摘要
山药是我国传统的药食两用植物,采收具有季节性,且含水量高,不易贮藏。干制是山药加工的重要方式之一,能够有效降低水分活度,减少营养成分损失,从而延长产品货架期,并提高附加值。本文总结了近年来山药干燥加工领域的研究进展,分析了山药常见的预处理技术(渗透脱水、烫漂、冷冻、微波等)和干制技术(热风干燥、热泵干燥、微波干燥、真空冷冻干燥等),以及这些技术对山药理化特性、营养成分等的影响,并对干燥技术的发展趋势进行展望,以期为山药干燥加工领域的理论研究和产业化发展提供科学依据和技术支持。
Yam is a traditional medicine and edible resource in China,with a seasonal harvesting period.Fresh yam has a high moisture content,which is difficult to store.Drying is one of the important methods of yam processing,as it effectively reduces water activity,minimizes nutrient loss,extends product shelf life and enhances its added value.This article summarized the recent research progress in the field of yam drying and processing,with a focus on analyzing common pretreatment techniques(such as osmotic dehydration,blanching,freezing,and microwave treatment)and drying methods(including hot air drying,heat pump drying,microwave drying,and vacuum freeze-drying).It also examined the effects of these techniques on the physicochemical properties and nutritional components of yams.Furthermore,the article provided an outlook on future development trends,aiming to offer scientific basis and technical support for theoretical research and industrial development in the field of yam drying and processing.
作者
唐百川
怀欲晓
冯雨
韩昱
卢晓明
TANG Baichuan;HUAI Yuxiao;FENG Yu;HAN Yu;LU Xiaoming(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Key Laboratory of Food Nutrition and Healthy in Shandong Province,Tai’an 271018,China)
出处
《中国果菜》
2025年第3期28-34,共7页
China Fruit & Vegetable
基金
山东省重点研发计划-乡村振兴科技创新提振行动计划项目(2023TZXD034)。
关键词
山药
干燥技术
预处理
加工
Yam
drying technology
pretreatment
processing
