摘要
腌制是我国早期保存食品的一种方法,具有杀菌、防腐和改善风味的作用。但传统腌制存在速度慢、容易导致微生物感染等局限性。故加快腌制速度,防止微生物感染成了亟待解决的问题。研究了超高压腌制技术在杀菌、改善口感、加快腌制时间方面的作用;考察了影响超高压腌制技术的几个重要因素,如腌制时间、超高压压强和腌制温度;同时探讨了超高压腌制方法的局限性。最后展望了超高压腌制技术今后的应用前景和发展方向。
Curing is an early method of preserving food in our country,which has the effect of antisepsis and improvement of flavor.However,the traditional curing is slow and easy to cause the limitations of microbial infection.Therefore,it is urgent to accelerate the curing speed and prevent microbial infection.The effect of ultra high pressure pickling technology on sterilization,improving taste and quickening the curing time have been studied.Several important factors affecting the technology of ultra high pressure pickling have been investigated,such as pickling time,ultra high pressure pressure and curing temperature.At the same time,the limitation of ultra high pressure pickling method is discussed.The future application prospect and development direction of ultra high pressure pickling technology are expected.
作者
董士楷
张志祥
尚海涛
邵怡嘉
凌建刚
DONG Shi-kai;ZHANG Zhi-xiang;SHANG Hai-tao(Ningbo Huizhen Academy,Ningbo,Zhejiang 315016;Ningbo Academy of Agricultural Sciences,Ningbo,Zhejiang 315040)
出处
《安徽农业科学》
CAS
2018年第10期14-16,20,共4页
Journal of Anhui Agricultural Sciences
基金
宁波市重大公益专项课题(2015-2019)
2017年宁波市科技新苗培养计划
关键词
超高压技术
腌制
影响因素
Ultra-high pressure technology
Curing
Influencing factor
作者简介
通讯作者:凌建刚,研究员,从事农产品加工研究
