新型功能性冰在食品杀菌保鲜中的应用与展望

Application and Prospect of New Functional Ice in Food Sterilization and Preservation

冰藏保鲜是最广泛的食品保存方法之一,提高冰的保鲜能力是食品保藏领域的重点难点问题。然而,传统冰抑制微生物活性的能力有限,制约食品行业的进一步发展。因此,电解水冰、臭氧冰、等离子体活化水冰、抑菌物质添加冰、流化冰、复合功能性冰等保鲜能力明显优于传统冰的新型功能性冰,已被广泛应用于食品保鲜领域,拥有广阔的发展空间与应用前景。目前,研究具有更佳杀菌保鲜效果的新型功能性冰已成为食品行业研究的热点。因此,本文综述了上述新型功能性冰的制备工艺及杀菌保鲜机制,以期为新型功能性冰的进一步开发提供理论基础及科学依据,推动新型功能性冰在食品杀菌保鲜中的应用。

Ice preservation is one of the most extensive methods of food preservation,and improving the ability of ice preservation is a key and difficult problem in the field of food preservation.However,the limited ability of traditional ice to inhibit microbial viability hinders the further development of the food industry.At present,new functional ices such as electrolyzed water ice,ozone ice,plasma activated water ice,bacteriostatic substance added ice,fluidized ice,ultraviolet radiation ice and composite functional ice,which have better preservation effect than traditional ice and therefore have broad prospects for development and application,have found wide applications in the field of food preservation.Research on new functional ice with better sterilization and preservation effect has become a hot spot in the food industry.Therefore,this paper summarizes the preparation,sterilization and preservation mechanism of new functional ice in order to provide a theoretical basis and scientific evidence for further development of new functional ice and to promote the application of new functional ice in food sterilization and preservation.