文献类型：期刊文献

中文题名：冷冻干燥保护剂在改善冻干食品品质中的应用进展

英文题名：The research advance on the application of cryoprotectants in improving the quality of freeze-dried food

作者：吴宝川[1];李敏[2]

机构：[1]广东海洋大学食品科技学院,湛江524088;[2]广东海洋大学工程学院,湛江524088

年份：2012

卷号：23

期号：6

起止页码：219

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD、、北大核心2011、北大核心

语种：中文

中文关键词：冷冻干燥;冻干保护剂;冻干品质;玻璃态转变温度

外文关键词：freeze - drying; cryoprotectants ; freeze - dried quality ; glass - transition temperature

中文摘要：阐述了冷冻干燥保护剂在冻干过程中起保护作用的基本原理和在改善冻干食品品质上的应用现状。由于冻干条件的欠缺可能导致冻干食品品质下降,适当使用并匹配合适的冻干保护剂可有效提高冻干品的品质。文中特别针对糖类、醇类、氨基酸类和不同聚合物类等冻干保护剂的保护机制和作用对象进行了综述分析,说明了在如何结合物料的特点独立或组合使用冻干保护剂以改善冻干条件上仍然具有较大的探索空间。拟为不同食品材料冻干条件的选择提供理论依据,并为改善食品冻干工艺提供理论指导。

外文摘要：The protective function and its mechanism, and the application of cryoprotectants used in improving the quality of freeze - dried food were elaborated in this paper. The quality of freeze - dried food may be declined due to the shortage conditions, however, by properly using cryoprotectants can improve the food quality effectively. This article described a review analysis about the protection mechanism of various cryoprotectants especially carbohydrate, alcohols, amino acids and polymers and their protecting subjects. Further researches need to be done on either using one or combined cryoprotectants based on the characteristics of the protecting materials. A theoretical basis for the freeze - drying conditions choice of different food materials and theoretical guidance to improve food freeze - drying process were pro- posed.