组合型食品的真空冷冻干燥工艺研究  

Study on vacuum freeze-drying technology of compound food

作　　者：李素云[1] 董铁有[2] 宋凤利 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]河南科技大学食品与生物工程学院,洛阳471003 [3]郑州三全冷冻食品有限公司,郑州450002

出　　处：《食品科技》2006年第6期44-45,49,共3页Food Science and Technology

基　　金：河南省自然科学研究基金重点项目(0211062000);教育部及河南省人事厅留学回国人员资助项目;河南省教育厅创新人才基金资助目

摘　　要：组合型食品由于成分复杂,且每种成分的冻干速度不同,导致能耗不优化,甚至影响产品的质量,采用将物料分拣的方法可以解决这个问题。组合型物料鱼香肉丝作为试验研究对象。经试验研究发现这种方法有两个优点:(1)优化耗能问题;(2)可以单独将真空冷冻的肉丝作肉松用、笋丝和木耳作为方便菜用,这样可以扩大销售渠道,从而降低冻干鱼香肉丝的成本,是很好的消费思路。The compound food is of complex material and vacuum freeze-drying velocities of these complex materials have been different. It causes energy-conswring problem and influcences the quality of production. The selection of material can solve the problems. The solution was given,such as yuxiangrousi, which was separated then vacuum freeze-dried. It has two advantages： （1）Optimized the energy-consuming; （2）The cutlet can be used solely as dried meat floss, bamboo shoot and agaric as convenient greens. Therefore it can enlarge the channel of sale, and the cost of drying can be reduced, so the way is good thought.

关 键 词：鱼香肉丝 真空冷冻干燥 组合型食品 复水 

分 类 号：TS201.1[轻工技术与工程—食品科学]