超高压在柑橘类果汁加工中的应用及其研究进展OA北大核心CSCDCSTPCD
The application and research advances of the ultra high pressure in the citrus juice processing
超高压技术能有效的对食品进行杀菌和灭酶,由于大都在常温下处理,因此对食品的色、香、味等感官特征以及营养成分影响较小,是一种有潜在应用价值非热灭菌的先进技术。本文综述了超高压技术的特点及其在柑橘果汁中的应用和研究进展,并展望了超高压在果汁加工中的应用前景,为进一步研究超高压技术在果汁加工中的应用提供参考。
The ultra high pressure technology could sterilize and inactivate enzymes effectively in food,the sensory characteristics such as color,flavor,taste and nutrients had a few influence due to the processing most at room temperature,so it was an advanced non-thermal sterilization technology that had potential applications.The characteristics and the application and research advances of the ultra high pressure in the citrus juice processing was reviewed,and the …查看全部>>
曹秋旭;郭丽琼;吴厚玖
西南大学食品科学学院,重庆400715西南大学食品科学学院,重庆400715中国农业科学院柑橘研究所,重庆400712
轻工纺织
柑橘汁超高压杀菌灭酶
citrus juiceultra high pressuresterilizationenzymes inactivation
《食品工业科技》 2012 (12)
414-417,421,5
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