超高压技术对果蔬汁微生物和品质影响的研究进展  

Research Progress on Effects of Ultra-high Pressure Technology on Microbe and Quality of Fruit and Vegetable Juice

作　　者：高红芳 谢兰心 樊晓博[1] GAO Hong-fang;XIE Lan-xin;FAN Xiao-bo(Weinan Vocational&Technical College,Weinan 714000,China)

机构地区：[1]渭南职业技术学院,陕西渭南714000

出　　处：《保鲜与加工》2022年第4期99-107,共9页Storage and Process

基　　金：第二批渭南市高层次人才特殊支持计划项目;渭南市基础研究计划项目(2019ZDYF-JCYJ-120);渭南职业技术学院院级科研项目(WZYY202108)。

摘　　要：对近年来国内外发表的超高压技术应用于果蔬汁加工方面的研究论文进行了分析,综述了超高压技术对果蔬汁中微生物、酶活性、理化特性、色泽、风味及生物活性物质等的影响。通过分析超高压技术在果蔬汁加工方面的优势及存在的问题,为该技术更好地应用于果蔬汁生产加工提供参考借鉴。The research papers published in recent years on the applications of ultra-high pressure technology in fruit and vegetable juice processing were analyzed,and the effects of ultra-high pressure technology on microorganisms,enzymes activities,physical and chemical properties,color,flavor,and bioactive substances in fruit and vegetable juice were reviewed.The advantages and problems of ultra-high pressure technology in fruit and vegetable juice processing were analyzed to provide reference for better application of the technology in fruit and vegetable juice production and processing.

关 键 词：超高压 果蔬汁 微生物 酶 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]