蜜饯干燥加工技术研究进展  

Research Progress of Dried Candied Fruit Processing Technology

作　　者：胡雨卿 杨应楷 杨启财 余元善[3] HU Yuqing;YANG Yingkai;YANG Qicai;YU Yuanshan(College of Food Science,South China Agricultural University,Guangzhou 510642;Guangdong Jigong Health Food Co.,Ltd.,Chaozhou 5156383;Sericulture and Agricultural Products Processing Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510507)

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东济公保健食品有限公司,潮州515638 [3]广东省农业科学院蚕业与农产品加工研究所,广州510507

出　　处：《食品工业》2022年第5期237-241,共5页The Food Industry

基　　金：广东省现代农业产业技术体系创新团队项目(2021KJ108);潮州市科技计划项目(2019zx25);广东省农业科学院院长基金(202031)。

摘　　要：蜜饯是一种以果蔬为原料,经渗糖或渗盐等工艺制成的食品,其干燥过程是生产加工中影响产品口味及质量的关键步骤。文章综述了蜜饯凉果的产品特点及工艺、单一干燥技术及联合干燥技术应用现状,并对不同的预处理方式及干燥技术和技术的应用前景进行对比分析,旨在为蜜饯干燥新设备的研发及新技术的应用提供理论依据与技术支撑。Candied fruit is a kind of food made from fruits and vegetables through sugar or salt infiltration processes.The drying process is a key step in the production and processing that affects the taste and quality of the product.This article reviews the product characteristics and technology of preserved fruit,the application status of single drying technology and combined drying technology,and compares and analyzes the application prospects of different pretreatment methods and drying technologies and technologies,aiming to develop new equipment for drying preserved preserves and the application of new technology provides a theoretical basis and technical support.

关 键 词：蜜饯 预处理技术 干燥技术 联合干燥 研究进展 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]