超高压技术及其在中式菜肴杀菌中的应用

Application in the Sterilization of Chinese Dishes by Ultra High Pressure

中式菜肴作为我国传统食品,历史悠久,具有种类多样、地方风味浓郁等特点,备受消费者青睐。中式菜肴工业化能够满足高效、快节奏的生活需求,适应时代的发展和人们不断提高的生活水平。传统的热杀菌方式虽然能保证工业化中式菜肴产品的安全性,但是会造成对品质的损坏,成为制约我国传统中式菜肴工业化发展的重要因素之一。超高压杀菌技术作为新型的杀菌技术,不仅能够保证食品的安全性,还能有效改善和提高食品品质。本文综述超高压技术在中式菜肴杀菌中应用的研究现状,梳理近年来我国在该领域获得的专利成果,并对超高压技术在中式菜肴加工中的应用所存在的问题及未来发展方向进行展望。

Chinese dishes as a traditional food is favorable around the world because of its long history, variety of species, unique flavor and rich nutrition. Along with the improvement of people＇s levels, industrialization of Chinese dishes has become a daily necessities. However, there are serious losses of food quality due to the traditional sterilization by heat, and this problem has become the key factor that restricts the development of Chinese dishes processing industry and food industry. As an advanced pasteurization technology, ultra high pressure can not only ensure the safety of food, but also improve the quality of food. In this paper, the sterilization principle of ultra-high pressure technology is briefly introduced. The recent researches on the pasteurization of Chinese dishes using ultra high pressure and domestic related patents are reviewed and discussed. Moreover, the new application of ultra high pressure in the industrialized Chinese dishes in future is prospected.