液体食物非热杀菌技术研究进展

The Progress for Non-thermal Pasteurization of Liquid Foods

非热杀菌技术是近年来兴起的温和杀菌方式,相比传统热杀菌技术有多种优势,可以有效保障新鲜果蔬原有的色、香、味及营养成分。本文针对液体食物现有非热杀菌技术的种类与特点进行分析,并在此基础上进一步探究其发展趋势,对液体食物非热杀菌技术的推广和应用提供参考。

Non-thermal sterilization technology is a gentle sterilization method in recent years. Compared withtraditional thermal sterilization technology, it has many advantages and can guarantee the original color, flavor,and nutrient composition of fresh fruits and vegetables effectively. In this paper, the types and characteristics ofthe current non-thermal sterilization technologies are analyzed. Based on this, the development trends arefurther explored and the research on non-thermal sterilization of liquid foods are comprehensively described.