酶技术在食品加工中应用研究进展.pdfVIP

6 2 Vol. 6 No. 2 2015 2 Journal of Food Safety and Quality Feb. , 2015 * 夏文水 , 高 沛, 刘晓丽, 葛藜红, 许艳顺 (, 214122) 摘 要: , , , , , 关键词: ; ; Application research progress of enzyme technology in food processing * XIA Wen-Shui , GAO Pei, LIU Xiao-Li, GE Li-Hong, XU Yan-Shun (State Key Laboratory for Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China) ABSTRACT: Enzyme technology is a kind of green, safe and efficient biological technology, which has been playing an important role in technical innovation andimprovementof food industry. Food processinginvolves many complicated physical and chemical changes.Nutrients, color, quality, structure, and flavor are susceptible to be damaged during thermal treatment, those providing the necessary for the application of enzyme technology. At present, enzyme technology has been widely used in dairy industry, meat industry, drinks and fruit juices industry, baking industry, starch and sugar industry, oil industry, safety testing, and so on. This article mainly introduces the application of enzyme technology in food processing. In terms of improving food processing technology, food quality, f