速冻馒头复蒸皱缩原因分析及控制措施  

Analysis and Control Measures of Shrinkage of Quick-frozen Steamed Bread Re-steaming

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)

机构地区：[1]无锡华顺民生食品有限公司,江苏无锡214151 [2]南京晓庄学院食品科学与工程学院,江苏南京211100

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)。

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.

关 键 词：速冻馒头 复蒸 皱缩 分析 控制措施 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]