摘要
速冻馒头、速冻花卷等速冻产品在复蒸过程中可能会出现不同程度的皱缩,给顾客和直营门店带来一定经济损失,也是长期困扰速冻生产企业的一个难题。针对速冻馒头复蒸皱缩问题,从面粉品质、加工工艺、复蒸控制等方面进行原因分析,并提出控制措施,以期为速冻企业加工生产提供参考。
Quick-frozen steamed bread,steamed rolls and other quick-frozen products may appear various degrees of shrinkage in the process of re-steaming,which will bring certain economic losses to customers and direct stores.And this is a long-term industry problem plaguing quick-frozen production enterprises.In this paper,the causes of shrinkage of quick-frozen steamed bread were analyzed from the aspects of flour quality,processing technology and re-steaming control,and the control measures were put forward in order to provide reference for the processing and production of quick-frozen steamed bread enterprises.
作者
王凯
张印
王子轩
WANG Kai;ZHANG Yin;WANG Zixuan(Wuxi Huashun Mingsheng Food Co.,Ltd.,Wuxi,Jiangsu 214151,China;School of Food Science and Engineering,Nanjing Xiaozhuang University,Nanjing,Jiangsu 211100,China)
出处
《农产品加工》
2020年第7期58-59,共2页
Farm Products Processing
基金
无锡市科技发展资金项目(CLE02N1706)
江苏省科技计划项目(SBE2019310096)。
关键词
速冻馒头
复蒸
皱缩
分析
控制措施
quick-frozen steamed bread
re-steaming
shrinkage
analysis
control measures
