冷冻非发酵面制品品质改良研究进展  

Research Progress in Quality Improvement of Frozen Non-fermented Flour Products

作　　者：叶晓枫[1] 何娜[1] 姜雯翔[1] 韩永斌[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2013年第11期369-374,共6页Food Science

基　　金：2011年南京市工程技术研究中心建设项目(GCZX2011050)

摘　　要：针对冷冻非发酵面制品在加工生产中常见的质量问题,本文主要从面粉组分、新型添加剂(酶制剂、天然物质与变性淀粉)及加工工艺等对其品质的影响进行综述分析,并提出通过改善冷冻非发酵面制品的内部网络结构及抗冻性等途径来提高其品质,以期为冷冻非发酵面制品生产提供一定的指导。As the appearance of common quality problems during production, the factors for affecting the quality of frozen non-fermented flour products were mainly analyzed in this paper, which included the components of raw flour, application of new food additives （enzyme, natural materials and modified starch）, and process techniques, as well as the approaches to increase the quality of frozen non-fermented flour products were put forward to improve the structure of inner network and freezing resistance, which will expect to conduct practical production.

关 键 词：冷冻非发酵面制品 品质改良 研究进展 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]