預(yù)制菜包裝技術(shù)的研究進(jìn)展

張智宏，楊逸凡，韓新陽(yáng)，王博，肖仁聳，王慧英，馬海樂(lè)，高獻(xiàn)禮

預(yù)制方便食品包裝技術(shù)與裝備

預(yù)制菜包裝技術(shù)的研究進(jìn)展

張智宏1，楊逸凡1，韓新陽(yáng)1，王博1，肖仁聳2，王慧英3，馬海樂(lè)1，高獻(xiàn)禮1

（1.江蘇大學(xué) 食品與生物工程學(xué)院，江蘇 鎮(zhèn)江 212013；2.宿遷市匯味食品有限公司，江蘇 宿遷 223900；3.廣東御膳廚食品科技有限公司，廣東 陽(yáng)江 529800）

介紹預(yù)制菜的包裝技術(shù)，并對(duì)預(yù)制菜包裝技術(shù)的發(fā)展進(jìn)行展望，以期為預(yù)制菜產(chǎn)業(yè)發(fā)展提供借鑒和參考。總結(jié)不同預(yù)制菜的特點(diǎn)，分析真空包裝和氣調(diào)包裝技術(shù)在不同預(yù)制菜領(lǐng)域中的應(yīng)用現(xiàn)狀和存在問(wèn)題，闡明其在預(yù)制菜包裝中的發(fā)展方向?？梢酝ㄟ^(guò)向包裝材料中增加生物活性成分，以及包裝設(shè)備的機(jī)械化和智能化延伸，提升預(yù)制菜的產(chǎn)品品質(zhì)、食用安全性和貨架期。活性包裝技術(shù)以及智能化技術(shù)在預(yù)制菜包裝領(lǐng)域的廣泛應(yīng)用勢(shì)必會(huì)推動(dòng)預(yù)制菜產(chǎn)業(yè)的可持續(xù)高質(zhì)量發(fā)展，為提高預(yù)制菜品質(zhì)和食用安全性提供借鑒和參考。

預(yù)制菜；包裝技術(shù)；真空包裝；氣調(diào)包裝；發(fā)展趨勢(shì)

預(yù)制菜是將一種或多種食品原料（肉類、水產(chǎn)和蔬菜等），按照標(biāo)準(zhǔn)加工流程，配以或不配以包括食品添加劑在內(nèi)的調(diào)味料等輔料，經(jīng)預(yù)加工和/或預(yù)烹調(diào)制成，并進(jìn)行預(yù)包裝的成品或半成品的預(yù)制食品[1]。因此，預(yù)制菜可以被認(rèn)為是將廚房烹飪的菜肴通過(guò)現(xiàn)代食品工業(yè)加工生產(chǎn)并通過(guò)合適的包裝和貯藏的菜肴。隨著社會(huì)和科技的進(jìn)步，人們消費(fèi)觀念的轉(zhuǎn)變以及一些突發(fā)公共衛(wèi)生事件催生的“宅經(jīng)濟(jì)”的發(fā)展，促進(jìn)我國(guó)預(yù)制菜產(chǎn)業(yè)進(jìn)入了快速發(fā)展階段。據(jù)艾媒咨詢報(bào)道，2021年我國(guó)預(yù)制菜市場(chǎng)規(guī)模達(dá)到3 459億元，預(yù)計(jì)到2026年預(yù)制菜市場(chǎng)規(guī)模將突破1萬(wàn)億元[2]。然而，隨著預(yù)制菜市場(chǎng)的高速發(fā)展，預(yù)制菜的安全性事件也時(shí)常發(fā)生，備受消費(fèi)者的關(guān)注[3-4]。預(yù)制菜包裝技術(shù)作為預(yù)制菜加工生產(chǎn)的重要環(huán)節(jié)，對(duì)預(yù)制菜的品質(zhì)、食用安全性和貨架期等方面發(fā)揮重要的作用[5-7]。因此，本文通過(guò)介紹預(yù)制菜的包裝技術(shù)，并對(duì)預(yù)制菜包裝技術(shù)的發(fā)展進(jìn)行展望，以期為預(yù)制菜產(chǎn)業(yè)發(fā)展提供借鑒和參考。

