微生物酶技术在食品加工保鲜中的应用  

Application of Microbial Enzyme Technology in Food Processing and Preservation

作　　者：陈龙 Chen Long(Xinyang College of Agriculture and Forestry,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《现代食品》2020年第4期116-118,共3页Modern Food

摘　　要：酶这一物质是由特定微生物在专用反应器中经过不断反应而生成的,能够使食品反应活化能大幅度降低,同时能够将原材料转化为其他活化物质。基于此,本文主要针对微生物酶技术在食品加工保鲜中的应用展开探讨。Enzyme is Generation from specific microorganisms in a special reactor,which can greatly reduce the activation energy response of food,and can convert raw materials into other activated substances.Based on this,this article focuses on the application of microbial enzyme technology in food processing and preservation.

关 键 词：微生物酶技术 食品加工 保鲜 

分 类 号：Q814[生物学—生物工程]