水产品真空冷冻干燥技术的研究现状与展望

Research status and prospects of vacuum freeze-dryingtechnology for aquatic products

随着生活水平的提高,人们对水产品品质提出了更高的要求,因此开发新的加工技术势在必行。冻干食品以其优良的营养品质,易流通、贮藏和方便食用,迎合了这一发展趋势。本文综述了水产品真空冷冻干燥过程中前处理工艺(切片处理、超声波处理、浸渍处理、涂膜处理等)、冻干工艺参数(预冻工艺参数、干燥条件等)、品质变化(感官、质构、营养、风味、滋味、复水性)和品质预测模型的研究现状,并重点探讨水产品真空冷冻干燥技术今后的研发趋势,为水产真空冷冻干燥制品的研究与应用提供参考。

With the improvement of living standards,people have put forward higher requirements for the quality of aquatic products,so it is imperative to develop new processing technologies.Freeze-dried foods cater to this development trend because of their excellent nutritional quality,easy logistics,transportation,and storage and convenient consumption.In this paper,the pretreatment process in the vacuum freeze-drying process of aquatic products(slicing treatment,ultrasonic treatment,immersion treatment,coating treatment,etc.),freeze-drying process parameters(pre-freezing process parameters,drying conditions,etc.),quality changes(sensory,texture,nutrition,flavor,taste,rehydration)and quality prediction model research status were reviewed.The future research and development trend of aquatic product vacuum freeze-drying technology was also focused on.It will provide reference for the research and application of vacuum freeze-drying products.