高静压技术在谷物和豆类加工中的应用  

Application of high hydrostatic pressure technology in grain and bean processing

作　　者：刘明[1,2] 谭斌[1] 孙志坚[1,2] 汪丽萍[1] 吴娜娜[1] 田晓红[1] 于国萍[2] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《粮油食品科技》2014年第3期18-23,共6页Science and Technology of Cereals,Oils and Foods

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05)

摘　　要：高静压技术是基于帕斯卡流体力学理论基础上发展的一种新型的非热加工技术,近年来在材料、冶金、果蔬和肉制品加工等领域的应用日益广泛。高静压技术在谷物和豆类加工中的作用主要体现在微生物灭活、大分子物质改性、产品质量改善、产品功能提升等几个方面。综述了高静压技术对谷物和豆类的蛋白质、淀粉、酶及其他有机组分的影响及其应用研究进展,并展望了高静压技术在谷物和豆类等粮食加工领域中的应用前景。The high hydrostatic pressure technology is a new non - thermal processing technology based onPascal hydrodynamic theory. In recent years it is widely used in the field of materials, metallurgy, fruits,vegetables and meat processing. The main functions of the high hydrostatic pressure technology were mi-crobial inactivation, modification of macrornolecules, product quality and function improvement. The in-fluence of high hydrostatic pressure technology on the organic ingredients, such as protein, starch and en-zyme, in grain and bean, and the application were summarized. The prospect of high hydrostatic pressuretechnology in grain processing industry was also mentioned.

关 键 词：高静压 谷物和豆类 加工品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]