摘要
淀粉质食品是人类膳食结构的重要组成部分,因其能量供给功能和独特风味特性而广受青睐。然而,这类食品普遍存在水分含量高、营养丰富等特点,极易引发微生物滋生和品质劣变,导致货架期缩短,严重制约了其工业化进程。因此,寻求高效保鲜技术以延长产品货架期,成为推动淀粉质食品产业化发展的关键突破口。本文对淀粉质食品货架期的主要影响因素(微生物、营养成分、水分活度和储存条件)进行概述,对化学、生物和物理等单一保鲜技术、复合保鲜技术和新型保鲜技术研究现状进行综述,并展望了未来的发展趋势,以期为新型淀粉质食品保鲜技术的创建与应用提供参考。
Starch-based foods,as an important component of human dietary structure,are widely favored due to their energy supply function and unique flavor characteristics.However,such foods generally have high moisture content and rich nutrition,which can easily lead to microbial growth and quality deterioration,resulting in a shortened shelf life and seriously restricting their industrialization process.Therefore,seeking efficient preservation technologies to extend product shelf life has become a key breakthrough in promoting the industrialization of starch-based foods.This article provided an overview of the main factors affecting the shelf life of starch-based foods,including microorganisms,nutritional content,water activity and storage conditions.It reviewed the current research status of single preservation technologies,composite preservation technologies and novel preservation technologies in chemistry,biology and physics,and looked forward to future development trends,in order to provide reference for the creation and application of new starch-based food preservation technologies.
作者
林佳欣
孙红男
张苗
木泰华
LIN Jia-Xin;SUN Hong-Nan;ZHANG Miao;MU Tai-Hua(Institute of Food Science and Technology,Chinese Academy of Agricultural Science,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处
《食品安全质量检测学报》
2025年第18期135-144,共10页
Journal of Food Safety and Quality
基金
重庆市与中国农业科学院战略合作项目
国家甘薯产业技术体系项目(CARS-10)
中国农业科学院科技创新工程项目(CAAS-ASTIP-202X-IFST)。
关键词
淀粉质食品
货架期
微生物
复合保鲜技术
新型保鲜技术
starch-based foods
shelf life
microorganisms
composite preservation technologies
novel preservation technologies
