鹿茸低温冷冻干燥加工技术

Low Temperature Cryodesiccation Technique to Process Antler

为提高鹿茸加工效率和产品质量，探索鹿茸加工新工艺，2004～2006年在梅花鹿收茸季节，利用现代食品和生物制品冷冻保鲜与干燥技术理论对鹿茸进行低温冷冻干燥加工试验研究，结合鹿茸的组织结构和生物学特点，对鲜茸进行冷冻保鲜与脱水干燥制成鹿茸产品，并与沸水煮炸、微波能和远红外烤箱烘烤等传统的鹿茸加工方法相比较。结果表明，该工艺可最大限度的保持鹿茸的活性营养成分，并使鹿茸的形、色、味基本保持不变，保证了鹿茸质量，大大缩短加工周期，既保证规范化操作，又便于计算机控制技术指标。

In order to process antler effectively and increase its quality, it is very necessary to search for new technique to process antler. In the season of cutting antler of sika during 2004 to 2006 year, an experimental research was carried out to elaborate antler with the method of low temperature cryodesiccation according to the modem theory of food and biological product refreshing and drying technique. And the antlers processed by the method were compared to those by the traditional methods of cooking in water, drying in microwave oven or far-infra red baker. The results showed that biological active ingredients of antlers processed by the method were maintained effectively and their shape, color, flavor and quality were not changed. Furthermore, the method could shorten processing time and standardize production. And specification of antler manufacture could be easy controlled by computer.