1 預(yù)制菜的分類及其特點(diǎn)

預(yù)制菜可以根據(jù)原料來(lái)源、加工程度、產(chǎn)品生熟程度、貯存方式等多個(gè)維度對(duì)其進(jìn)行分類，根據(jù)最常用劃分依據(jù)，即根據(jù)預(yù)制菜食用方式將其分為即食食品、即烹食品、即熱食品和即配食品四大類，具體內(nèi)容見(jiàn)表1所示[8]。從表1可以看出，根據(jù)預(yù)制菜食用方式的不同，預(yù)制菜產(chǎn)品所需要的加工程度也有所差異，不同預(yù)制菜類型加工流程如圖1所示。由于預(yù)制菜加工程度的差異會(huì)導(dǎo)致產(chǎn)品的質(zhì)量和貯藏穩(wěn)定性存在差異，如即食食品的生產(chǎn)過(guò)程均在食品加工工廠完成，縮短了原料到成品的運(yùn)輸過(guò)程和貯藏時(shí)間，并且能利用較餐廳（B端）和家庭（C端）更為完整和先進(jìn)的加工工藝、包裝技術(shù)和食品安全檢測(cè)系統(tǒng)，導(dǎo)致最終預(yù)制菜產(chǎn)品的品質(zhì)更佳，而即配預(yù)制菜加工過(guò)程少，且在消費(fèi)前需要貯藏，在一定程度上降低了產(chǎn)品貯藏穩(wěn)定性[9-11]。此外，相較于即烹和即配預(yù)制菜，即食和即熱預(yù)制菜加工過(guò)程中已經(jīng)通過(guò)烹調(diào)工藝（高溫處理），能最大程度地殺滅食物中微生物和氧化酶活性，且添加了食品香辛料和調(diào)味料，通過(guò)增加了食品抑菌、抗氧化成分（植物精油、多酚、多糖等）和改變了食品的環(huán)境（pH、水分活度、離子強(qiáng)度等），能有效地抑制貯藏期間微生物的滋生和食品酶致變質(zhì)現(xiàn)象的發(fā)生，保持了食品貯藏的穩(wěn)定性，延長(zhǎng)了食品的貨架期[12-14]。

表1 預(yù)制菜的分類及特點(diǎn)

Tab.1 Classification and characteristic of prepared food

圖1 預(yù)制菜加工流程

2 預(yù)制菜包裝技術(shù)

2.1 真空包裝技術(shù)

真空包裝技術(shù)也稱減壓包裝，是將食品放入氣密性包裝容器中，抽去容器內(nèi)的空氣，使密封后的容器內(nèi)達(dá)到預(yù)定真空度而形成低氧環(huán)境，起到抑制微生物生長(zhǎng)，延緩食品成分氧化變質(zhì)，進(jìn)而延長(zhǎng)食品貨架期的作用[15]。真空包裝過(guò)程中選擇的氣密性材料主要包括聚酯類（PET）、聚酰胺/聚乙烯（PA/PE）復(fù)合膜、鋁箔復(fù)合膜（PET/AL/PE）等，其具有耐高溫、力學(xué)性能良好、防水、阻氧等特性[16]。

