[1] 李冬梅, 张雪迪, 毕景然, 等. 中式预制菜肴产业的传承与创新[J]. 中国食品学报,2022,22(10):1−8(in Chinese) Li D M, Zhang X D, Bi J R, et al. Inheritance and innovation of chinese prepared dishes industry[J]. Chinese Journal of Food Science,2022,22(10):1−8
[2] Mounir S, Ghandour A, Téllez-Pérez C, et al. Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: swell-drying by instant controlled pressure drop versus conventional shade drying[J]. Drying Technology,2021,39(15):2145−2159 doi: 10.1080/07373937.2020.1756843
[3] Goud M, Reddy M, Chandramohan V, et al. Experimental investigation of drying kinetics of green chilli and okra using indirect solar dryer with evaluation of dryer performance[J]. International Journal of Ambient Energy,2022,43(1):5284−5296 doi: 10.1080/01430750.2021.1946145
[4] Tang T T, Zhang M, Lim L C, et al. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges[J]. Food Research International,2023,170:112984 doi: 10.1016/j.foodres.2023.112984
[5] 胡小军, 李春兰, 王标诗, 等. 超高压处理对虾滑预制菜品质特性的影响[J]. 食品工业科技,2023,44(11):88−94(in Chinese) Hu X J, Li C L, Wang B S, et al. Effect of ultra-high pressure treatment on quality characteristics of prawn slime prefabricated vegetable[J]. Food Industry Science and Technology,2023,44(11):88−94
[6] 陶天艺, 裴斐, 方东路, 等. 低温漂烫联合超声浸渍预处理对预制菜肴中双孢蘑菇品质的影响[J]. 食品工业科技,2021,42(10):130−137(in Chinese) Tao T Y, Pei F, Fang D L, et al. Effect of low temperature blanching combined with ultrasonic impregnation pretreatment on the quality of bisporal mushroom in Prepared dishes[J]. Food Industry Science and Technology,2021,42(10):130−137
[7] Yu Q, Zhang M, Ju R, et al. Advances in prepared dish processing using efficient physical fields: A review[J]. Critical Reviews in Food Science and Nutrition,2022,ahead-of-print(ahead-of-print):1−15
[8] Guo J, Zhang M, Lim L C, et al. 3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects[J]. Critical Reviews in Food Science and Nutrition,2023,ahead-of-print(ahead-of-print):1−17
[9] 曾璐瑶, 王海滨, 廖鄂, 等. 畜禽类预制菜加工技术研究进展[J]. 食品工业科技,2023,44(7):490−499(in Chinese) Zeng L Y, Wang H B, Liao E, et al. Research progress on processing technology of livestock and poultry prefabricated vegetables[J]. Food Industry Science and Technology,2023,44(7):490−499
[10] 任梦婷, 孙若文, 尹涛, 等. 鲢鱼鳞冻预制菜的熬煮工艺优化及其凝胶特性[J]. 华中农业大学学报, 2023, 42(1): 170−177(in Chinese) Ren M T, Sun R W, Yin T, et al.Optimization of boiling technology and gel characteristics of frozen pre-cooked silver carp scale vegetable[J]. Journal of Huazhong Agricultural University, 2023, 42(1): 170−177
[11] 范秀芝, 姚芬, 殷朝敏, 等. 香菇预制菜制备工艺优化[J]. 食品工业科技, 2023, 44(12): 223−231(in Chinese) Fan X Z, Yao F, Yin Z M, et al. Optimization of preparation technology of mushroom prefabricated vegetable[J]. Food Industry Science and Technology, 2023, 44(12): 223−231
[12] Zhao L, Zhang M, Bhandari B, et al. Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment[J]. International Journal of Food Microbiology,2020,334:108835 doi: 10.1016/j.ijfoodmicro.2020.108835
[13] Xiao H, Pan Z, Deng L, et al. Recent developments and trends in thermal blanching – A comprehensive review[J]. Information Processing in Agriculture,2017,4(2):101−127 doi: 10.1016/j.inpa.2017.02.001
[14] 巨浩羽, 肖红伟, 方小明, 等. 果蔬真空-蒸汽脉动漂烫机的设计与试验[J]. 农业工程学报, 2015, 31(12): 230−238(in Chinese) Ju H Y, Xiao H W, Fang X M, et al. Design and experiment of fruit and vegetable vacuum-steam pulsating blanching machine[J]. Journal of Agricultural Engineering, 2015, 31(12): 230−238
[15] 王继玥, 刘超, 淳胜, 等. 壳聚糖处理秋葵嫩荚的质地参数和品质的影响[J]. 贵阳学院学报(自然科学版), 2021, 16(3): 87−91, 95(in Chinese) Wang J Y, Liu C, Chun S, et al. Effects of chitosan on texture parameters and quality of young okra pods[J]. Journal of Guiyang University (Natural Science Edition), 2021, 16(3): 87−91, 95
[16] GB5009.5-2016, 食品安全国家标准食品中蛋白质的测定[S](in Chinese) GB5009.5-2016, Determination of protein in food safety standard[S]
[17] 李叶贝, 任广跃, 屈展平, 等. 基于变异系数法对不同干燥方法马铃薯全粉复合面条品质的评价[J]. 食品科学, 2020, 41(1): 48−54(in Chinese) Li Y B, Ren G Y, Qu Z P, et al. Evaluation of quality of potato all-flour composite noodles by different drying methods based on coefficient of variation method[J]. Food Science, 2020, 41: 48−54
