sterilization and inactivation of enzymes,and can serve as a good way to keep the original nutrients as well.This paper summarizes the effect of ultra-high press processing techniques on micro-organism and enzymes in the food and describes the mechanism of ultra-high pressure inactivating microorganism and passivating food enzyme.Finally,The prospect of ultra-high pressure development in food industry is also mentioned in this paper.