果蔬干制品加工过程中对微生物的控制及其灭菌工艺的研究

Microorganism Control and Sterilization Process in Dried Fruit and Vegetable Processing

食品中微生物含量的控制对延长食品保质期,减少食品营养成分损失,保障食品安全具有非常重要意义。本文综述了果蔬干制品加工过程中微生物的主要来源以及在果蔬干制品生产制造过程各个环节中微生物的防治方法,并对果蔬干制品生产中常见的杀菌方式及其杀菌效果进行了概述。对今后果蔬干制品生产加工过程中微生物的防控及其杀菌方式具有理论指导意义。

Mieroorganism control had very important significance for extending shelf life of food, reducing tood loss of nutrients, and ensuring safety of food. Main sources of microorganisms and control methods in dried fruit and vegetable processing were introdueed. Common sterilization methods and their sterilization effects during production were summarized. It provides some references for microorganism control and sterilization proeess in dried fruit and vegetable processing in the future produetion.