随着生活水平的提高，人们对水产品品质提出了更高的要求，因此开发新的加工技术势在必行。冻干食品以其优良的营养品质，易流通、贮藏和方便食用，迎合了这一发展趋势。本文综述了水产品真空冷冻干燥过程中前处理工艺（切片处理、超声波处理、浸渍处理、涂膜处理等）、冻干工艺参数（预冻工艺参数、干燥条件等）、品质变化（感官、质构、营养、风味、滋味、复水性）和品质预测模型的研究现状，并重点探讨水产品真空冷冻干燥技术今后的研发趋势，为水产真空冷冻干燥制品的研究与应用提供参考。

With the improvement of living standards, people have put forward higher requirements for the quality of aquatic products, so it is imperative to develop new processing technologies. Freeze-dried foods cater to this development trend because of their excellent nutritional quality, easy logistics, transportation, and storage and convenient consumption. In this paper, the pretreatment process in the vacuum freeze-drying process of aquatic products (slicing treatment, ultrasonic treatment, immersion treatment, coating treatment, etc.), freeze-drying process parameters (pre-freezing process parameters, drying conditions, etc.), quality changes (sensory, texture, nutrition, flavor, taste, rehydration) and quality prediction model research status were reviewed. The future research and development trend of aquatic product vacuum freeze-drying technology was also focused on. It will provide reference for the research and application of vacuum freeze-drying products.

现代农业产业技术体系专项（CARS-47）；国家重点研发计划资助（2016YFD0400201-6）；农业部财政重大专项（NFZX2013）；中国水产科学研究院中央级公益性科研院所基本科研业务费专项（2018ZD01）