摘要
超高压技术已成为当今世界最热门的非热处理果蔬加工技术之一,从超高压处理的基本原理和主要特点入手,分析了超高压处理对果蔬中主要微生物、酶活性、色泽、质地、风味和营养活性等的影响,阐述了超高压处理果蔬产品的应用现状及发展前景。超高压处理的食品在较好地保持了其原有的天然风味和营养价值的前提下,有效地延长了保质期,该技术将从果蔬加工延伸到更加广泛的食品加工,并逐步实现产业化。
UHP(ultra-high pressure)is one of the most popular non-thermal technologies about fruits and vegetables processing in the world. The principle and features of the UHP were introduced,followed by the analysis of UHP’s influence on microorganism,enzyme activity,color,texture,flavor,nutritive activity and so on. The application and prospect of the UHP were also analysed. The UHP evidently extended fruits and vegetables’ shelt life with the flavor and nutrition being maintained efficiently,in the near future,the UHP would be applicated from fruits and vegetables to more extensive foods,and be industrialized gradually.
作者
熊孜
廖李
乔宇
程薇
史德芳
王俊
陈学玲
XIONG Zi;LIAO Li;QIAO Yu;CHENG Wei;SHI De-fang;WANG Jun;CHEN Xue-ling(Institute of Agricultural Products Processing And Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)
出处
《湖北农业科学》
2020年第9期145-150,共6页
Hubei Agricultural Sciences
基金
湖北省知识产权局高价值专利培育转化和产业化项目(201701033A)。
关键词
超高压
果蔬
品质
ultra-high pressure
fruit and vegetable
quality
