冷冻面团包子面皮品质研究现状  

Research Status of Frozen Dough Steamed Stuffed Buns

作　　者：吕一鸣 王晓曦[1] 邬大江[2] 袁熠冬 朱琦 马森[1] LV Yiming;WANG Xiaoxi;WU Dajiang;YUAN Yidong;ZHU Qi;MA Sen(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Hangzhou Hengtian Wheat Flour Co.,Ltd.,Hangzhou 311215,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]杭州恒天面粉集团有限公司,杭州311215

出　　处：《粮食加工》2020年第6期15-18,共4页Grain Processing

基　　金：河南省科技攻关计划项目(202102110143);中国国家留学基金资助项目(202008410106)。

摘　　要：冷冻面团技术是促进我国传统发酵面制品快速发展的技术之一,由于冷冻面团包子较复杂的工艺、生产技术的不成熟,致使冷冻面团技术在包子生产中并未得到广泛应用。对现有冷冻面团生产工艺进行改良,总结出适合冷冻面团包子的三种生产工艺,并概括总结了对包子品质造成影响的主要因素,冷冻面团中冰晶会对面筋网络结构和酵母造成损伤,这会影响包子的食用品质;在包子的品质特点方面,总结了冷冻面团包子品质的改良方法,为冷冻面团包子的生产提供参考依据。Frozen dough technology can promote the rapid development of traditional fermented noodle products in my country.However,due to the more complicated process of frozen dough buns and immature production technology,frozen dough technology is not widely used in the production of buns.This article improves on the existing frozen dough production process,summarizes three production processes suitable for frozen dough buns,and summarizes the main factors that affect the quality of buns.Ice crystals damage gluten network structure and yeast will affect the edible quality of the buns,according to the quality characteristics of the buns,the improved method of the quality of the frozen dough buns is summarized,which provides a reference for the production of frozen dough buns.

关 键 词：冷冻面团 包子 影响因素 品质改良 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]