| 果蔬产品超高压加工的研究进展 |
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| 引用本文： | 周民生,朱瑞,毛明,于勇,朱松明.果蔬产品超高压加工的研究进展[J].中国食品学报,2012,12(8):127-134. |
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| 作者姓名： | 周民生 朱瑞 毛明 于勇 朱松明 |
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| 作者单位： | 浙江大学生物系统工程与食品科学学院 杭州310058 |
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| 基金项目： | 浙江省自然科学基金项目，中央高校基本科研业务费专项资金 |
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| 摘 要： | 采用超高压技术能在较低温度下达到一定的杀菌、灭酶作用,避免高温处理对食品营养物质造成的损失,受到越来越多的研究人员的关注。基于对大量外文资料的综合分析,本文综述了超高压对果蔬产品中微生物、内源酶、产品质地、感官品质、营养等方面影响的研究进展,分析超高压在果蔬产品加工中的应用前景。
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| 关 键 词： | 果蔬产品 超高压 加工 |
A Review of Fruit and Vegetable Processing by Ultra High Pressure |
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| Zhou Minsheng
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Zhu Rui
,
Mao Ming
,
Yu Yong
,
Zhu Songming.A Review of Fruit and Vegetable Processing by Ultra High Pressure[J].Journal of Chinese Institute of Food Science and Technology,2012,12(8):127-134. |
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| Authors: | Zhou Minsheng Zhu Rui Mao Ming Yu Yong Zhu Songming |
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| Affiliation: | Zhou Minsheng Zhu Rui Mao Ming Yu Yong Zhu Songming* (College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058) |
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| Abstract: | High pressure(HP) technology can inactivate microbes and enzymes at low temperature. It avoids the loss of nutrients in foods treated by conventional sterilization technology at high temperature, attracting more and more researchers. This review focuses on the current research situation of effects of HP on microbes, endogenous enzymes, texture, sensory properties, and nutrients of the fruits and vegetables products. The investigation on development of HP tendency in fruits and vegetables processing is also included. |
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| Keywords: | fruits and vegetables products ultra high pressure processing |
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