新型非热杀菌技术在发酵果蔬制品中的应用研究进展

Research Progress on the Application of Novel Non-thermal Sterilization Technologies in Fermented Fruit and Vegetable Products

发酵果蔬制品是我国传统发酵食品的重要组成部分。制作时,以新鲜蔬菜、水果为原料,利用其自然携带的乳酸菌、真菌等多种菌群相互作用进行发酵。发酵完成后,蔬菜中微生物组成和数量的失控常引起后酸化、软烂、腐败变质等问题,因而开发适用于发酵果蔬制品的杀菌技术具有重要的产业价值。相较于传统热杀菌的破坏作用,采用非加热方式的新型非热杀菌技术不仅可以针对性地杀灭致腐、致病微生物,还能降低对益生菌的影响,并极大限度地减缓发酵果蔬制品产品劣化,因而逐渐成为发酵果蔬制品杀菌领域的研究热点之一。本文综述了常用新型非热杀菌技术在发酵果蔬制品中的应用研究进展,对新型非热杀菌技术在发酵果蔬制品中的微生物的作用及影响因素进行概述,并探讨其对产品质量属性及安全属性的影响,以期为非热杀菌技术在发酵果蔬制品工业化生产中的规模化应用提供理论依据。

Fermented fruit and vegetable products are an important part of traditional fermented food in China.During production,fresh vegetables and fruits are used as raw materials.The fermentation is conducted by the interactions between microorganisms including lactic acid bacteria and fungi which are naturally carried by raw materials.After fermentation,the composition and quantity of microorganisms in fruits and vegetables tend to become out of control,which often leads to post-acidification,softening,spoilage and other problems.Therefore,the development of sterilization technology suitable for fermented fruit and vegetable products has important industrial value.Compared with the destructive effect of traditional heat sterilization,the non-thermal sterilization technology without heating can not only kill the spoilage and pathogenic microorganisms,but also reduce the impact on probiotics,and greatly alleviate the deterioration of fermented fruit and vegetable products.Therefore,non-thermal sterilization technologies have gradually become one of the research hotspots in the field of fermented fruit and vegetable products sterilization.In this paper,the application progress of common non-thermal sterilization technologies in fermented fruit and vegetable products is reviewed.The sterile effect and influencing factors of non-thermal sterilization technologies in fermented fruit and vegetable products are summarized.Its influence on quality and safety attributes of products is discussed.The aim of this study is to provide a theoretical basis for the large-scale application of non-thermal sterilization technologies in the industrial production of fermented fruit and vegetable products.