摘要
冷冻真空干燥技术是一项高科技的食品加工技术,最早应用于太空食品和药品的生产。由于这项技术能最大限度地保存食品中的热敏性物质,如维生素C等,同时能保存食品的色、香、味和营养物质,正好迎合了当今世界追求天然食品的需求。目前,国内已有不少企业正在利用这一技术从事冻干食品的生产。下面我们将探讨这项技术的特性。
As an effective tool in retaining heat-sensitive components, color, flavor and odor in food, vacuum freeze-drying techniques are used by many food manufacturers in China to produce freeze-dried food. This article highlights the focal points of the process, including the control of shelf-life, texture, color, and reconstituability of finished products.
出处
《中国食品工业》
1999年第8期32-32,共1页
China Food Industry
