超高压技术在蛋白质食品加工中的应用  

Application of Ultra-high Pressure Technology in Protein Food Processing

作　　者：陈鹏 CHEN Peng(Kangmeibao(Suzhou)Co.,Ltd.,Daqing 163000,China)

机构地区：[1]康美包(苏州)有限公司,黑龙江大庆163000

出　　处：《现代食品》2021年第14期53-55,共3页Modern Food

摘　　要：超高压技术运用到蛋白质食品加工中能有效提升食品加工质量,为消费者提供满意的食品加工服务。鉴于此,本文对超高压技术的概念及应用现状、超高压技术在蛋白质食品加工中的应用以及发展中遇到的问题和未来发展前景进行了阐述,并从加工、嫩化、颜色风味、凝胶保水、冷冻解冻等方面详细分析超高压技术在蛋白质食品加工中的应用,期望对提高蛋白质食品加工中超高压技术的应用水平有所帮助。The application of ultra-high pressure technology in protein food processing can effectively improve the quality of food processing and provide satisfactory food processing services for consumers.In view of this,the concept and application status of ultra-high pressure technology,the application of ultra-high pressure technology in protein food processing,the problems encountered in the development and the future development prospect are described.The application of ultra-high pressure technology in protein food processing is analyzed in detail from the aspects of processing,tenderness,color flavor,gel water holding,freezing and thawing.It is expected to be helpful to improve the application level of ultra-high pressure technology in protein food processing.

关 键 词：超高压技术 蛋白质食品 加工应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]