果蔬汁新型包装研究进展  

Advances in New Packaging of Fruit and Vegetable Juice

作　　者：王彦淇 李婷 赵靓 王永涛 吴晓蒙 廖小军 WANG Yan-qi;LI Ting;ZHAO Liang;WANG Yong-tao;WU Xiao-meng;LIAO Xiao-jun(Research Center of Fruit and Vegetable Processing,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Beijing Key Laboratory for Food Non-thermal Processing,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点实验室,食品非热加工北京市重点实验室,北京100083

出　　处：《食品工业科技》2020年第17期358-367,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划-政府间国际科技创新合作重点专项——“利用新型包装材料提高果蔬汁安全性与品质的研究”(2017YFE0109700)。

摘　　要：随着人们对食品营养和安全的关注和要求,“最小化加工”与“清洁标签”成为发展趋势,果蔬汁安全性及品质的保障逐渐转移到包装上来。其中通过调节包装内部环境,进而达到改善产品质量,延长保质期的效果的新型包装成为研究的热点。本文从功能成分的角度出发,重点综述了吸氧包装、高阻隔包装与抗菌包装三种应用较为广泛的新型包装在食品中的研究及应用进展,讨论了功能成分的种类及加工方式对包装活性的影响,并对其在果蔬汁中的应用进行了可行性分析。In recent years,food nutrition and safety has attracted people’s attention.The development of“minimum processing”and“label cleaning”has become a trend.The guarantee of safety and quality of fruit and vegetable juice has been gradually transferred to the packaging.Among them,new packaging which can improve product quality and prolong shelf life by actively adjusting the internal environment of packaging has become a research hotspot.From the perspective of functional components,this paper mainly reviewed the research and application progress of three new types of packaging in food,including oxygen-absorbing packaging,high-barrier packaging and antibacterial packaging,discussed the influence of the types of functional components and processing methods on the packaging activity,and analyzed the feasibility of their application in fruit and vegetable juice.

关 键 词：果蔬汁 吸氧包装 高阻隔包装 抗菌包装 

分 类 号：TS206.4[轻工技术与工程—食品科学]