摘要
干制食品在干燥过程中抑制了微生物的呼吸作用及酶的活动,使其中的微生物难以存活,从而解决了新鲜食品长期贮存的难题。因保留了新鲜食品中丰富的营养物质以及即食类食品的便利性而受到消费者的青睐。然而,干制食品在生产及复水过程中易受多种因素影响,导致干制食品的复水品质不稳定,这是限制干制食品发展的瓶颈问题。深入了解影响干制食品复水品质的因素,是产业高质量发展的关键。基于此,本文阐述肉类、乳类、水果类、蔬菜类和谷物类5大类干制食品的加工工艺,并分析影响其复水品质的主要因素,为优化各类干制食品的复水工艺,提高其品质提供理论依据。
The drying process of dried foods can inhibit microbial respiration and enzyme activity,making it difficult for microorganisms to survive.This addressed the challenge of long-term storage of fresh foods.Dried foods have gained consumer preference due to their retention of abundant nutrients found in fresh foods and the convenience of ready-to-eat products.However,during production and rehydration,dried foods are susceptible to various factors that lead to inconsistent rehydration quality,which represents a bottleneck issue limiting the development of dried food products.A thorough understanding of the factors influencing the rehydration quality of dried foods is crucial for high-quality industrial development.Based on this,this paper elaborated on the processing techniques for five major categories of dried foods:Meat,dairy,fruits,vegetables,and grains.The main factors affecting their rehydration quality were analyzed,providing a theoretical basis for optimizing the rehydration processes and improving the quality of various types of dried foods.
作者
刘琳琳
王辰
黄雨洋
吕铭守
朱颖
李诗雨
曲敏
朱秀清
孙冰玉
LIU Linlin;WANG Chen;HUANG Yuyang;LÜMingshou;ZHU Ying;LI Shiyu;QU Min;ZHU Xiuqing;SUN Bingyu(College of Food Engineering,Harbin University of Commerce,Harbin 150028)
出处
《中国食品学报》
北大核心
2025年第11期414-427,共14页
Journal of Chinese Institute of Food Science and Technology
基金
黑龙江省“百千万”工程科技重大专项支撑行动计划项目(2021ZX12B04)
黑龙江省“双一流”学科协同创新成果建设项目(LJGXCG2022-084)。
关键词
干制食品
干燥方法
复水方式
复水品质
dried foods
drying methods
rehydration methods
rehydration quality
