高压均质技术在果汁加工中的应用  

Application of high-pressure homogenization technology in fruit juice processing

作　　者：马亚琴[1] 贾蒙 张晨 MA Yaqin;JIA Meng;ZHANG Chen(Citrus Research Institute,Southwest University,National Citrus Engineering Research Center,Chongqing 400712,China)

机构地区：[1]西南大学柑桔研究所,国家柑桔工程技术研究中心,重庆400712

出　　处：《食品与发酵工业》2021年第3期265-273,共9页Food and Fermentation Industries

基　　金：国家现代农业柑橘产业技术体系项目(CARS-26-06B);中央高校基本业务费专项资金资助项目(XDJK2019B048)。

摘　　要：果汁产品感官、营养品质提升及其安全性保障是其加工领域近年来亟待解决的关键难题和研究热点,而非热加工技术在杀菌的同时能最大限度地保留果汁原汁原味,其有望替代热加工技术。其中,高压均质技术从一种传统的均质化工艺逐渐发展成为非热加工技术而备受关注。基于前期的研究成果,该文从高压均质技术的发展历史和设备原理出发,对高压均质处理对果汁混浊稳定性、营养品质、微生物数量和酶活性等关键指标的影响进行综述,并展望了未来的发展趋势,为其应用于果汁产业化发展提供理论支撑。How to improve the sensory and nutritional quality of fruit juice products and guarantee of their safety in related processing fields have been the key challenges and research hot-spots in recent years,whereas non-thermal processing technology might be the potential thermal alternative due to its advantage preserving the original flavor and nutrition of fruit juice to the utmost extent under sterilizing.Among them,the high-pressure homogenization technology with developing from a traditional homogenization process to a non-thermal processing technology has been attracted attention.In this paper,the development history of high-pressure homogenization technology and equipment principles were introduced,the effects of high pressure homogenization treatment on key indicators such as juice cloud stability,nutritional quality,the number of microorganisms and enzyme activity were reviewed.And the development trends in the future was all been discussed in order to provide the theoretical support for the application of high pressure homogenization technology to the industrialization of fruit juice.

关 键 词：果汁 高压均质 混浊稳定性 营养品质 杀菌 钝酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]