真空冷冻干燥食品加工工艺的研究  

Study on Vacuum Freeze-Drying Food Processing Process

作　　者：王丽丽[1] Wang Lili(Xing’an Vocational and Technical College,Xing’an League 137400,China)

机构地区：[1]兴安职业技术学院,内蒙古兴安盟137400

出　　处：《现代食品》2020年第13期47-49,共3页Modern Food

摘　　要：真空冷冻干燥食品加工工艺在我国的应用非常普遍,随着近些年该技术水平的提高和各项辅助设备的完善,各种食品保存时间越来越长,物流规模也越来越大。但是,真空冷冻干燥食品加工仍然存在一定的问题,需要引起相关人员的重视。本文简单分析了真空冷冻干燥食品加工工艺中存在的问题及其原因,并提出相应的优化方法,希望对该工艺的发展有所帮助。Vacuum freeze-drying food processing technology is very common in China, with the improvement of this technical level and the improvement of auxiliary equipment in recent years, a variety of food preservation time is getting longer and longer, logistics scale is also growing. However, vacuum freeze-dried food processing still has some problems, need to attract the attention of relevant personnel. This paper briefly analyzes the problems of vacuum freeze-drying food processing technology, analyzes the reasons, and puts forward the corresponding optimization methods, hoping to help the development of this process.

关 键 词：真空 冷冻干燥食品 加工工艺 

分 类 号：TS205[轻工技术与工程—食品科学]