超高压技术对食品中的微生物和酶的影响

研究证明应用超高压技术加工食品与传统的热加工技术相比,既可以有效地达到杀菌和灭活酶的目的,又能良好地保持原有的营养成分。本文综述了超高压技术对食品中微生物、酶的影响,并对超高压灭活微生物、钝化食品酶的机制进行了阐述,最后对超高压食品加工技术的发展前景进行了展望。

The Influence of Superhigh Pressure Technique on Microorganism and Enzyme in Food

Studies have shown that compared with traditional thermal processing,the application of high pressure techniques in food processing technology can effectively achieve the purpose of enzyme sterilization and inactivation,and it is also a good way to keep the original nutrients.In this paper,the influence of ultra high pressure technology on food microorganisms and enzymes is described with high pressure inactivation microorganisms and mechanism of food enzymes passivation and finally the development prospect...