超高压在柑橘类果汁加工中的应用及其研究进展  

The application and research advances of the ultra high pressure in the citrus juice processing

作　　者：曹秋旭[1] 郭丽琼[1] 吴厚玖[2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中国农业科学院柑橘研究所,重庆400712

出　　处：《食品工业科技》2012年第12期414-417,421,共5页Science and Technology of Food Industry

摘　　要：超高压技术能有效的对食品进行杀菌和灭酶,由于大都在常温下处理,因此对食品的色、香、味等感官特征以及营养成分影响较小,是一种有潜在应用价值非热灭菌的先进技术。本文综述了超高压技术的特点及其在柑橘果汁中的应用和研究进展,并展望了超高压在果汁加工中的应用前景,为进一步研究超高压技术在果汁加工中的应用提供参考。The ultra high pressure technology could sterilize and inactivate enzymes effectively in food,the sensory characteristics such as color,flavor,taste and nutrients had a few influence due to the processing most at room temperature,so it was an advanced non-thermal sterilization technology that had potential applications.The characteristics and the application and research advances of the ultra high pressure in the citrus juice processing was reviewed,and the application prospect of the ultra high pressure in the citrus juice processing was discussed.This could provid the reference for the deep research of ultra high pressure in the citrus juice processing,

关 键 词：柑橘汁 超高压 杀菌 灭酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]