真空技术在低糖果脯现代化加工关键技术中的应用进展  

Progress in the Application of Vacuum Technology in Key Technologies for Modern Processing of Low Sugar Preserved Fruits

作　　者：张焕 陈晓维 温俊铖 彭健 余元善[1] ZHANG Huan;CHEN Xiaowei;WEN Juncheng;PENG Jian;YU Yuanshan(Sericulture and Agricultural Products Processing Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510507;South China University of Technology School of Food Science and Engineering,Guangzhou 510641;Guangdong Fogang County Shuangfeng Food Co.,Ltd.,Qingyuan 511600)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广州510507 [2]华南理工大学食品科学与工程学院,广州510641 [3]广东省佛冈县双凤食品有限公司,清远511600

出　　处：《食品工业》2024年第4期211-216,共6页The Food Industry

基　　金：清远市科技计划项目(2022KJJH067);茂名市科技计划项目(2023S014077)。

摘　　要：果脯是我国传统食物之一,果脯现代化加工的关键技术主要包括去皮、护色、渗糖、干燥、包装等。真空技术是现代化新型技术,近年来在食品行业上应用广泛,根据真空技术在低糖果脯加工中的应用进行综述,并介绍真空技术应用时的优缺点,从而为果脯加工工艺的深入研究提供参考。Preserved fruits are one of the traditional foods in China.The key technologies for modern processing of preserved fruits mainly include peeling,color protection,sugar penetration,drying,packaging and other key technologies.Vacuum technology is a new modern technology that has been widely applied in the food industry in recent years.Overview the application of vacuum technology in the processing of low sugar preserved fruits,and introduce the advantages and disadvantages of vacuum technology application,thereby providing reference for in-depth research on preserved fruit processing technology.

关 键 词：果脯 关键技术 真空技术 应用进展 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]