纳米技术在风味物质食品加工中的应用与发展  

Application and Development of Nanotechnology in Flavor Food Processing

作　　者：孙璐 郭婵 赵晓燕[1] 张晓伟 刘红开 朱运平 SUN Lu;GUO Chan;ZHAO Xiao-yan;ZHANG Xiao-wei;LIU Hong-kai;ZHU Yun-ping(Department of Food Science and Nutrition,University of Jinan,Jinan 250022,China;School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]济南大学食品科学与营养系,济南250022 [2]北京工商大学食品学院,北京100048

出　　处：《中国调味品》2022年第3期206-210,共5页China Condiment

基　　金：山东省重点研发计划(2019QYTPY058);国家自然科学基金(21406133);大学生创业创新训练项目(S202010427067)。

摘　　要：纳米技术是现代科技发展出的基础科学技术,在食品、生物、化学等各个领域应用广泛。该技术对食品风味物质加工起着重要的作用,并且已经融入我们的日常生活中。文章通过介绍纳米技术,对比不同纳米结构在食品加工中的优缺点以及实例,综述了纳米囊化技术、纳米保鲜技术、纳米包装、纳米食品传感器应用在风味物质加工中的影响,并对该技术在风味物质食品加工方面进行展望,为今后在食品领域的深入研究和拓展调味品生产中提供有利力依据。Nanotechnology is a basic science and technology developed by modern science and technology,which is widely used in food,biology,chemistry and other fields.This technology plays an important role in the processing of food flavor substances,and has been integrated into our daily life.In this paper,the advantages,disadvantages and examples of different nanostructures in food processing are compared,and the effects of nanocapsulation technology,nano preservation technology,nano packaging,nano food sensor application on the processing of flavor substances are reviewed through introducing the nanotechnology,and the application of this technology in flavor food processing is prospected,which will provide a favorable basis for the further research in food field and the expansion of condiment production.

关 键 词：纳米技术 风味物质 食品加工 调味品 

分 类 号：TS201.1[轻工技术与工程—食品科学]