冰温技术在动物性食品生产中的应用  

Application of Controlled Freezing Point Technology on Meat Products

作　　者：徐晓霞[1,2] 张怀珠[2] 冯晓群[2] 王炳文[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃农业职业技术学院,兰州730020

出　　处：《中国食物与营养》2015年第6期28-32,共5页Food and Nutrition in China

基　　金：甘肃省科技计划支撑项目(项目编号:1204NKCA072);兰州市城关区科技计划项目(项目编号:2014-6-2)

摘　　要：冰温技术在食品的口感、风味、鲜度等保持的方面具有独特优势。文章介绍了冰温技术的作用原理及关键技术,以及该技术在动物性食品生产中的应用研究现状,并对冰温技术贮藏动物性食品的发展前景进行了展望。Controlled freezing point technology has unique advantage for food taste,flavor and freshness. The mechanism and key technology of controlled freezing point technology were introduced,and the present application situation of this technology in meat products were reviewed. Finally,the development prospect of controlled freezing-point technology used in meat products was previewed.

关 键 词：冰温技术 动物性食品 应用 展望 

分 类 号：TS205.7[轻工技术与工程—食品科学]