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超高压技术对食品中的微生物和酶的影响
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【西医学论文】【摘要】 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。
【关键词】 超高压；食品；微生物；酶
Abstract Studies have shown that, compared with conventional thermal processing techniques, using ultra-high pressure to process food can more effectively achieve the purpose of sterilization and inactivation of enzymes, and can serve as a good way to keep the original nutrients as well. This paper summarizes the effect of ultra-high press processing techniques on micro-organism and enzymes in the food and describes the mechanism of ultra-high pressure inactivating microorganism and passivating food enzyme. Finally, The prospect of ultra-high pressure development in food industry is also mentioned in this paper.
Key words Ultra- high pressure; Food; Microbiology; Enzyme
传统的热加工技术虽然在食品
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