摘要
超高压作为新兴加工保藏技术的兴起对提升食品品质与迎合消费新理念具有重大意义。综述国内外超高压食品加工领域的最新研究成果,重点分析超高压技术对食品感官品质、营养成分及理化品质的影响。由于超高压能保持或小幅度改变食品的色泽、质构、糖度等指标,尽大程度保证食品天然品质与安全,因此利用其对食品进行加工将成为我国未来食品加工业的重要发展方向。
The rise of Ultra-high Pressure as a new processing and preservation technology is of great significance to enhance the quality of food and meet the new concept of consumption. This paper reviews the latest research achievements in the field of Ultra-high Pressure food processing at home and abroad,and analyzes the effects of Ultra-high Pressure Technology on sensory quality,nutrient composition and physicochemical quality of food. As the Ultra-high Pressure to maintain or a small change in food color,texture,sugar and other indicators,to ensure that the natural food quality and safety,so its use in food processing will become an important direction for China＇s future food processing industry development.
作者
赵晗宇
张志祥
宣晓婷
向往
凌建刚
ZHAO Han-yu;ZHANG Zhi-xiang;XUAN Xiao-ting;XIANG Wang;LING Jian-gang(Ningbo Huizhen Academy, Ningbo 315016, Zhejiang, China;Ningbo Academy of AgriculturalSciences, Ningbo 315040, Zhejiang, China)
出处
《食品研究与开发》
CAS
北大核心
2018年第10期209-214,共6页
Food Research and Development
基金
宁波市农业重大专项"日加工10吨虾贝超高压首套示范样机关键技术研究(2015C110002)
2017年宁波市科技新苗培养计划
关键词
超高压
食品
感官品质
营养成分
理化品质
ultra -high pressure
food
sensory quality
nutritional components
physical and chemical properties
