适用于蒸包柜的包点专用粉的研究与开发

Suitable for the Research and Development of Special Powder for Steamed Package Cabinet

为保证包子、馒头在蒸包柜中经过数小时加热保温后仍具有良好的外观形态和口感,本文通过对原料选择、取粉部位分析、蒸煮应用效果实验等多方面的研究,介绍了适用于蒸包柜的包点专用粉的研制开发过程。

In order to ensure that the steamed buns and steamed buns still have good appearance and taste after several hours of heating and heat preservation in this steaming cabinet,we conduct a variety of researches from the selection of raw materials,the analysis of the extraction site,and the experiment of the effect of cooking.We also introduce the research and development process of the special powder for the steaming cabinet.