摘要
真空冷冻干燥技术能较好地改善干燥肉制品的品质和风味,但是由于真空冷冻干燥技术是一种较为昂贵的加工方法,能耗大、处理时间长等特点使其在肉制品中的应用规模受到限制,而真空冷冻干燥前适宜的预处理能够改善真空冷冻干燥食品的品质,减少能耗,进而拓宽其使用范围。本文综合分析了渗透脱水、超声波、微波、烫漂和其他预处理方法在肉制品冷冻干燥中的应用现状、作用原理和研究进展,为肉品材料冻干预处理方法的选择提供参考。
While vacuum freeze-drying can significantly improve the quality and flavor of dried materials, its application in meat processing is limited by its high cost, high energy consumption and time-consuming process. Appropriate pretreatment before vacuum freeze-drying can improve the quality of dried food products while reducing energy consumption, thereby broadening its application. In this paper, we review the current status of the application of osmotic dehydration, ultrasonic, microwave, blanching and other pretreatments in the vacuum freeze-drying of meat products as well as the working principle of these pretreatments, with the aim of providing useful information for the selection of the appropriate pretreatment for the freeze-drying of meat materials.
作者
任婷婷
关志强
李敏
REN Tingting;GUAN Zhiqiang;LI Min(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;College of Mechanical and Power Engineering,Guangdong Ocean University,Zhanjiang 524088,China)
出处
《肉类研究》
北大核心
2018年第5期57-63,共7页
Meat Research
基金
广东省科技计划项目(2014A020208115)
广东省自然科学基金项目(2015A030313613)
