安徽农业科学2018，Vol.46Issue(10)：14-16,20,4.
腌制类食品的超高压处理研究进展
Review of the Research on the Ultra-high Pressure Treatment of Pickled Food
摘要
Abstract
Curing is an early method of preserving food in our country,which has the effect of antisepsis and improvement of flavor.However,the traditional curing is slow and easy to cause the limitations of microbial infection.Therefore,it is urgent to accelerate the curing speed and prevent microbial infection.The effect of ultra high pressure pickling technology on sterilization,improving taste and quickening the curing time have been studied.Several important factors affecting the technology of ultra high pressure pickling have been investigated,such as pickling time,ultra high pressure pressure and curing temperature.At the same time,the limitation of ultra high pressure pickling method is discussed.The future application prospect and development direction of ultra high pressure pickling technology are expected.关键词
超高压技术/腌制/影响因素Key words
Ultra-high pressure technology/Curing/Influencing factor分类
轻工纺织引用本文复制引用
董士楷,张志祥,尚海涛,邵怡嘉,凌建刚..腌制类食品的超高压处理研究进展[J].安徽农业科学,2018,46(10):14-16,20,4.基金项目
宁波市重大公益专项课题(2015-2019) （2015-2019）
2017年宁波市科技新苗培养计划. （）
