腌制类食品的超高压处理研究进展

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。

Review of the Research on the Ultra-high Pressure Treatment of Pickled Food

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.