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冻干技术的特点及在方便主食中的应用

Characteristics of freeze-drying technology and its application in convenience staple food

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【作者】 周国燕胡琦玮李红卫桑迎迎

【Author】 ZHOU Guo-yan,HU Qi-wei,LI Hong-wei,SANG Ying-ying (Institute of Cryomedicine and Food Refrigeration,Shanghai University of Science and Technology, Shanghai 200093,China)

【机构】 上海理工大学低温医学与食品冷冻研究所

【摘要】 冻干方便食品符合21世纪人们对食品的需求,既方便食用,又营养保健,具有潜在的市场前景。本文在详细阐述冷冻干燥原理和冻干食品优点的基础上,着重论述了冻干技术在方便米饭、馄饨、饺子中的应用进展,同时讨论了冻干方便食品的能耗和收益问题。

【Abstract】 Freeze-dried convenience food is convenient,nutrient and healthy,which is very well in line with the demand for food and has a potential market in the 21st century.In this paper,the principle of freeze-drying and the merits of freeze-dried foods were expounded in detail,and then the application of freeze-drying technology in instant rice,wonton and dumpling was emphasized respectively.Also the issue of energy cost and profit of the freeze-dried foods was discussed.

【关键词】 冷冻干燥方便主食能耗
【Key words】 freeze-dryingconvenience staple foodenergy cost
【基金】 国家自然科学基金青年基金项目(50206013);上海市重点学科建设项目(S30503)资助
  • 【文献出处】 食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2010年03期
  • 【分类号】TS205.7
  • 【被引频次】10
  • 【下载频次】746
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