果蔬脆片真空加工技术研究进展  

Research progress in vacuum processing technology of fruit and vegetable chips

作　　者：李志雅[1] 李清明[1,2] 苏小军[1,2] 张丽茹[1] 李文佳[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]作物种质创新与资源利用国家重点实验室培育基地,湖南长沙410128

出　　处：《食品工业科技》2015年第17期384-387,共4页Science and Technology of Food Industry

基　　金：湖南省科技计划项目(2014NK3052)

摘　　要：对真空油炸、变温压差膨化、真空微波干燥、冷冻干燥等四种果蔬脆片真空加工技术技术的特点、研究进展及其工艺条件进行了综述。分析对比了这几种果蔬真空加工方法的优劣,并指出目前果蔬脆片加工产业整体上的缺陷和不足。基于此,对未来果蔬脆片加工产业突破的研究切入点提出了对策及建议,具有一定的参考价值。The characteristics,presen research progress and technological conditions of vacuum processing technologies for fruit and vegetable crisps including vacuum frying,Variable temperature differential expansion,vacuum microwave drying and vacuum microwave drying were summarized.The advantages and disadvantages of these techniques were also discussed,and the current defects and deficiencies of this whole fruit and vegetable crisps industry were pointed out.And based on this,the countermeasure and suggestion for industrial breakthrough in the future were proposed,so this article could have reference value.

关 键 词：果蔬脆片 真空油炸 变温压差膨化 真空微波干燥 真空冷冻干燥 

分 类 号：TS201.1[轻工技术与工程—食品科学]