| 果汁超高压加工技术的研究进展 |
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| 引用本文： | 吴晗,张云川,韩清华,赵有斌.果汁超高压加工技术的研究进展[J].包装与食品机械,2011,29(1):42-45. |
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| 作者姓名： | 吴晗 张云川 韩清华 赵有斌 |
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| 作者单位： | 中国农业机械化科学研究院,北京,100083;中国农业机械化科学研究院,北京,100083;中国农业机械化科学研究院,北京,100083;中国农业机械化科学研究院,北京,100083 |
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| 基金项目： | 北京市科技计划资助项目(D101105046610001) |
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| 摘 要： | 超高压加工技术是一项具有广阔应用前景的食品冷杀菌新技术.该文综述了超高压加工技术对果汁中微生物、酶和产品品质的影响,以及超高压杀菌设备的现状.在分析各超高压处理效果影响因素的基础上,提出下一步研究的方法与方向,并对其发展前景进行了展望.
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| 关 键 词： | 超高压 果汁 杀菌 灭酶 |
Research Development of Ultra-high Pressure Processing on Fruit Juice |
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| WU Han,ZHANG Yun-chuan,HAN Qing-hua,ZHAO You-bin.Research Development of Ultra-high Pressure Processing on Fruit Juice[J].Packaging and Food Machinery,2011,29(1):42-45. |
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| Authors: | WU Han ZHANG Yun-chuan HAN Qing-hua ZHAO You-bin |
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| Affiliation: | WU Han,ZHANG Yun-chuan,HAN Qing-hua,ZHAO You-bin(Chinese Academy of Agriculture Mechanization Sciences,Beijing,100083 China) |
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| Abstract: | Ultra-high pressure processing technique is a new technique in food cold sterilization,which has a broad application prospect.This paper summarized the effect of ultra-high pressure processing technique on micro-organism,enzymes,and the quality of juice.On analyzing the influencing factors of the ultra-high pressure,the direction and method of next research are propounded and prospects are gave for its future development. |
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| Keywords: | ultra-high pressure fruit juice sterilization deactivating enzyme |
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