目前，真空包裝機(jī)械有機(jī)械擠壓式、插管式、室式和熱成型式等類型，具體真空包裝過(guò)程如圖2所示。雖然，真空包裝可以保持較低的氧分含量，但是該技術(shù)對(duì)于脆性食品、易結(jié)塊食品、含有尖刺且較硬的食物以及新鮮果蔬不宜使用。此外，真空包裝后食物仍然存在一定的水分和氧氣，對(duì)厭氧性微生物抑制效果較差，仍然存在安全風(fēng)險(xiǎn)。因此，近些年通過(guò)改善真空包裝材料、殺菌方式等方法提高真空包裝技術(shù)的保存效果和應(yīng)用范圍。胡秀虹等[17]研究了不同微生物控制技術(shù)（低溫冷藏、巴氏滅菌和60Co γ輻照滅菌）對(duì)真空包裝即食食品腌制韭菜根的保質(zhì)期和品質(zhì)特性影響，結(jié)果表明巴氏殺菌（85 ℃、15 min）和60Co γ輻照滅菌（7 kGy/min）雖然可以有效殺菌，但會(huì)使樣品感官品質(zhì)降低，而低溫冷藏（4 ℃）可以保持良好的感官品質(zhì)至180 d。劉達(dá)玉等[18]則通過(guò)采用TiO2和SiO2復(fù)合納米薄膜真空冷卻包裝即配食品杏鮑菇。結(jié)果表明該方法能有效保持杏鮑菇貯藏期（40 d）的風(fēng)味品質(zhì)。Hanani等[19]采用銀–高嶺石活性薄膜包裹即配食品牛肉后采用真空包裝。結(jié)果表明，該方法對(duì)牛肉的pH以及色澤無(wú)影響，相較于僅采用真空包裝樣品，其提高了對(duì)嗜冷細(xì)菌和總需氧微生物的抑制活性，延長(zhǎng)了牛肉的貯藏品質(zhì)和貨架期。此外，Olaimat等[20]將殼聚糖–納米ZnO（1.0%）薄膜應(yīng)用于即食食品和即烹食品的配料白色鹽澤奶酪后，采用低密度聚乙烯（LDPE）真空袋進(jìn)行真空包裝。結(jié)果表明，該包裝材料在10 ℃或4 ℃貯藏條件下，能夠分別降低產(chǎn)品表面單核增生乳桿菌數(shù)量1.5log(CFU/g)和3.7log(CFU/g)，有效地提高了奶酪的貯藏穩(wěn)定性。然而，關(guān)于納米抗菌成分和活性成分在食品包裝過(guò)程中的遷移情況，以及它們進(jìn)入食品是否會(huì)發(fā)生化學(xué)變化從而對(duì)人體健康造成危險(xiǎn)等方面的研究較少，需要深入探索。

2.2 氣調(diào)包裝技術(shù)

氣調(diào)包裝是一種利用2種及以上氣體組成的混合氣體取代包裝容器中的空氣，通過(guò)抑制微生物生長(zhǎng)繁殖從而達(dá)到延長(zhǎng)食品貯藏期和提高食品保鮮目的的包裝技術(shù)[21]。常用的氣體主要包括二氧化碳、氮?dú)夂脱鯕?。其中二氧化碳可以抑制大多?shù)需氧菌和霉菌，氧氣可以保持肉類和果蔬的新鮮度以及抑制厭氧菌的生長(zhǎng)，而氮?dú)鉃槎栊詺怏w，主要作為充填氣體[22-23]。目前，大量研究已經(jīng)證明通過(guò)氣調(diào)包裝能夠延緩果蔬、鮮肉、海鮮等即配食品的貨架期，提高貯藏期間的品質(zhì)[24-28]。此外，近些年氣調(diào)包裝也成功地應(yīng)用于即熱和即食食品的保藏過(guò)程中，如黃燜雞、獅子頭、牛肉干、五香牛肉等[29-32]。然而，氣調(diào)包裝也存在著隨著保存時(shí)間的延長(zhǎng)氣體組分會(huì)不斷改變，導(dǎo)致保鮮效果降低的現(xiàn)象。此外，對(duì)于不同類型的食材，所需要的混合氣體以及氣體組成也存在明顯差異。預(yù)制菜一般含有多種不同的食材，需要通過(guò)大量實(shí)驗(yàn)來(lái)確定最佳氣體組成，造成氣調(diào)包裝預(yù)制菜的難度加大，這可能與不同食材代謝途徑、代謝強(qiáng)度以及存在微生物種類差異有關(guān)[33-34]。因此，對(duì)預(yù)制菜進(jìn)行氣調(diào)包裝之前需要進(jìn)行殺菌預(yù)處理，來(lái)殺滅預(yù)制菜原料中的微生物和氧化酶類，提高氣調(diào)包裝效果，一般采用熱殺菌過(guò)程，如巴氏殺菌、蒸汽高溫殺菌。相較于傳統(tǒng)熱殺菌技術(shù)，非熱加工技術(shù)對(duì)食品進(jìn)行殺菌處理時(shí)，不會(huì)造成溫度的顯著提高（≤40 ℃），最大限度地保留了食品成分，并且對(duì)食品質(zhì)地、風(fēng)味不會(huì)帶來(lái)影響。因此，近些年為了提高氣調(diào)包裝的效果，結(jié)合一些非熱加工技術(shù)對(duì)預(yù)制菜尤其即配食品進(jìn)行預(yù)處理，如低溫等離子體、靜高壓、脈沖電場(chǎng)等，然后再采用新型包裝材料進(jìn)行氣調(diào)包裝獲得了較好的保鮮效果[25, 30, 35-37]。

