超高压技术在食品应用中的研究进展  

Research Progress on Application of Ultra-high Pressure Technology in Food

作　　者：任博文 董璇 何珊 REN Bowen;DONG Xuan;HE Shan(College of Food and Biological Engineering,Bengbu University,Bengbu,Anhui 233030,China)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《农产品加工》2022年第16期61-63,67,共4页Farm Products Processing

基　　金：2021国家级大学生创新训练项目(202111305049)。

摘　　要：超高压技术是一种新型的食品非热物理加工技术,是当前食品科学与工程技术领域的研究热点之一,超高压技术在食品加工应用前景广阔,可以用于食品的杀菌、灭酶与质构改善等方面,而且对食品的营养价值、色泽和天然风味也具有独特的保护作用。以酒类制品、肉制品、乳制品和果蔬饮料为例,综述超高压技术在食品应用中的研究现状。Ultra-high pressure technology is a new type of food non-thermal physical processing technology,and it is one of the current research hotspots in the field of food science and engineering technology.Ultra-high pressure technology has broad application prospects in food processing.It also has a unique protective effect on the nutritional value,color and natural flavor of food.This article took wine products,meat products,dairy products and fruit and vegetable beverages as examples to review the application of ultra-high pressure technology in them.

关 键 词：超高压技术 酒类制品 肉制品 乳制品 果蔬饮料 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]