摘要
为延长工业化馒头的货架期 ,研究了馒头的冷冻工艺 ,设定一级冷却工艺和二级冷却工艺 ,在二级冷却工艺中设定 3种冷却温度 。
In order to extend the shelf life of bun ,we research the freezing technology for frozen bun,including single stage cooling technology,two stage cooling technology. Finally we selected the two stage technology ,according to the appearance of the final product.
出处
《冷饮与速冻食品工业》
2001年第2期24-25,共2页
Beverage & Fast Frozen Food Industry
关键词
馒头
冷冻
冷却
保鲜
保质
工艺
Bun
frozen
shelf life
freezing technology