圖2 不同類型真空包裝過(guò)程示意圖

目前氣調(diào)包裝方式主要有氣體沖洗式和真空補(bǔ)償式2種。氣流沖洗式是在包裝中連續(xù)充入混合氣體，將原先包裝袋中氣體進(jìn)行置換并在包裝袋中形成正壓后封口。該方式因?yàn)椴恍枰檎婵眨园b速度快，包裝內(nèi)氧氣可以從21%降低至2%～5%。真空補(bǔ)償式則需要將包裝袋中空氣抽到一定真空度后，然后沖入混合氣體，或者邊抽真空邊充氣，達(dá)到要求后進(jìn)行封裝。該方法可以讓包裝袋中殘氧率降低至3%以下，應(yīng)用范圍更廣，但該方法的包裝速率較氣體沖洗式的低[38]，2種氣調(diào)包裝方式如圖3所示。

3 活性包裝技術(shù)

廣義的活性包裝技術(shù)指在食品包裝過(guò)程中增加某些調(diào)節(jié)劑來(lái)調(diào)節(jié)貯藏過(guò)程中被包裝食品的微環(huán)境，如除氧劑、二氧化碳吸收/釋放劑、水分吸收劑、乙烯吸收劑、乙醇排放劑、風(fēng)味釋放/吸收劑等來(lái)達(dá)到保鮮目的[39]。狹義的活性包裝技術(shù)則主要指采用天然可降解性生物基包裝材料以及添加一些具有抗氧化性、抗菌性的生物活性物質(zhì)來(lái)提高食品貯藏品質(zhì)和貨架期的包裝技術(shù)，通過(guò)全部或者部分替代傳統(tǒng)的包裝材料?；钚园b技術(shù)不僅能保證食品的品質(zhì)和貨架期，而且降低了包裝材料使用后對(duì)環(huán)境的污染。目前研究比較多的活性包裝基材為多糖類（纖維素、果膠、淀粉、殼聚糖）、脂類（脂肪和蠟）、蛋白質(zhì)類（膠原蛋白、酪蛋白和乳清蛋白等）和生物合成多聚物（聚乳酸、聚己內(nèi)酯、聚乙醇等）。它們不僅具有生物相容性、生物降解性和無(wú)毒性的特點(diǎn)，而且具有較好的成膜性、機(jī)械性、阻氧性、抗菌性和抗氧化性等，能夠達(dá)到食品包裝的要求[40-46]。不同活性包裝材料系統(tǒng)和包裝類型如圖4所示。Zhao等[47]研究將姜黃素和丁香精油加入殼聚糖/明膠包裝膜用于即配食品鮮肉的包裝，結(jié)果表明該包裝材料具有良好的疏水性和抗紫外線效果，并且具有較好的抗氧化和抗菌性能，能夠延長(zhǎng)鮮肉保質(zhì)期3 d。Fallah等[48]研究將姜黃素和小茴香精油應(yīng)用于即配食品羊腰的包裝中，結(jié)果表明該包裝技術(shù)能夠延長(zhǎng)羊腰保質(zhì)期至25 d。然而，目前使用的天然活性物質(zhì)往往存在一定的色澤和風(fēng)味，直接應(yīng)用于接觸式食品包裝時(shí)，存在物質(zhì)遷移的問(wèn)題。雖然這些天然化合物基本不存在食品安全問(wèn)題，但可能會(huì)影響被包裝食品的色澤和風(fēng)味。因此，如何控制物質(zhì)遷移是目前活性包裝技術(shù)需要解決的問(wèn)題之一[49]。此外，天然高分子化合物結(jié)構(gòu)存在一些缺陷，如成膜性不佳、親水性高等，不能滿足食品包裝的需要。因此，目前也有一些研究通過(guò)對(duì)天然高分子材料進(jìn)行物理/化學(xué)修飾來(lái)降低分子量，增加活性基團(tuán)數(shù)量以及增加抗氧化和抗菌活性等來(lái)增強(qiáng)其在食品包裝中的保鮮效果。Hosseini等[50]通過(guò)介電屏障放電（DBD）等離子體對(duì)殼聚糖（CH）和小麥胚芽生物活性肽（PEP）涂布的聚乳酸/乙基纖維素（PLA/EC）混合膜表面進(jìn)行修飾，結(jié)果表明在最佳的處理?xiàng)l件下（20 kV、5 min）增加了復(fù)合膜表面的粗糙度和功能官能團(tuán)（羰基和羥基）數(shù)量，增加了PEP復(fù)合膜的抗氧化和抗菌活性。Moradi等[51]通過(guò)等離子體修飾富含洋蔥和土豆皮提取物的低密度聚乙烯活性薄膜，并將其應(yīng)用于雞腿肉保鮮過(guò)程。結(jié)果表明，該處理（350 W、45 s）可以提升活性薄膜的潤(rùn)濕性和提取物的負(fù)載能力。用該活性膜包裝雞腿肉，并在4 ℃條件下貯藏6 d后，測(cè)量的硫代巴比妥酸、總揮發(fā)性氮和總活菌數(shù)均低于對(duì)照組的。

