贝类水产品干燥技术研究进展  

Research Progress in Drying Technology of Shellfish Aquatic Products

作　　者：梁加越 赵广华[1] 臧佳辰[1] LIANG Jiayue;ZHAO Guanghua;ZANG Jiachen(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2022年第11期257-260,共4页The Food Industry

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2018YFD0901004)。

摘　　要：贝类水产品味道鲜美,富含多种活性成分,具有重要的食用价值和营养价值,但体内较高的含水率,使其在储存和运输过程中极易引起微生物污染而腐败变质。为了延长贝类水产品保质期、避免资源浪费,干制加工是较为有效的形式。因此选取合适的干燥技术,以经济高效地开发高质量的干制产品成为关键。鉴此,文章综述了水产品干燥技术的种类、特点,及其在几种重要的养殖贝类包括鲍鱼、扇贝、贻贝和牡蛎中的应用进展,以期为研制新型的干燥技术、开发高品质的贝类干制品提供参考,提高贝类资源的利用。Shellfish aquatic products are delicious and rich in a variety of active ingredients, which have important edible and nutritional value. However, due to the high moisture content in the body, it is easy to cause microbial pollution and corruption during storage and transportation. In order to prolong the shelf life of shellfish aquatic products and to avoid resource waste,dry processing is a more effective form. Therefore, it is the key to select the appropriate drying technology to develop costeffectively the high-quality dry products. Thus, this paper summarizes the types and characteristics of aquatic products drying technology and its application progress in common shellfish such as abalone, scallop, mussel and oyster, in order to provide reference for the development of high-quality dried shellfish products and to improve the utilization of shellfish resources.

关 键 词：贝类 水产品 干燥 技术原理 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]