摘要
随着速冻食品行业的快速发展,速冻包点因方便、快捷、储藏时间较长等优点,得到消费者的关注。本文介绍了速冻包点的生产工艺流程,综述了近年来常用的生产工艺对速冻包点的品质影响及其品质控制研究,指出生产过程中常见的问题,并为优化生产工艺提供了参考以及改善方向。
With the rapid development of frozen food industry,frozen baozi and dim sum have the advantages of convenient and fast storage time and so on,which has gradually gained the attention of consumers.This paper introduces the production process of frozen baozi and dim sum.And summarizes the research on the influence of the production process on the quality of frozen baozi and dim sum and its quality control in recent years,points out the common problems in the production process,and provides the reference and improvement direction for the optimization of production process.
作者
方嘉沁
李志成
杨靖怡
白卫东
刘晓艳
白永亮
Fang Jiaqin;Li Zhicheng;Yang Jingyi;Bai Weidong;Liu Xiaoyan;Bai Yongliang(Guangzhou Restaurant Enterprises Group Likoufu Food Co.,Ltd.,Guangzhou 511442,China;School of Food Science and Engineering,Foshan University,Foshan 528000,China;Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《现代食品》
2020年第14期109-114,117,共7页
Modern Food
基金
仲恺农业工程学院-广州酒家产学研合作项目“广式传统食品的研究与开发”(编号:D11820760)
广东省研究生教育创新计划项目“仲恺农业工程学院——广州酒家集团利口福食品有限公司联合培养研究生示范基地”。
关键词
速冻
包子
点心
生产工艺
品质
Frozen
Baozi
Dim sum
Production process
Quality