圖3 不同類型氣調(diào)包裝過(guò)程

圖4 不同活性包裝系統(tǒng)

4 智能包裝技術(shù)

預(yù)制菜智能包裝技術(shù)指采用對(duì)環(huán)境因素具有“識(shí)別”和“判斷”功能的材料對(duì)預(yù)制菜進(jìn)行包裝的技術(shù)，它能夠識(shí)別和顯示包裝空間的濕度、壓力、pH值、微生物等重要參數(shù)。通過(guò)利用特殊化合物和傳感器監(jiān)測(cè)預(yù)制菜在貯藏期間發(fā)生的物理、化學(xué)和生物學(xué)變化，包括pH值、CO2含量、生物胺含量等對(duì)包裝產(chǎn)生刺激時(shí)，通過(guò)顏色變化來(lái)反饋食品的新鮮程度和安全性。例如，預(yù)制菜貯藏過(guò)程中由于微生物分解導(dǎo)致食品pH的改變，通過(guò)智能包裝中含有的花青素的視覺(jué)色彩發(fā)生變化給消費(fèi)者真實(shí)地反饋預(yù)制菜食品的新鮮度，提升消費(fèi)者的知情權(quán)[52-55]。此外，通過(guò)將生物傳感器結(jié)合到預(yù)制菜包裝材料中，通過(guò)生物反應(yīng)器（納米金顆粒、酶、抗體、抗原等）與目標(biāo)微生物之間的相互作用，帶來(lái)如顏色等信號(hào)的改變，從而快速地反映出食品被微生物污染的情況，讓消費(fèi)者了解食品的新鮮程度，保證預(yù)制菜食用安全性[56]。相較于活性包裝的活性成分，智能包裝中智能成分并不以將其成分釋放到食物中為目的。智能包裝還可有助于改進(jìn)食品的危害分析及關(guān)鍵控制點(diǎn)（HACCP）、質(zhì)量分析與關(guān)鍵控制點(diǎn)（QACCA）等安全體系，即開發(fā)現(xiàn)場(chǎng)檢測(cè)發(fā)現(xiàn)不安全食品，確定潛在的健康危害，并制定減少或消除其發(fā)生的策略。它還有助于識(shí)別強(qiáng)烈影響質(zhì)量屬性的過(guò)程，并有效地提高最終的食品質(zhì)量。因此，智能包裝系統(tǒng)主要包括傳感器、指示器和識(shí)別反饋系統(tǒng)，如射頻識(shí)別技術(shù)（RFID）和近場(chǎng)通信技術(shù)（NFC）等[57]。智能包裝系統(tǒng)示意圖如圖5所示。Tavakoli等[58]將花青素和藻藍(lán)蛋白混合物（體積比為3∶1）后加入明膠/大豆多糖復(fù)合膜中，通過(guò)復(fù)合膜色澤的變化與草魚的pH值、揮發(fā)性鹽基氮和細(xì)菌數(shù)的對(duì)應(yīng)關(guān)系來(lái)跟蹤草魚腐敗過(guò)程。