摘要
PEF技术是一种新型的、可替代传统巴氏灭菌的食品加工技术,可以提供长货架期的、有营养的、有自然风味的接近新鲜的高品质食品。近年来,出现了针对开发PEF应用于饮料工业的研究、软饮料或酒精饮料中腐败细菌的灭活、工业化生产中提高饮料产品质量等。PEF作为一种替代传统热处理的保藏技术应用于饮料生产可以达到完全相同的保藏效果,它有一个特点是处理过程不产生热量,所以被认为是一种非热加工方法。对比其它的非热加工方法,PEF技术仅需要非常短的处理时间,而且可以连续操作。在具体应用方面,高强度脉冲电场(HIPEF)处理主要用来灭活保藏,而温和PEF则用来提高生物活性物质的萃取效率。近10年研究显示温和PEF处理可以提高固体组织的萃取、扩散等参数指标。本文的目标是回顾PEF的研究,更重要的是发现PEF在饮料工业中将面对挑战和要解决的应用问题。
Technology of pulsed electric fields（PEF） could be a alternative and novel preservation method of food liquids compared to traditional heat pasteurisation,which provides high-quality and fresh-like foods with good shelf life,nutritional value,and flavor. In recent years,various studies have examined the potential applications of PEF in beverages industry：the inactivation of spoilage microorganisms in soft beverage or alcoholic drink and the improvement of the quality of products during manufacture process and etc. PEF technology is applied in beverage industry and achieved the same effects,no heat generated compare with thermal processes,regarded as an alternative for pasteurization of beverage as a method of non-thermal preservation. In contrast to other non-thermal processes,PEF technology requires very short processing times and the treatment can be applied in continuous flow. Moreover,high-intensity PEF（HIPEF） treatment can be an effective alternative for traditional preservation by pasteurization,while low-to-moderate-intensity PEF can improve extractability of bioactive components. Research in the last decade has shown that moderate PEFs can improve some processing parameters,such as pressing,drying,extraction,and diffusion,of solid textures. The aim of this review is to look at the state of the art and to note the most important challenges of the future application of PEF in beverage.
出处
《食品研究与开发》
CAS
北大核心
2016年第6期197-203,共7页
Food Research and Development
基金
海南省科技厅科研基金资助项目(312079)
关键词
脉冲电场
灭活
饮料
保藏
pulsed electric fields
inactivation
beverage
preservation
