The nutritional quality and safety of fruit and vegetable products are the urgent problems and research hotspots in the processing field.High-pressure homogenization,a non-thermal processing technology,can maximize the preservation of the nutritional quality,color and flavor of fruit and vegetable products while sterilizing and inactivating enzymes,and is expected to replace thermal processing technology.This article reviews the effects of high-pressure homogenization on the color,stability and nutritional components of fruit and vegetable products,and summarizes the killing effect and mechanism of high-pressure homogenization on microorganisms.It discusses the prospects and challenges of high-pressure homo-genization technology in the application of fruit and vegetable products from two aspectsof equipment and technology,providing a theoretical reference for the innovation of high-pressure homogenization technology and equipment.
关键词
高压均质/果蔬制品/营养品质/杀菌/理化性质
Key words
high pressure homogenization/fruit and vegetable products/nutritional quality/sterilization/physical and chemical properties
维普
万方数据