预制冷冻包子面皮和馅心品质改良的研究进展

Research progress on quality improvement of prefabricated frozen bun crust and stuffing

近年来预制菜市场需求与日俱增,冷冻包子作为预制菜的一种形式发展前景广阔冷冻包子的工业化生产规模不断扩大,但其加工销售过程中依然面临品质不佳的问题本文概述了冷冻包子的分类、生产工艺及产业化面临的主要难题,综述了原料、膨松剂、面团加工方式、熟制方式、冷冻方式、复热方式及馅料对冷冻包子面皮和馅心品质的影响,以期为冷冻包子的品质改良及工业化生产提供参考,促进冷冻包子产业的高质量发展.

In recent years,the demand for prepared food market is increasing day by day,and the development prospect of frozen steamed buns as a form of prepared food is broad.The scale of industrial production of frozen buns continues to expand,but its processing and sales process is still facing the problem of poor quality.In this paper,the classification,production process and industrialization of frozen buns are summarized,and the effects of raw materials,leavening agents,dough processing methods,cooking methods,freezing methods,reheating methods and fillings on the quality of frozen buns are reviewed,in order to provide references for the quality improvement and industrial production of frozen buns,and to promote the high-quality development of frozen buns industry.