超高压均质技术在鲜榨果蔬汁加工中应用的研究进展  

Progress in Application of Ultra-High Pressure Homogenization in Not-From-Concentrate Juice Processing

作　　者：周林燕[1] 关云静 毕金峰[1] 刘璇[1] 李淑荣[2] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193 [2]北京农业职业学院,北京102442

出　　处：《高压物理学报》2016年第1期78-88,共11页Chinese Journal of High Pressure Physics

基　　金：国家自然科学基金(31301529)

摘　　要：鲜榨果蔬汁富含维生素C、酚类等活性物质。超高压均质技术是基于传统均质技术发展起来的一种非热加工技术,压力最高可达400MPa,能在常温或较低温度下达到杀菌、钝酶等效果。将超高压均质技术应用于鲜榨果蔬汁的加工,可最大限度地保留鲜榨果蔬汁的原有品质。综述了超高压均质处理对鲜榨果蔬汁中微生物、酶及品质影响的研究进展,讨论了超高压均质技术在鲜榨果蔬汁加工中的应用前景。Fresh fruit and vegetable juice called not-from-concentrate （NFC） juice is rich in vitamin C, polyphenols and other active substances. Ultra-high pressure homogenization （UHPH） technique （that may reach up to 400 MPa）, a newly developed non-thermal processing technique based on the traditional homogenization method, can effectively inactivate microorganism and enzyme at room or lower temperature, and significantly preserve the original quality of the fruit and vegetable juice pro- cessed. In the present work we reviewed the latest developments in the study of the effects of UHPH on the quality and inactivation of microorganisms and enzymes of NFC juice and discussed the prospect of UHPH in NFC juice.

关 键 词：超高压均质 鲜榨果蔬汁 非热加工 杀菌 钝酶 品质 

分 类 号：O521.9[理学—高压高温物理] TS205[理学—物理]