超声波对果蔬及其制品品质影响的研究进展  

Research Progress on the Effect of Ultrasound Treatment on the Quality of Fruits and Vegetables and Their Products

作　　者：张曼君 周春丽 苏伟 胡雪雁 ZHANG Manjun;ZHOU Chunli;SU Wei;HU Xueyan(School of Life Science,Jiangxi Science&Technology Normal University,Nanchang 330013,Jiangxi,China)

机构地区：[1]江西科技师范大学生命科学学院,江西南昌330013

出　　处：《食品研究与开发》2024年第4期186-193,共8页Food Research and Development

基　　金：国家自然科学基金项目(32160580);江西省自然科学基金重点项目(20224ACB205009);江西省教育厅科学技术研究重点项目(GJJ2201303)。

摘　　要：果蔬制品领域产品推陈出新快,产品多元化,可不断满足消费者需求,各类鲜切果蔬、果蔬汁、果蔬脆片和果酱等制品深受广大消费者喜爱。如何延长产品保质期,提高果蔬风味口感等问题对其加工体系提出更为严苛的要求。超声波(ultrasound,US)作为一种非热加工技术在食品加工领域已较为成熟,可有效地对果蔬表面进行杀菌处理并提升果蔬的品质。该文介绍超声波的作用机制以及超声波的杀菌效果;综述国内外超声波技术应用于果蔬及其制品的研究进展,分别从内源酶活、感官特质(色泽、黏度、浊度、香气)、活性物质(可溶固形物、维生素C、多酚、类胡萝卜素)不同角度分析超声波处理对果蔬的影响及其在不同的果蔬制品中的应用,并总结现阶段超声波存在的问题,对未来发展做出展望。The fruit and vegetable product sector is rapidly evolving and diversifying to meet consumer demand,with freshly cut fruits and vegetables,fruit and vegetable juices,fruit and vegetable crisps and jams being popular among consumers.The processing system has become more demanding in terms of extending the shelf life of the products and improving the flavor and texture of the fruits and vegetables.Ultrasound,as a non-thermal processing technology,is well established in the food processing field and can effectively sterilize the surface of fruits and vegetables and improve their quality.In this paper,the mechanism of ultrasound and its sterilization effect were introduced.The research progress of ultrasound technology applied to fruits and vegetables and their products in China and abroad was reviewed.The effects of ultrasound treatment on fruits and vegetables were analyzed from different perspectives of endogenous enzyme activity,sensory characteristics(color,viscosity,turbidity,and aroma),and active substances(soluble solids,vitamin C,polyphenols,and carotenoids).Its application in different fruits and vegetables products was discussed in this article.Moreover,the problems existing at this stage were summarized,and the future development trend of ultrasound was prospected.

关 键 词：超声波 果蔬 杀菌效果 感官品质 理化特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]