食品冷冻及加工技术研究应用现状及研究发展  

Research and Application Status and Development of Food Freezing and Processing Technology

作　　者：覃洁 林海滨 QIN Jie;LIN Haibin(New Material Technology Engineering Institute of Guangxi Zhuang Autonomous Region,Nanning 530031)

机构地区：[1]广西壮族自治区新材料技术工程院,南宁530031

出　　处：《食品工业》2024年第5期243-247,共5页The Food Industry

摘　　要：冷冻食品符合营养、绿色、方便等健康发展趋势,随着生活的发展,人们对冷冻食品的需求量越来越大,但也存在一些问题,无法满足消费者需求的现象,冷冻新技术研究的相关理论和技术还有待不断完善和提高。文章通过分析冷冻浓缩技术、冷冻干燥技术、冷冻粉碎技术等冷冻加工技术在食品中的应用进展,从冻结速度对食物品质的影响为切入点,将冷冻食品分为3类:慢速冻结、中速冻结、超低温快速冻结。把握超低温快速冻结这一最佳方式,结合更多高新技术加工手段的支持的速冻食品应用于实际各类食品生产加工过程中,成为未来研究者研究的重点发展方向。这样才能推动我国冷冻食品行业的可持续性发展,不断满足人们对健康食品日益增长的需求。Frozen food in line with nutrition, green, convenient and other healthy development trend, with the development of life, people's demand for frozen food is growing, but there are also some problems, which can not meet consumer demand phenomenon, and frozen new technology research related theories and technologies still needs to be improved and improved.This paper analyzes the application progress of freezing processing technology such as freeze concentration technology, freeze drying technology and freeze grinding technology in food, and divides frozen food into three categories from the impact of freezing speed on food quality of slow freezing, medium freezing speed freezing and ultra-low temperature rapid freezing.Grasping the best way of ultra-low temperature rapid freezing, combined with more high-tech processing means to support the application of frozen food in the actual production and processing of various types of food, has become the focus of future researchers. In this way, we can promote the sustainable development of China's frozen food industry and continuously meet people's growing demand for healthy food.

关 键 词：冷冻浓缩技术 冷冻干燥技术 冷冻粉碎技术 冷冻食品 速冻食品 

分 类 号：TS205[轻工技术与工程—食品科学]