超高压技术在果汁加工中的应用研究进展  

Research Progress on Application of Ultra-high Pressure Technology in Juice Processing

作　　者：张建峰 刘晓霞 薛永春 郑海武 张美枝[2] 雷蕾 ZHANG Jianfeng;LIU Xiaoxia;XUE Yongchun;ZHENG Haiwu;ZHANG Meizhi;LEI Lei(Hohhot Center for Disease Control and Prevention,Hohhot,Inner Mongolia 010000,China;Vocational and Technical College,Inner Mongolia Agricultural University,Baotou,Inner Mongolia 014109,China)

机构地区：[1]呼和浩特市疾控预防控制中心,内蒙古呼和浩特010000 [2]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《农产品加工》2025年第7期97-101,共5页Farm Products Processing

基　　金：内蒙古自然科学基金项目(2021MS03044);内蒙古特色果酒系列产学研科技创新平台能力建设项目(BR221046);内蒙古特色果酒系列产品产学研科技创新平台(NJCXY-19-05);新工科背景下食品学科产教融合人才培养模式创新研究(ZYZD202303);2022年内蒙古农业大学职业技术学院教学改革项目(202208YZDI01);2022年内蒙古自治区社科规划项目(2022ZZC066);基于宏基因组de novo高通量测序对葡萄酒发酵过程中微生物多样性的研究(NJZY23118)。

摘　　要：食品超高压(Ultra high pressure,UHP)技术是传统热处理的有效替代方案,能在常温或较低温度下进行,且能保持食品原有色、香、味和营养成分,具有耗能低、对环境无污染、杀菌均匀彻底等优点。对某些食品,可有效杀灭导致果蔬变质的病原菌和微生物,抑制酶活性,减少产品中营养成分的流失,保证产品的感官品质。近年来,在食品加工中被广泛应用,但其在果汁加工中的应用影响机制尚不明确。因此,对超高压技术进行概括,阐述超高压技术在果汁中的应用研究进展,综述超高压技术对果汁微生物、酶、营养成分的影响及目前存在的杀菌难点,为果汁加工提供技术参考,推动我国果汁加工技术革新。Food Ultra High Pressure(UHP)technology is an effective alternative to traditional heat treatment,which can be carried out at room temperature or lower temperature,with the advantages of maintaining the original color,aroma,taste and nutritional composition of food,low energy consumption,no pollution to the environment,uniform and thorough sterilization.For some foods,it can effectively kill pathogenic bacteria and microorganisms that cause fruit and vegetable deterioration,inhibit enzyme activity,reduce the loss of nutrients in products,and ensure the sensory quality of products.In recent years,it has been widely used in food processing,but the mechanism of its application in fruit juice processing is still unclear.Therefore,the UHP technology was summarized,the application research progress of UHP technology in fruit juice was expounded,and the influence of UHP technology on the microorganisms,enzymes and nutrients of fruit juice was reviewed,as well as the current difficulties in sterilization.The aim was to provide technical reference for juice processing and promote the innovation of juice processing technology in our country.

关 键 词：果汁饮料 杀菌 超高压技术 抗褐变 微生物安全性 

分 类 号：TS205.9[轻工技术与工程—食品科学]