摘要
食品"非热加工"与传统的"热加工"相比,具有杀菌温度低、快速、安全、可靠、环保等优势,能够保持食品原有的营养成分、质构、色泽和新鲜度,特别是对热敏性食品的功能性及营养成分具有很好的保护作用。阐述了非热加工微波技术和臭氧技术对主食馒头、生鲜面等杀菌的基本原理、特点及应用。
Food ＂non thermal processing＂and ＂traditional thermal processing＂ compared,has the advantage of low temperature sterilization,fast,safe and reliable,environmental protection and other nutrients to maintain the quality of food,the original texture,color and freshness,especially functional and nutritional components of the heat sensitive food has good protective effect.In this paper,the basic principles,characteristics and applications of non thermal processing microwave technology and ozone technology in the sterilization of staple bread and fresh noodles were described.
作者
朱克庆
邓奎力
郁莉萍
ZHU Keqing DENG Kuili yu Liping(Institute of Food Science and Engineering, Henan Universityof Technology,Zhengzhou, 450052, China Henan Jingu Industry Development Co Ltd ,Zhengzhou, 450053,China Zhu Tun Rice Flour Food Co, Ltd, Zhengzhou,450052, China)
出处
《粮食加工》
2017年第5期16-18,共3页
Grain Processing
关键词
馒头
生鲜面
非热加工
微波
臭氧
杀菌保鲜
steamed bread
fresh noodle
non thermal processing
microwave
ozone
sterilization preservation
