真空冷冻干燥食品的加工工艺研究  

Study on Processing Technology of Vacuum Freeze-Dried Food

作　　者：张建明 ZHANG Jianming(Zhejiang Xingcai Agricultural Technology Co.,Ltd.,Jiangshan 324111,China)

机构地区：[1]浙江星菜农业科技有限公司,浙江江山324111

出　　处：《现代食品》2024年第12期92-94,共3页Modern Food

摘　　要：随着社会经济的稳步发展,人们对食物安全与健康提出了更高要求。为满足这一需求,真空冷冻干燥技术在食品加工中得到广泛应用,并取得了显著成效。本文结合现有理论和经验,阐述了真空冷冻干燥加工工艺的内涵,并提出了具体的加工过程。同时分析了加工中存在的问题,并提出了优化策略,以期为食品加工业提供参考依据。With the steady development of social economy,people put forward higher requirements for food safety and health.In order to meet this demand,vacuum freeze-drying technology has been widely used in food processing,and has achieved remarkable results.Based on the existing theory and experience,this paper expounds the connotation of vacuum freeze drying processing technology,and puts forward the specific processing process.At the same time,the problems existed in the processing were analyzed,and the optimization strategy was put forward in order to provide reference for the food processing industry.

关 键 词：真空冷冻干燥食品 加工工艺 优化路径 

分 类 号：TS205[轻工技术与工程—食品科学]