真空注入法在功能性食品加工中的试验研究  

EXPERIMENT RESEARCH ON THE FUNCTIONAL FOODS PROCESS USING VACUUM IMPREGNATION METHOD

作　　者：丁志华[1] 李保国[1] 苏树强[1] 

机构地区：[1]上海理工大学制冷与低温工程研究所,军工路516号上海200093

出　　处：《工程热物理学报》2004年第6期1010-1012,共3页Journal of Engineering Thermophysics

基　　金：上海市教委科学发展基金资助项目(No.02GK05);上海市教委重点学科建设项目资助

摘　　要：功能性食品是除具有原有的营养功能外,还具有一种或多种能够提高人的健康状况或防治疾病的靶向功能。真空注入法是一种新型的功能性新鲜果蔬的生产方法,可以在多孔产品中注入任何成分,以调整产品组成。在真空注入过程中,温度、溶液浓度和真空处理时间是影响注入量的重要参数,本文研究了这三个参数对真空注入强化萝卜钙含量的影响。A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either improved stage of health and well-being and/or reduction of risk of disease. Vacuum impregnation (Ⅵ) is a new way to produce functional fresh fruits or vegetables. Ⅵ may modify composition of porous food, and its effectiveness as a tool in porous matrix formulation. Temperature and concentration and the length of vacuum period are important parameters affecting the Ⅵ process. The influence of different parameters is analyzed on Ⅵ of radish.

关 键 词：真空注入 功能性食品 萝卜 

分 类 号：TB611[一般工业技术—制冷工程]