摘要
近年来,随着人们健康饮食观念的形成,山野菜逐渐进入了广大消费者的视野。山野菜虽营养丰富、污染少,但新鲜山野菜保鲜期不长,故亟待开发既可提高山野菜保鲜期,又不失其原有营养价值的山野菜制品。山野菜脆片的研制既符合消费者健康生活的理念,也可提高山野菜的保质期,以满足消费市场的需求。本文主要综述了山野菜脆片热风干燥、真空油炸、微波真空干燥、真空冷冻干燥、低温高压膨化干燥与压差闪蒸干燥的加工技术,为今后山野菜脆片的加工研究提供参考。
In recent years,as the healthy eating concept growing,wild vegetables have gradually entered the vision of a vast number of consumers.Although wild vegetables are rich in nutrition and less polluted,fresh wild vegetables do not have a long shelf life.Thus,wild vegetable products with improved shelf life and the original nutritional values need to be developed urgently.Wild vegetable crisps not only conform the consumer’s healthy eating concept,but also can improve the shelf life to meet the demand of consuming market.This review focuses on the processing technologies including hot-air drying process,vacuum frying,microwave vacuum-drying,vacuum freeze-drying,low temperature high pressure drying and instant controlled pressure drying,which provided references for studies on preparation of wild vegetable crisps in the future.
作者
张云亮
宋冰梅
郑慧心
王绪昆
窦博鑫
张阳阳
刘颖
ZHANG Yun-liang;SONG Bing-mei;ZHENG Hui-xin;WANG Xu-kun;DOU Bo-xin;ZHANG Yang-yang;LIU Ying(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;Lanzhou Lansheng Blood Products Co.,LTD.,Lanzhou 730030,China)
出处
《保鲜与加工》
CAS
2021年第3期141-145,共5页
Storage and Process
基金
黑龙江省科技重大专项资助(2019ZX08B02)
黑龙江省自然科学基金面上项目(C2018036)
黑龙江省教育厅项目(18XN074)
哈尔滨商业大学青年后备项目(2019CX32)
哈尔滨商业大学省级大学生创新训练计划项目(201910240048)。
关键词
山野菜
脆片
干燥技术
加工技术
wild vegetable
crisp
drying technology
processing technology
