非热杀菌技术及其在各食品领域中的应用  

Non-Thermal Sterilization Technology and Its Application in Various Food Fields

作　　者：胡杰 石启丽 冯文伦 HU Jie;SHI Qili;FENG Wenlun(Guizhou Provincial Liquor Product Quality Inspection and Testing Institute,Renhuai 564500,China;Qiandongnan Polytechnic Institute,Kaili 556000,China)

机构地区：[1]贵州省酒类产品质量检验检测院,贵州仁怀564500 [2]黔东南理工职业学院,贵州凯里556000

出　　处：《食品安全导刊》2024年第14期129-135,共7页China Food Safety Magazine

摘　　要：非热杀菌技术主要通过物理或化学方法杀灭或抑制微生物的生长,避免了加热食品的过程。这种技术具有多重优势,包括保留食品的营养成分和天然风味,减少氧化和褐变等。目前,常用的非热杀菌技术包括脉冲电场杀菌、超高压杀菌、超声波杀菌、冷等离子体杀菌及高密度二氧化碳等方法。本文对非热杀菌技术的原理、特点、应用及未来发展趋势进行综述,以期为今后食品加工领域的杀菌技术提供理论指导。Non thermal sterilization technology mainly uses physical or chemical methods to kill or inhibit the growth of microorganisms,avoiding the process of heating food.This technology has multiple advantages,including preserving the nutrition and natural flavor of food,reducing oxidation and browning,etc.At present,the commonly used non-thermal sterilization technologies include pulsed electric field sterilization,ultra-high pressure sterilization,ultrasonic sterilization,cold plasma sterilization and high-density carbon dioxide.In this paper,the principle,characteristics,application and future development trend of non-thermal sterilization technology are reviewed,in order to provide theoretical guidance for the sterilization technology in the field of food processing in the future.

关 键 词：非热杀菌 消费需求 杀菌机制 研究应用 

分 类 号：TS205[轻工技术与工程—食品科学]