真空冷凍聯(lián)合干燥技術(shù)在果蔬加工中的應(yīng)用現(xiàn)狀

摘 要：果蔬的干燥加工可以有效降低其水分含量，延長貨架期，減少損耗，在一定程度上保留營養(yǎng)物質(zhì)。目前，在果蔬干燥領(lǐng)域，為了最大限度地保留營養(yǎng)，應(yīng)用較多的是真空冷凍干燥技術(shù)。本文綜述真空冷凍聯(lián)合干燥技術(shù)在果蔬加工中的應(yīng)用現(xiàn)狀，為真空冷凍聯(lián)合干燥技術(shù)在果蔬加工中的應(yīng)用提供參考。

關(guān)鍵詞：真空冷凍干燥；果蔬加工；應(yīng)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

我國是世界上果蔬產(chǎn)量最大的國家之一，因果蔬及其制品口感鮮美、富含維生素和膳食纖維等多種營養(yǎng)物質(zhì)，是人們最主要的食物來源。（剩余7953字）