果汁饮料生产中的冷杀菌技术

<正>果汁的变质一般是由微生物的代谢活动所引起,因此杀菌是果汁饮料生产中的关键技术之一。食品工业中采用的杀菌方法主要有加热杀菌和冷杀菌两大类。与传统的热杀菌比较,冷杀菌是指不用热能来杀死微生物,因此又称为非加热杀菌。冷杀菌技术不仅能保证食品在微生物方面的安全,而且能较好地保持果汁的固有营养成分、质构、色泽和新鲜程度,符合消费者对果汁的营养和原汁原味的要求。

Cold Sterilization in Juice Processing

Food cold sterilization is a kind of new and developing technology, which kills microorganism without heating and does not affect the nutrient, texture, color and flavor of food. Some of food cold sterilization just as ultra-high-pressure sterilization, irradiation sterilization, high- intensity pulsed electric field sterilization are described in the paper about their principles and advantages as well as their applications in juice processing. The disadvantages of cold sterilization are also illustrated in the paper.