Rong等[59]采用羧甲基纖維素鈉/卡拉膠結(jié)合溴百里酚藍(lán)通過(guò)涂膜干燥形成的智能標(biāo)簽來(lái)監(jiān)測(cè)鮮切木瓜的新鮮度，利用包裝袋中CO2濃度的變化，導(dǎo)致智能標(biāo)簽色澤發(fā)生相應(yīng)變化來(lái)反映鮮切木瓜貯藏期間的新鮮度。此外，Jiao等[60]通過(guò)形成雙層智能包裝膜來(lái)包裝即配肉制品。其中接觸肉的底層包裝膜采用聚乙烯醇納米纖維+花青素的結(jié)構(gòu)來(lái)監(jiān)測(cè)肉的品質(zhì)，而外層膜則用聚氨酯納米纖維+聚六亞甲基雙胍鹽酸鹽（PHMB）形成疏水抗菌層，從而不僅監(jiān)測(cè)了貯藏期間（4 ℃）肉的品質(zhì)，而且在此期間保鮮膜的抗菌作用可以延緩肉的腐敗過(guò)程。雖然，目前對(duì)智能包裝的研究還不夠完善，但是隨著智能包裝材料的多元化、機(jī)理研究的不斷深入以及智能系統(tǒng)的不斷完善，智能包裝在預(yù)制菜領(lǐng)域的應(yīng)用將得到快速發(fā)展。

圖5 智能包裝系統(tǒng)

5 預(yù)制菜包裝技術(shù)的發(fā)展趨勢(shì)

隨著預(yù)制菜產(chǎn)業(yè)的不斷深化，消費(fèi)迭代更新，會(huì)使得越來(lái)越多的消費(fèi)者選擇預(yù)制菜食品。為了達(dá)到保證預(yù)制菜的食用安全性和延長(zhǎng)保質(zhì)期等目的，預(yù)制菜包裝技術(shù)會(huì)不斷的推陳出新，開發(fā)出更為方便安全的預(yù)制菜包裝技術(shù)。隨著智能裝備和互聯(lián)網(wǎng)技術(shù)的發(fā)展，機(jī)械化、自動(dòng)化、智能化將成為預(yù)制菜生產(chǎn)發(fā)展的必然趨勢(shì)[61]。此外，活性保鮮材料的廣泛研究，通過(guò)向可降解包裝材料中添加無(wú)毒天然抗菌、抗氧化等活性物質(zhì)，來(lái)抑制食品貯藏期間的微生物生長(zhǎng)和減少外界因素對(duì)食品品質(zhì)的影響，從而延長(zhǎng)預(yù)制菜的貯藏期[62-63]。另外，隨著新型殺菌技術(shù)的研究與開發(fā)，通過(guò)新型非熱殺菌方式結(jié)合包裝技術(shù)能夠最大限度地保證預(yù)制菜的微生物安全性和最小風(fēng)味的改變，例如低溫等離子體、高靜壓、輻照滅菌等[12, 64]。此外，隨著智能包裝材料的快速發(fā)展，通過(guò)利用智能包裝技術(shù)持續(xù)追蹤和實(shí)時(shí)反饋食品品質(zhì)等重要信息，提高了預(yù)制菜企業(yè)的食品安全風(fēng)險(xiǎn)管控能力，并且增強(qiáng)了消費(fèi)者對(duì)食品真實(shí)情況的知情權(quán)和消費(fèi)體驗(yàn)感。

