天然食品防腐剂在食品中的应用研究进展  

Research progress on the application of natural food preservatives in food

作　　者：翟赛亚[1] 李红艳[1] ZHAI Saiya;LI Hongyan(School of food and chemical engineering,Henan quality engineering vocational college,Henan Pingdingshan 467000,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467000

出　　处：《食品工程》2022年第4期7-11,共5页Food Engineering

摘　　要：随着消费者对食品安全、口感和品质的要求越来越高,对绿色食品也有了更严格的追求,因此探索天然产物作为食品防腐剂已成为食品加工和生产领域发展的研究热点。综述了天然食品防腐剂的概念、种类及应用现状,结合其在食品贮藏保鲜中的作用,分析了食品防腐剂在食品工业中存在问题及发展趋势,为今后天然食品防腐剂的研究提供参考。As consumers have higher and higher requirements for food safety, taste and quality, they have more strict pursuit of green food. Therefore, exploring natural products as food preservatives has become a research hotspot in the field of food processing and production. This paper summarized the concept, types and application status of natural food preservatives, analyzed the problems and development trend of food preservatives in the food industry combined with their functions in food storage and preservation, and provided reference for the future research of natural food preservatives.

关 键 词：食品防腐剂 天然 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]