冷藏面团生产工艺  

The Technology for Production of Cold-Stored Dough

作　　者：宋卫江[1] 

机构地区：[1]湖北轻工职业技术学院,湖北武汉430070

出　　处：《粮食与饲料工业》2007年第5期21-22,共2页Cereal & Feed Industry

摘　　要：冷藏面团是指将预先调制好的各种生面团置于一种特殊的包装容器中，在冷藏条件下可储藏1—3个月的方便主食产品，产品最大的特点就是：营养、卫生、方便。从冷藏面团产品配方、生产设备及工艺、微生物控制和包装形式等四个方面作了详细的介绍，为食品生产厂家提供了一种新型的方便主食生产技术。The cold-stored dough refers to an instant staple food which is placed in a special packing container and stored under a cold storage condition for 1 - 3 months at least, The major advantages of this invention are nutritious, sanitary and convenient. The compounding recipe, production equipment and technology, microbiological control and packing design for the cold-stored dough were described in detail, which provide the production technology of a new type instant food for the food manufacturers.

关 键 词：冷藏面团 保鲜面团 生产工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]