超高压技术在果蔬产品中的应用研究进展  

Research Progress on Applications of Ultra-high Pressure Technology in Fruit and Vegetable Products

作　　者：庞晨璐 路新如 李怀宇 肖志剑 郭兴峰[1] 唐征 PANG Chenlu;LU Xinru;LI Huaiyu;XIAO Zhijian;GUO Xingfeng;TANG Zheng(School of Pharmaceutical Sciences and Food Engineering,Liaocheng University,Liaocheng 252000,Shandong,China;Shandong Wake Fresh Food Technology Co.,Ltd.,Tai′an 271400,Shandong,China)

机构地区：[1]聊城大学药学与食品工程学院,山东聊城252000 [2]山东唯可鲜食品科技有限公司,山东泰安271400

出　　处：《食品研究与开发》2024年第17期204-210,共7页Food Research and Development

基　　金：国家重点研发计划项目(2022YFD2100801);山东省重点研发计划项目(2022TZXD0033);山东省科技型中小企业创新能力提升工程项目(2023TSGC0362)。

摘　　要：超高压技术作为一种工业化应用前景最为广阔的新型食品非热加工技术,近年来在果蔬食品加工中有着广泛的应用。该文结合超高压技术在果蔬加工中的应用研究综述超高压技术杀灭微生物的原理及其对果蔬产品感官和营养品质的影响研究进展,并对其发展趋势和前景进行展望,以期为超高压技术在果蔬加工中的应用和推广提供理论参考。Ultra-high pressure(UHP)technology,as a new type of non-thermal food processing technology with the widest industrial application prospects,has been increasingly applied in fruit and vegetable food processing in recent years.This study reviewed the application research of UHP in fruit and vegetable processing and summarized the principle of UHP in killing microorganisms and its impact on the sensory and nutritional quality of fruit and vegetable products.The study also provided an outlook on its development trend and prospects,aiming to offer a theoretical reference for the application and promotion of UHP in fruit and vegetable processing.

关 键 词：超高压技术 果蔬产品 微生物 营养成分 非热杀菌技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]