超高压技术在果汁加工中应用的研究进展  

Research Progress on Application of Ultra-high Pressure Technology in Fruit Juice Processing

作　　者：王明雪 赵江丽[2] 关晔晴 关军锋[2] 王永霞 WANG Ming-xue;ZHAO Jiang-li;GUAN Ye-qing;GUAN Jun-feng;WANG Yong-xia(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China;Institute of Biolechnology and Food Science,Hebei Academy of Agricultural and Forestry Sciences,Shijiazhuang 050051,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051

出　　处：《保鲜与加工》2021年第9期116-121,共6页Storage and Process

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助;河北省农林科学院创新工程项目(2019-2-1)。

摘　　要：采用超高压技术(Ultra-high pressure,UHP)对果汁进行处理,可以在保鲜的同时更好地保留果汁的营养风味,是果汁加工中重要的灭菌手段。本文从UHP处理影响果汁中微生物灭活效果的工艺参数及其对果汁品质和酶活性的影响三个方面进行了综述,提出了UHP在果汁加工应用中的进一步研究方向,并对其发展前景进行了展望。Ultra high pressure(UHP)is a major sterilization method in fruit juice processing,which can preserve the nutritional flavor while keeping juice fresh.In this paper,the application of UHP in juice processing was reviewed from three aspects:the processing parameter of UHP treatment,the effect on microbial inactivation,and the effect on the quality and enzyme activity of juice.The further research direction was discussed along with its development prospect.

关 键 词：超高压 果汁 品质 微生物 酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]