6 結(jié)語(yǔ)

隨著我國(guó)預(yù)制菜產(chǎn)業(yè)的不斷升級(jí)以及預(yù)制菜國(guó)家標(biāo)準(zhǔn)的建立和完善，預(yù)制菜行業(yè)將會(huì)迎來(lái)巨大的發(fā)展勢(shì)頭。預(yù)制菜包裝技術(shù)作為預(yù)制菜加工的重要環(huán)節(jié)，對(duì)預(yù)制菜產(chǎn)品的質(zhì)量和保質(zhì)期起到至關(guān)重要的作用。因此，開發(fā)安全可降解環(huán)境友好型的預(yù)制菜包裝材料，并且通過(guò)機(jī)械化、自動(dòng)化、智能化的包裝技術(shù)來(lái)提升預(yù)制菜的食用安全性、提高貯藏品質(zhì)和延長(zhǎng)貨架期，加速預(yù)制菜包裝的效率。融入“以人為本”的包裝理念來(lái)加強(qiáng)消費(fèi)者的知情權(quán)和選擇權(quán)，勢(shì)必會(huì)推動(dòng)預(yù)制菜產(chǎn)業(yè)可持續(xù)高質(zhì)量發(fā)展，為預(yù)制菜走向千家萬(wàn)戶奠定基礎(chǔ)。

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Research Progress on Packaging Technology of Prepared Food

ZHANG Zhi-hong1, YANG Yi-fan1, HAN Xin-yang1, WANG Bo1, XIAO Ren-song2, WANG Hui-ying3, MA Hai-le1, GAO Xian-li1

(1. School of Food and Biological Engineering, Jiangsu University, Jiangsu Zhenjiang 212013, China; 2. Suqian Huiwei Food Co., Ltd., Jiangsu Suqian 223900, China; 3. Guangdong Yushanchu Food Technology Co., Ltd., Guangdong Yangjiang 529800, China)

The work aims to introduce the packaging technology of prepared food and prospect the development of the technology, in order to provide reference for the development of prepared food packaging industry. The characteristics of different prepared food were summarized, the current situation and problems of the application of vacuum packaging and gas conditioning packaging technologies in different kinds of prepared food were analyzed, and their development directions in the packaging of prepared food were clarified. The quality, edible safety, and shelf life of prepared food could be improved by adding bioactive ingredients to the packaging materials and promoting mechanization, and intelligent extension of packaging equipment. In summary, the widespread application of active packaging technology and intelligent technology in the field of prepared food packaging is bound to promote the sustainable and high-quality development of the prepared food industry, and will provide reference for the quality and edible safety of prepared food.

prepared food; packaging technology; vacuum packaging; gas conditioning packaging; development tendency

TS206

A

1001-3563(2023)09-0001-09

10.19554/j.cnki.1001-3563.2023.09.001

2023?03?22

國(guó)家自然科學(xué)基金（32101893）；泗洪縣科技創(chuàng)新專項(xiàng)（H202007）

張智宏（1987—），男，博士，講師，主要研究方向?yàn)樘烊簧匚锢砀男匝芯考笆称坊钚阅ら_發(fā)。

馬海樂(lè)（1963—），男，博士，教授，主要研究方向?yàn)槭称肺锢砑庸さ睦碚撗芯颗c技術(shù)開發(fā)；高獻(xiàn)禮（1979—），男，博士，副教授，主要研究方向?yàn)檎{(diào)味品及食品風(fēng)味化學(xué)。

責(zé)任編輯：曾鈺嬋