高压均质技术在果蔬制品中的研究进展  

Research Progress of High-pressure Homogenization Technology in Fruit and Vegetable Products

作　　者：石亦璁 董丽 陈芳[1] 张泽群 崔天琳 胡小松[1] SHI Yicong;DONG li;CHEN Fang;ZHANG Zequn;CUI Tianlin;HU Xiaosong(China Agricultural University,College of Food Science and Nutritional Engineering,Beijing 100190,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100190

出　　处：《食品工业科技》2024年第18期404-412,共9页Science and Technology of Food Industry

基　　金：十四五国家重点研发项目(2022YFD2100404)。

摘　　要：果蔬制品的营养品质与安全性保障是其加工领域亟待解决的难题与研究热点,而高压均质作为一种非热加工技术在杀菌、钝酶的同时能最大限度地保留果蔬制品的营养品质以及色泽风味,有望代替热加工技术。本文综述了高压均质处理对果蔬制品的色泽、稳定性和营养成分等品质的影响,并总结了高压均质处理对微生物的杀灭效果和作用机制,从设备、技术方面讨论了高压均质技术在果蔬制品应用中的前景和挑战,为高压均质技术的创新和设备的革新提供了理论参考。The nutritional quality and safety of fruit and vegetable products are the urgent problems and research hotspots in the processing field.High-pressure homogenization,a non-thermal processing technology,can maximize the preservation of the nutritional quality,color and flavor of fruit and vegetable products while sterilizing and inactivating enzymes,and is expected to replace thermal processing technology.This article reviews the effects of high-pressure homogenization on the color,stability and nutritional components of fruit and vegetable products,and summarizes the killing effect and mechanism of high-pressure homogenization on microorganisms.It discusses the prospects and challenges of high-pressure homogenization technology in the application of fruit and vegetable products from two aspectsof equipment and technology,providing a theoretical reference for the innovation of high-pressure homogenization technology and equipment.

关 键 词：高压均质 果蔬制品 营养品质 杀菌 理化性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]