真空冷冻干燥食品加工工艺分析  

Analysis of Processing Technology of Vacuum Freeze-Dried Food

作　　者：史硕利 SHI Shuoli(Jiangsu Siyang Secondary Specialized School,Siyang 223700,China)

机构地区：[1]江苏省泗阳中等专业学校,江苏泗阳223700

出　　处：《现代食品》2021年第9期71-73,共3页Modern Food

摘　　要：真空冷冻干燥是国际公认的生产高品质、高附加值脱水食品的重要加工方法,被广泛地应用于各类果蔬、食用菌物料、肉禽海鲜等食品的加工和运输中,对于提高食品质量、降低生产成本具有十分重要的作用。本文对真空冷冻干燥食品加工工艺进行了分析,为真空冷冻干燥技术的应用提供参考。Vacuum freeze drying is an internationally recognized important processing method for producing highquality,high-value-added dehydrated food.It is widely used in the processing and transportation of various fruits and vegetables,edible fungi materials,meat,poultry,seafood and other foods.It plays a very important role in improving food quality and reducing production costs.This article analyzes the processing technology of vacuum freeze-drying food,and provides a reference for the application of vacuum freeze-drying technology.

关 键 词：真空冷冻干燥 加工工艺 食品加工 食品保存 

分 类 号：TS205[轻工技术与工程—食品科学]