摘要
超高压加工技术是一项具有广阔应用前景的食品冷杀菌新技术。该文综述了超高压加工技术对果汁中微生物、酶和产品品质的影响,以及超高压杀菌设备的现状。在分析各超高压处理效果影响因素的基础上,提出下一步研究的方法与方向,并对其发展前景进行了展望。
Ultra-high pressure processing technique is a new technique in food cold sterilization,which has a broad application prospect.This paper summarized the effect of ultra-high pressure processing technique on micro-organism,enzymes,and the quality of juice.On analyzing the influencing factors of the ultra-high pressure,the direction and method of next research are propounded and prospects are gave for its future development.
出处
《包装与食品机械》
CAS
2011年第1期42-45,共4页
Packaging and Food Machinery
基金
北京市科技计划资助项目(D101105046610001)
关键词
超高压
果汁
杀菌
灭酶
ultra-high pressure
fruit juice
sterilization
deactivating enzyme
