高压均质在食品加工中的研究进展

摘要

高压均质(High pressure homogenization,HPH)是一种非热加工技术,悬浊液或乳浊液状态的流体物料通过均质作用形成微米级或纳米级的稳态溶液,同时物料中的组分发生物理、化学、生物活性等一系列改变.随着高压技术和设备发展和革新,现今高压均质的压力可以达到400 MPa,进一步拓展高压均质技术在食品工业中的研究和应用.综述高压均质技术的工作原理及其抑制微生物、蛋白质改性、多糖改性、乳液加工、果蔬汁(浆)加工、豆乳加工、牛乳制品加工、活性物质提取方面的研究进展,并对该技术的发展趋势进行了分析.%High pressure homogenization (HPH) is a non thermal processing technology. Stable emulsions at the micron or nanometer scales from suspension or emulsion could be produced by homogenization, accompa-nied by a series of changes of physics, chemical and biological activity in fluid material under high pressure. With the innovation and development of high pressure technology, modern homogenizers are able to withstand 400 MPa, which further extend the research and application of the technology in the food industry. The review presented the working principle of high-pressure homogenization technology, research progress on microbial inhibition, protein modification, polysaccharide modification, emulsion processing, fruit or vegetable juice processing, dairy processing and active substance extraction. The development trend of the technology in re-search and application was analyzed.