摘要
随着科技的发展和进步,冷冻干燥技术作为一种能够保持蛋白质大分子空间结构及其稳定性,并能提高活性成分吸收率的新型干燥技术,已经被广泛应用于食品加工行业。相较于传统的自然干燥和加温干燥,冷冻干燥技术更受到食品生产部门的青睐。本文介绍了冷冻干燥技术的基本原理和工艺流程,分析了冷冻干燥食品的优点及劣势,以及冷冻干燥技术在食品加工中常见的问题,对冷冻干燥技术在国内外对于食品行业的发展前景进行展望,希望能对该技术在食品加工行业的应用提供参考。
With the continuous development of science and technology,freeze-drying technology,as a new drying technology that can maintain the spatial structure and stability of protein macromolecules and improve the absorption rate of active ingredients,has been widely used in food processing industry.Compared with the traditional natural drying and heating drying,freeze-drying technology is more favored by the food production departments.This paper first introduces the basic principle and technological process of freeze-drying technology,and analyzes the advantages and disadvantages of freeze-drying food,as well as the common problems of freeze-drying technology in food processing.The development prospects of freeze-drying technology for food industry at home and abroad are prospected.It is hoped to provide reference for the application of this technology in food processing industry.
作者
李兢思
李俊欣
付佳佳
LI Jingsi;LI Junxin;FU Jiajia(School of Applied Science and Engineering,Fuzhou Institute of Technology,Fuzhou 350506,China)
出处
《食品安全导刊》
2022年第34期151-153,158,共4页
China Food Safety Magazine
基金
2022年度福建省中青年教师教育科研项目(科技类)(JAT220488)
福州理工学院2022年校级科研基金(FTKY2022003)
福州理工学院2021年校级一流本科课程建设项目(LGJG2021055)。
关键词
冷冻干燥
食品行业
工艺流程
发展前景
freeze-drying
food industry
technological process
development prospect
