冻干技术对山药营养成分的影响

Effect of Freeze Drying Technology on the Nutritional Content of Yam

冻干技术具有低温冻结与真空升华的作用机制,能避免高温对山药中营养成分的破坏,但其在应用过程中也面临一些挑战,如营养成分损失风险、感官品质下降以及生产效率与成本问题。基于此,本文提出优化预处理与加工流程、精确控制冻干参数、引入护色工艺与抗结剂、改进包装与贮藏条件以及选用高效节能的冻干设备和优化生产流程等对策建议,以期提高山药冻干产品的品质,满足消费者的健康需求,同时推动山药产业的可持续发展。

Freeze drying technology has the mechanism of low-temperature freezing and vacuum sublimation,which can avoid the destruction of nutrients in yam by high temperature,but it also faces some challenges in the application process,such as the risk of nutrient loss,the degradation of sensory quality,and the production efficiency and cost problems.Based on this,this paper puts forward countermeasures and suggestions such as optimizing the pretreatment and processing process,accurately controlling the lyophilization parameters,introducing color protection technology and anti-caking agent,improving the packaging and storage conditions,selecting high-efficiency and energy-saving freeze-drying equipment and optimizing the production process,in order to improve the quality of yam freeze-dried products,meet the health needs of consumers,and promote the sustainable development of the yam industry.