| 超高压(UHP)技术在果汁灭菌中的应用 |
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| 引用本文： | 胡夜明,赵丽芹,王婷. 超高压(UHP)技术在果汁灭菌中的应用[J]. 粮油加工, 2014, 0(4): 76-77,81 |
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| 作者姓名： | 胡夜明 赵丽芹 王婷 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 |
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| 摘 要： | 超高压处理技术被认为食品非热杀菌技术中最有潜力和发展前途的一种处理技术。我国的食品工业发展计划中超高压杀菌技术已经被列为重点开发的技术之一,超高压前几年一直处在小型试验研究阶段,如李里特与日本国际农林水产业研究中心的辰巳英三合作,对超高压下生产的豆腐凝胶进行了多方面的研究。
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| 关 键 词： | 超高压 杀菌 果汁 |
Application of UHP Technology in Fruit Juices Sterilization |
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| Hu Yeming,Zhao Liqin,Wang Ting. Application of UHP Technology in Fruit Juices Sterilization[J]. Cereals and Oils Processing, 2014, 0(4): 76-77,81 |
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| Authors: | Hu Yeming Zhao Liqin Wang Ting |
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| Affiliation: | (College of Food Science and Engineering Inner Mongolia A girciaturcd Hohhot , Inner Mongalia Autonomous Region, 010018) |
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| Abstract: | UHP Technology are considered the most potential and promising technology in a deal with food non- thermal sterilization. It has been listed as one of key development technologies in China＇s food industry, development plan. In previous years, test research of experiment was used in UHP Technology. Such as Lee Ritter and Japan International Research Center for Agricultural Sciences Eizo Tatsumi cooperation on production of tofu gels under high pressure has been extensive researeh. |
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| Keywords: | UHP Sterilization Fruit juices |
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