食品防腐保鲜剂的现状和发展  

Present Situation and Development of Food Antistaling Agent and Presrevatives

作　　者：李燕芸[1] 尹振晏[1] 

机构地区：[1]北京石油化工学院化学工程系,北京102617

出　　处：《北京石油化工学院学报》2003年第4期18-23,共6页Journal of Beijing Institute of Petrochemical Technology

摘　　要：食品防腐保鲜剂是食品加工、储存过程中必不可少的添加剂 ,要求具有无毒、少残留、高效等特点。综述了食品防腐保鲜剂的种类、作用机理、应用及发展趋势 ,介绍了几种新型食品防腐保鲜剂。Food antistaling agent and preservatives are essential additives in the processing and stockpile of food. They have characteristics of innocuity, few remainder and high efficiency. In this paper, the category, mechanism, application and developing trend of food antistaling agent and preservatives are summarized, and several novel food antistaling agents and preservatives are introduced. Also, the prospect of domestic food antistaling agents and preservatives in future is discussed.

关 键 词：食品加工 防腐剂 保鲜剂 发展 作用机理 

分 类 号：TS202.3[轻工技术与工程—食品科学]