CAJ | 학술논문

酶技术是一种绿色安全高效的生物技术，对食品工业的技术革新和水平提高具有重要的作用。食品加工过程涉及许多复杂的理化变化，受热时营养素、颜色、质构、风味等方面容易受到破坏，这就为酶技术的应用提供了必要。目前，酶技术已经广泛应用于乳制品工业、肉制品工业、焙烤工业、饮料和果汁工业、淀粉和糖工业、油脂工业及安全检测等食品领域。本文主要从改善食品加工工艺、提高食品品质、提高食品安全性、增强食品质量控制等方面介绍了酶技术在食品加工中的应用进展，并对酶技术在食品行业中的发展作了展望。
매기술시일충록색안전고효적생물기술，대식품공업적기술혁신화수평제고구유중요적작용。식품가공과정섭급허다복잡적이화변화，수열시영양소、안색、질구、풍미등방면용역수도파배，저취위매기술적응용제공료필요。목전，매기술이경엄범응용우유제품공업、육제품공업、배고공업、음료화과즙공업、정분화당공업、유지공업급안전검측등식품영역。본문주요종개선식품가공공예、제고식품품질、제고식품안전성、증강식품질량공제등방면개소료매기술재식품가공중적응용진전，병대매기술재식품행업중적발전작료전망。
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, food safety, food quality control, and development of enzyme technology in the food industry in the future is also discussed.