食品冰温贮藏技术的研究进展

Research Progress of Food Ice-temperature Storage Technology

传统的冷藏保鲜技术对抑制新陈代谢、减缓有害微生物生长的作用相对较弱,保质期较短,无法满足人们对于长时间保鲜食品的需要。冷冻保藏虽然可以达到长时间保藏食品的要求,但食品本身的营养物质损失较大,甚至会因发生冷害而无法食用。因此,介于两者温度之间的冰温贮藏技术成为当前的研究热点,通过阐述冰温贮藏技术的产生和发展,以及冰温贮藏技术在食品保鲜贮藏方面的最新应用和进展,为今后的研究提供一定的依据。

The traditional refrigerated freshness preservation is relatively weak in inhibiting metabolism and slowing down the growth of harmful microorganisms,with a short shelf life,which cannot meet the needs of people for long-term freshness preservation.Although frozen preservation can meet the requirements of long-term preservation of food,the loss of nutrients in food itself is larger,and even can not be eaten because of cold damage.Therefore,the ice temperature storage technology between the two temperatures has become the current research hotspot.This paper described the generation and development of ice temperature storage technology,and summarized the latest application and progress of ice temperature storage technology in food preservation and storage,providing a certain basis for future research.