真空冷冻联合干燥技术在果蔬加工中的应用现状

摘 要：果蔬的干燥加工可以有效降低其水分含量，延长货架期，减少损耗，在一定程度上保留营养物质。目前，在果蔬干燥领域，为了最大限度地保留营养，应用较多的是真空冷冻干燥技术。本文综述真空冷冻联合干燥技术在果蔬加工中的应用现状，为真空冷冻联合干燥技术在果蔬加工中的应用提供参考。

关键词：真空冷冻干燥；果蔬加工；应用

Application Status of Vacuum Freezing Combined Drying in Fruit and Vegetable Processing

QU Zhanping， ZHANG Xiaoyan， ZHANG Jinglin

（Luoyang Polytechnic， Luoyang 471000， China）

Abstract： The drying and processing of fruits and vegetables can effectively reduce their moisture content， extend their shelf life， reduce losses， and retain nutrients to a certain extent. At present， in the field of fruit and vegetable drying， vacuum freeze-drying technology is widely used to maximize nutrient retention. This paper reviews the application status of vacuum freezing combined drying technology in fruit and vegetable processing， and provides reference for the application of vacuum freezing combined drying technology in fruit and vegetable processing.

Keywords： vacuum freeze-drying; fruit and vegetable processing; application

我国是世界上果蔬产量最大的国家之一，因果蔬及其制品口感鲜美、富含维生素和膳食纤维等多种营养物质，是人们最主要的食物来源。（剩余7953字）

网站仅支持在线阅读（不支持PDF下载），如需保存文章，可以选择【打印】保存。