苏洁蓉,李祥,周文露,曹俊曦,李思含,肖杰

• 1:华南农业大学食品学院
• 2:广东省功能食品活性物重点实验室

摘要(Abstract)：

预制菜作为食品领域的新兴研究方向，因其便捷性受到广泛关注，但在加工和贮运等环节仍面临感官品质劣变(如色泽褪变、质构软化、风味逸散)及营养素和功能成分流失等核心挑战，因此预制菜行业的可持续发展有赖于加工过程中品质保真和营养减损应对技术的应用。文章系统性地梳理了预制菜行业的发展现状，重点阐述了品质保真和营养减损应对技术在预制菜中的应用进展，通过色泽保持、质构改良、稳态增效、多样化包装、绿色贮运等技术，可有效保持预制菜的感官特性与营养功能成分，并提出预制菜未来的发展趋势应聚焦于个性化定制、功能性研发与地方特色和地标食材预制菜的创新研发，为推动预制菜产业的可持续发展提供参考。

关键词(KeyWords)： 预制菜;品质保真;营养减损;发展趋势

Abstract:

Keywords:

基金项目(Foundation): 广东省引进创新创业团队项目(2019ZT08N291)

作者(Author): 苏洁蓉,李祥,周文露,曹俊曦,李思含,肖杰

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