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作为一种重要的生技术，酶技术具有绿色、高效与安全的特点，将其应用到食品加工中有助于促进食品工业的技术革新，提供工艺水平。以食品加工中酶技术的应用研究为探讨主题，简要分析酶技术的反应机理，从油脂酶改性生产食品加工与果蔬酶的食品加工两方面阐述其具体应用方法，总结酶技术在提高食品品质、提高食品安全性等方面的关键作用。rn当前，我国经济发展速度逐渐加快，人民群众对生活质量的要求也呈现了越来越高的趋势。在这种情况下，食物多元化种类的重要性开始凸显。猕猴桃低糖复合果酱属于一种良好的加工食品，其能够基于猕猴桃水果进行处理，结合其他配料增强风味与色泽，充分发挥低糖分的主要特征。通过研究这一食物的加工工艺，能够明确其应用方法，可以为以后的食物多元化提供参考方向。通过明确基础应用材料与加工方式，深入研究相关处理工艺的影响因素，实现良好的分析效果。“,”At present, the speed of my country's economic development is gradually accelerating, and the people'srnrequirements for the quality of life are also becoming stricter. In this case, the importance of diversified types of food began to becomernprominent. Kiwi low-sugar composite jam is a kind of good processed food, which can be processed based on kiwi fruit, combined withrnother ingredients to enhance flavor and color, and give full play to the main characteristics of low sugar. By studying the processingrntechnology of this food, its application method can be clarified, which can provide a reference direction for future food diversification.rnIn this paper, by clarifying the basic application materials and processing methods, in-depth study of the influencing factors of relatedrnprocessing technology, to achieve good analysis results.