果汁超高压加工技术的研究进展

摘要

Ultra-high pressure processing technique is a new technique in food cold sterilization, which has a broad application prospect. This paper summarized the effect of ultra-high pressure processing technique on micro-organism, enzymes, and the quality of juice. On analyzing the influencing factors of the ultra-high pressure, the direction and method of next research are propounded and prospects are gave for its future development.%超高压加工技术是一项具有广阔应用前景的食品冷杀菌新技术.该文综述了超高压加工技术对果汁中微生物、酶和产品品质的影响,以及超高压杀菌设备的现状.在分析各超高压处理效果影响因素的基础上,提出下一步研究的方法与方向,并对其发展前景进行了展望.