| 杀菌技术的作用机制及在食品领域中的应用 |
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| 引用本文： | 王潇栋,孔阳芷,张艳玲,ARIUNJARGAL TSOGTBAYAR,MUNKHJARGAL BURENJARGAL,吴海霞,董阿力德尔图.杀菌技术的作用机制及在食品领域中的应用[J].中国酿造,2022(2). |
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| 作者姓名： | 王潇栋 孔阳芷 张艳玲 ARIUNJARGAL TSOGTBAYAR MUNKHJARGAL BURENJARGAL 吴海霞 董阿力德尔图 |
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| 作者单位： | 乳制品质量安全控制技术教育部工程研究中心;功能食品与天然产物化学中心 |
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| 基金项目： | 国家自然科学基金地区基金项目(51663019,22062017,22164015);内蒙古自治区杰出青年培育基金项目(2019JQ03);内蒙古自治区科技计划项目(2020GG0161);内蒙古自然科学基金博时基金(2019BS02004)。 |
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| 摘 要： | 杀菌是食品加工中保障食品安全的重要环节,高效杀菌同时又能最大限度保留食品原有的营养成分和色香味的杀菌技术成为食品科学领域的研究热点。该文综述了热杀菌技术、非热物理杀菌技术及化学杀菌技术的基本原理、特点及在食品表面与包装材料、果蔬肉类保鲜等领域应用研究进展,为杀菌技术在食品工业微生物污染控制与预防中的广泛应用提供参考,旨在提高食品的安全性和市场竞争力。
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| 关 键 词： | 食品安全 热杀菌 非热物理杀菌 化学杀菌 微生物 |
Mechanism of sterilization technology and its application in food field |
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| Affiliation: | (College of Chemistry and Chemical Engineering,Inner Mongolia University,Engineering Research Center of Dairy Quality and Safety Control Technology,Ministry of Education,Hohhot 010021,China;School of Art and Sciences,National University of Mongolia,Laboratory of Functional Food and Natural Product Chemistry,Ulanbaatar 14201,Mongolia) |
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| Abstract: | Sterilization is an important link to ensure food safety in food processing.The sterilization technology that shows high bactericidal efficiency,coupled with retain the original nutrients,color and fragrance of food to the maximum extent,has become a hot research topic in the field of food science.The mechanism and characteristic of thermal sterilization,non-thermal physical sterilization and chemical sterilization technology,as well as the application research progress in the fields of food surface and packaging materials,fruit,vegetable and meat preservation,etc.were reviewed,which provided reference for the wide application of bactericidal technology in the control and prevention of microbial contamination in food industry,aiming to improve food safety and market competition. |
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| Keywords: | food safety thermal sterilization non-thermal physical sterilization chemical sterilization microorganism |
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