预制冷冻包子面皮和馅心品质改良的研究进展  

Research progress on quality improvement of prefabricated frozen bun crust and stuffing

作　　者：杨立娜 聂宇嫦 张司雨 曹雪慧 王鹏 朱丹实 YANG Lina;NIE Yuchang;ZHANG Siyu;CAO Xuehui;WANG Peng;ZHU Danshi(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《渤海大学学报（自然科学版）》2023年第3期193-201,共9页Journal of Bohai University:Natural Science Edition

基　　金：国家重点研发计划资助项目(No:2022YFD2100302)。

摘　　要：近年来预制菜市场需求与日俱增,冷冻包子作为预制菜的一种形式发展前景广阔冷冻包子的工业化生产规模不断扩大,但其加工销售过程中依然面临品质不佳的问题本文概述了冷冻包子的分类、生产工艺及产业化面临的主要难题,综述了原料、膨松剂、面团加工方式、熟制方式、冷冻方式、复热方式及馅料对冷冻包子面皮和馅心品质的影响,以期为冷冻包子的品质改良及工业化生产提供参考,促进冷冻包子产业的高质量发展.In recent years,the demand for prepared food market is increasing day by day,and the development prospect of frozen steamed buns as a form of prepared food is broad.The scale of industrial production of frozen buns continues to expand,but its processing and sales process is still facing the problem of poor quality.In this paper,the classification,production process and industrialization of frozen buns are summarized,and the effects of raw materials,leavening agents,dough processing methods,cooking methods,freezing methods,reheating methods and fillings on the quality of frozen buns are reviewed,in order to provide references for the quality improvement and industrial production of frozen buns,and to promote the high-quality development of frozen buns industry.

关 键 词：冷冻包子 品质改良 面筋结构 预制菜 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]