高压技术在食品工业中的应用研究  

Studies on the Application of High Pressure Technology in Food Industry

作　　者：励建荣[1] 傅月华 顾振宇 张健益 陈玉萍 王伯平 蒋家羚[2] 林兴华[2] 章烈[2] 郑传祥[2] 

机构地区：[1]杭州商学院食品科学与工程系,杭州210035 [2]浙江大学化工机械研究所,杭州310027

出　　处：《食品与发酵工业》1997年第6期9-15,共7页Food and Fermentation Industries

基　　金：浙江省重点科技攻关项目

摘　　要：研究了常温下高压对不同食品素材的处理情况。从对微生物、维生素、酶、感官等几方面的影响来综合评定高压处理的效果。针对不同的素材设计了不同的处理方法。试验表明，果汁和蔬菜汁经高压处理后可以达到杀菌效果，而且Vc损失很少，残存酶活只有4％，色香味等感官指标不变．其综合效果明显优于热杀菌。动物性食品也能达到杀菌效果，并且产生了前所未有的愉快而独特的风味。The processing situation of high pressure for different foods under roomtemperature was studied. The comprehensive effects was evaluated through its influences onmicroorganisms, vitamin C, enzyme and organoleptic index. The experimental resultsindicated that the fruit and vegetable juice could be sterilized by high pressure,and the loss ofvitamin C was very little, the retention enzyme activity is 4%,and the organoleptic index wasalmost not changed. The compreheasive effect was better than heat processing. Animal foodalso could be sterilized by high pressure, and the flavor was very good.

关 键 词：高压技术 食品加工 应用 过氧化物酶 微生物 

分 类 号：TS201.1[轻工技术与工程—食品科学]