超高压对果蔬制品品质影响研究进展  

Progress in Research on Qualities of Fruit and Vegetable Products Treated by Ultra-high Pressure Processing

作　　者：王琎[1] 李汴生[1] 张微[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2012年第3期214-219,共6页Food Research and Development

基　　金：国家高技术研究发展计划(863计划)重点项目(2007AA100405)

摘　　要：超高压技术是一项非热加工技术,它在食品工业的发展中得到了越来越广泛的应用。从超高压对果蔬汁、鲜切果蔬块的杀菌效果、酶、营养成分及感官品质的影响角度系统介绍和分析超高压对果蔬制品品质影响的研究现状,初步探讨超高压在处理过程中的机理,并分析今后这一领域研究的趋势。Ultra-high pressure is being widely used in the food industry as a non-thermal technology.This review introduces the studies on the qualities of fruit and vegetable products treated by ultra-high pressure（UHP）,including sterilization effects,enzymes related to food quality,nutritional components and sensory quality.And discusses the mechanism of the UHP processing as well as the trend for the development of this area.

关 键 词：超高压 果蔬汁 鲜切果蔬块 杀菌效果 酶 感官 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]