超高压杀菌技术在果汁生产中应用的研究进展  

Progress in research on application of ultra-high-pressure sterilization to juice processing

作　　者：曹明菊[1] 郑晓燕[1] 陈丽华[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400716

出　　处：《饮料工业》2007年第12期7-10,共4页Beverage Industry

摘　　要：超高压杀菌技术是近年来研究较多的冷杀菌技术之一,它能够有效杀灭食品中的微生物,同时减少对食品中营养成分和感官性质的破坏。简要介绍了超高压杀菌技术近年来在果汁生产中的应用,以便对以后的学习研究提供参考。Ultra-high-pressure sterilization is one of the cold sterilization technologies which have been attracting more and more scholars＇ attention in recent years. With it, the microorganisms in food can be effectively killed with the destroying of the nutrients and sensory quality reduced. In the paper, the application of ultra-high-pressure sterilization to juice processing in recent years is briefly described to offer references for the future studies and researches concerned.

关 键 词：超高压杀菌技术 果汁 杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]