速冻包子复蒸后皱缩及其产生因素探讨  

Discussion on the Shrinkage of Quick-Frozen Steamed Bun After Re-Steaming and Its Factors

作　　者：赵建博 ZHAO Jianbo(Anjoy Foods Group Co.,Ltd.,Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Fujian Province,Xiamen Key Laboratory of Quick-Frozen Prepared Food,Xiamen 361028,China)

机构地区：[1]安井食品集团股份有限公司,福建省冷冻调理水产品加工重点实验室,厦门市速冻调制食品重点实验室,福建厦门361028

出　　处：《食品安全导刊》2024年第21期29-32,共4页China Food Safety Magazine

摘　　要：本文以中式速冻发酵面制品中常见的速冻包子为研究主体,从原辅料、工艺、冷链、复蒸等多方面综述速冻包子复蒸后皱缩的情况及其产生因素,旨在为速冻食品企业及行业的长远发展提供可行性技术研发思路与改良经验。In this paper,the common frozen steamed bun in Chinese frozen fermented flour products is the main body of research,from the raw materials,process,cold chain,re-steaming and other aspects of the frozen steamed bun crumpled situation and the factors,aiming at providing the feasibility of technology research and development ideas and improvement experience for the long-term development of frozen food enterprises and industries.

关 键 词：速冻包子 复蒸 皱缩 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]