食品破壁技术研究进展

Research progress on cell wall disruption technology of food

在人类饮食科技领域,破壁技术作为一项革命性的突破,它对食品产业的蓬勃发展起到了至关重要的推动作用。通过破壁,不仅营养物质的释放吸收和利用效率得到显著提升,而且食品的整体品质也得到显著改善。但破壁技术在实际应用中面临系列挑战,存在破壁过程中出现的高温导致营养素损失、设备能耗高和产出效率低等问题。面对这些问题,国内外学者积极探索,以实现营养的最佳吸收和食品的最高安全标准。本文关注破壁技术发展趋势,深入剖析了食品破壁技术的发展历程、梳理归纳总结机械法、非机械法、联合法等各类破壁方法 、围绕工艺研究、机制探究、品质改进综述了国内外的研究动态,分析总结了亟待解决的问题,展望了未来的发展趨势与应用前景,旨在为食品破壁技术的持续创新提供理论支撑和实用指导。

In the field of human diet science and technology,as a revolutionary breakthrough,the wall disruption technology plays a crucial role in promoting the booming development of the food industry.By breaking the cell wall,not only the release,absorption,and utilization efficiency of nutrients are significantly improved,but also the overall quality of food has been significantly improved.However,there are a series of challenges in the practical application of the wall disruption technology,including the loss of nutrients due to high temperature during the process,high energy consumption of equipment,and low output efficiency.In response to these issues,scholars at home and abroad have actively explored to achieve optimal nutrient absorption and the highest food safety standards.This article focused on the development trends of wall disruption technology,deeply analyzed the development history of food wall disruption technology,summarized various cell-breaking methods such as mechanical methods,non-mechanical methods,and combined methods,reviewed the research dynamics at home and abroad regarding process research,mechanism exploration,and quality improvement,analyzed and summarizes the urgent problems to be solved,and looked forward to the future development trends and application prospects.It aims to provide theoretical support and practical guidance for the continuous innovation of food wall disruption technology.