[18] 金玮玲, 高虹, 范秀芝, 等. 不同预处理方法对真空冷冻干燥香菇脆片感官品质的影响[J]. 食品科学,2017,38(13):108−112(in Chinese) doi: 10.7506/spkx1002-6630-201713018 Jin W L, Gao H, Fan X Z, et al. Effect of different pretreatment methods on sensory quality of vacuum freeze-dried Shiitake mushroom chips[J]. Food Science,2017,38(13):108−112 doi: 10.7506/spkx1002-6630-201713018
[19] 谢永康, 郑志安, 刘大会, 等. 真空脉动蒸制对天麻升温速率与品质的影响[J]. 农业工程学报, 2020, 36(07): 307−315(in Chinese) Xie Y K, Zheng Z A, Liu D H. Effect of vacuum pulsatile steaming on heating rate and quality of Gastrodia gastrodia[J]. Journal of Agricultural Engineering, 2020, 36(07): 307−315
[20] Maule A J. Plasmodesmata: structure, function and biogenesis[J]. Food Chemistry,2008,11(6):680−686
[21] Mercado J, Matas A, Posé S. Fruit and vegetable texture: Role of their cell walls[J]. Encyclopedia of Food Chemistry, 2019: 1−7
[22] Wu X, Zhang M, Bhandari B, et al. Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)[J]. Drying Technology,2019,37(1):13−25 doi: 10.1080/07373937.2018.1433685
[23] Dhiman A, Kaur R, Chandel R, et al. Effect of blanching and dehydration on rheological, structural, functional and physicochemical properties of okra[J]. Journal of Food Measurement & Characterization,2023,17(4):4236−4248
[24] 余以刚, 伍惠仪, 胡郁汉, 等. 配餐食品中绿叶蔬菜的护绿保脆工艺优化[J]. 现代食品科技,2020,36(10):190−199(in Chinese) Yu Y G, Wu H Y, Hu Y H, et al. Optimization of green leafy vegetables in food preparation[J]. Modern Food Technology,2020,36(10):190−199
[25] 周运华, 张慜. 蒲菜热烫的工艺条件[J]. 无锡轻工大学学报, 2004, 23(6): 90−95(in Chinese) Zhou Y H, Zhang M, Jiang S. Process conditions for hot blanching of pulleys[J]. Journal of Wuxi University of Light Industry, 2004, 26(6): 90−95
[26] Queiroz Zepka L, Jacob-Lopes E, Roca M. Catabolism and bioactive properties of chlorophylls[J]. Current Opinion in Food Science,2019,26:94−100 doi: 10.1016/j.cofs.2019.04.004
[27] Zhang Z, Yao Y, Shi Q, et al. Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato[J]. Food Science and Technology,2020,125:109357
[28] 吴晓蒙, 饶雷, 张洪超, 等. 新型食品加工技术提升预制菜肴质量与安全[J]. 食品科学技术学报,2022,40(5):1−13(in Chinese) doi: 10.12301/spxb202200904 Wu X M, Rao L, Zhang H C, et al. New food processing technology improves the quality and safety of prepared dishes[J]. Journal of Food Science and Technology,2022,40(5):1−13 doi: 10.12301/spxb202200904
[29] Xie Y, Gao Z, Liu Y, et al. Pulsed vacuum drying of rhizoma dioscoreae slices[J]. Food Science and Technology,2017,80:237−249
[30] 胡顺爽, 郜海燕, 吴伟杰, 等. 响应面法优化草莓鲜榨汁紫外杀菌工艺[J]. 食品科学, 2018, 39(22): 227−234(in Chinese) Hu S S, Gao H Y, Wu W J, et al. Optimization of UV sterilization process of fresh strawberry juice by response surface method[J]. Food Science, 2018, 39: 227−234
[31] 孙聪聪, 庞道睿, 黎尔纳, 等. 响应面法优化β-半乳糖苷酶法制备低聚半乳糖工艺[J]. 食品工业科技, 2022, 43(22): 246−255(in Chinese) Sun C C, Pang D R, Li E N, et al. Response surface method was used to optimize the preparation of galactose oligosaccharide by β-galactosidase method[J]. Food Industry Science and Technology, 2022, 43: 246−255
[32] 孙悦, 李震, 王鹏, 等. 响应面优化减盐鸡肉松热加工工艺及品质测定[J]. 食品工业科技, 2022, 43(20): 263−273(in Chinese) Sun Y, Li Z, Wang P, et al. Response surface optimization of hot processing technology and quality measurement of reduced salt chicken floss[J]. Food Industry Science and Technology, 2022, 43: 263−273
[33] 何梦影, 张康逸, 杨帆, 等. 响应面法优化青麦仁的真空充氮烫漂护色工艺[J]. 核农学报,2017,31(8):1546−1555(in Chinese) doi: 10.11869/j.issn.100-8551.2017.08.1546 He M Y, Zhang K Y, Yang F, et al. Response surface method was used to optimize the color protection process of green wheat kernel by vacuum nitrogen blanchin[J]. Journal of Nuclear Agronomy,2017,31(8):1546−1555 doi: 10.11869/j.issn.100-8551.2017.08.1546
[34] 伊丽达娜·开赛尔, 白羽嘉, 郑丽萍, 等. 杏果脯预处理的烫漂与护色工艺优化[J]. 食品研究与开发, 2023, 44(24): 107−114(in Chinese) Ilydana Kaysel, Bai Y J, Zheng L P, et al. Optimization of blanching and color protection technology for pretreatment of preserved apricots[J]. Food Research and Development, 2023, 44(24): 107−114