摘 要
超高压处理技术作为一种非热加工方法，近年来在食品工业中受到广泛关注。本研究旨在探讨超高压技术在食品杀菌、品质保持及功能成分保留中的应用潜力，以解决传统热处理可能导致营养损失和口感劣化的问题。通过对比不同压力水平（100~600 MPa）、处理时间（1~30 min）及温度条件对多种食品（如果汁、乳制品和肉类）的影响，发现超高压处理能够有效杀灭常见致病菌和腐败菌，同时显著保留食品的色泽、风味和营养成分。特别地，该技术在保留生物活性物质（如维生素C和多酚）方面表现出优越性。研究创新性地提出了一种基于响应面分析的优化模型，用于确定最佳工艺参数组合，并验证了其在实际生产中的可行性。结果表明，超高压技术不仅可实现高效杀菌，还能最大限度地保持食品的天然属性，为开发高品质功能性食品提供了新途径。这一研究为超高压技术的工业化应用奠定了理论基础，并为其在更多食品品类中的推广提供了参考。
关键词：超高压处理；食品杀菌；品质保持
Abstract
Ultra-high pressure (UHP) processing, as a non-thermal technology, has garnered significant attention in the food industry in recent years. This study investigates the application potential of UHP technology in microbial inactivation, quality preservation, and retention of functional components, addressing issues associated with traditional thermal processing, such as nutrient loss and texture degradation. By comparing the effects of various pressure levels (100–600 MPa), processing times (1–30 min), and temperature conditions on multiple food types, including juices, dairy products, and meats, it was found that UHP treatment effectively eliminates common pathogens and spoilage microorganisms while significantly preserving the color, flavor, and nutritional content of foods. Notably, this technology demonstrates superior performance in retaining bioactive substances, such as vitamin C and polyphenols. The study innovatively proposes an optimization model based on response surface methodology to determine the optimal combination of process parameters, validating its feasibility for industrial application. Results indicate that UHP technology not only achieves efficient microbial inactivation but also maximally retains the natural attributes of food, offering new avenues for developing high-quality functional foods. This research establishes a theoretical foundation for the industrial application of UHP technology and provides valuable references for its extension to additional food categories.
Keywords: Ultra-High Pressure Treatment；Food Sterilization；Quality Preservation
目 录
引言 1
一、超高压技术的基本原理与特性 1
（一）超高压技术的定义与起源 1
（二）超高压处理的核心机制 2
（三）超高压技术的优势与局限性 2
二、超高压处理对食品品质的影响 2
（一）食品营养成分的保留分析 2
（二）食品口感与质地的变化研究 3
（三）食品色泽与风味的稳定性探讨 3
三、超高压技术在不同食品中的应用 4
（一）在果蔬加工中的实际应用 4
（二）在肉类保鲜中的效果评估 4
（三）在乳制品处理中的技术创新 4
四、超高压处理技术的工艺优化与挑战 5
（一）工艺参数的选择与优化策略 5
（二）技术经济性与成本效益分析 5
（三）当前技术瓶颈与发展前景 6
结 论 6
致 谢 8
参考文献 9
