摘要
随着生活水平的提高和生活节奏的加快,消费者越来越关注食品的营养健康和方便快捷,销售后经简单烹调即可食用的调理食品快速发展起来。超高压技术是一种新型非热加工技术,可用于食品的杀菌、灭酶和改性等,同时对食品的营养、色泽和风味也具有很好的保护作用,成为近期研究的热点。对调理食品和超高压加工技术进行了介绍,并分类阐述了超高压加工技术在调理食品中的应用现状,同时分析了应用中存在的问题,对其未来发展方向进行了展望。
With the improvement of living standards and the accelerated pace of life, health, nutrition and convenience are the new concerns of residents for food. And prepared foods that can be eaten after sold and simple cooked is quickly developing. High hydro-static pressure is a new kind of non-thermal technologies, it can be used in food sterilization, enzyme deactivation, food modification, etc., and it can keep the food nutrition, color and flavor at the same time. It＇s becoming a hot spot of recent studies. The prepared foods and high hydro-static pressure, and expounds the application of high hydro-static pressure in prepared foods are introduced. The problems existing in the technology application in prepared foods are also analyzed, and the future developments are prospected.
出处
《食品工业》
CAS
北大核心
2016年第5期263-266,共4页
The Food Industry
基金
北京市科技计划(Z131100003113001)
国家科技支撑计划项目(2014BAD04B04)
关键词
调理食品
超高压
应用
prepared foods
high hydro-static pressure
application
