冷加工糕点的工艺研究进展  

Research Progress in the Process of Cold Processed Pastries

作　　者：江颖婷 张宏康[1] JIANG Yingting;ZHANG Hongkang(College of Food Science and Technology,Zhongkai University of Agricultural Engineering,Guangzhou,Guangdong 510000,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510000

出　　处：《农产品加工》2024年第24期60-63,68,共5页Farm Products Processing

摘　　要：冷加工糕点在人们的生活中有着非常重要的地位,但目前大多数的冷加工糕点的配方并不健康,总结并探讨了冷加工糕点的工艺配方研究进展。针对不同种类的糕点,包括云片糕、水晶糕和慕斯蛋糕等,介绍了工艺制作过程。重点讨论了配方改良的状况,使冷加工糕点更加健康、营养、美味,涉及到原料的选择与替代、添加剂的减少与替代,以及与其他食物复合等方面。通过对现有配方的改进,冷加工糕点行业可生产出更加符合消费者健康需求的产品,满足市场的不断升级需求。Cold processed pastries play a very important role in people's lives,but most of the current formulas for cold processed pastries are not healthy.Therefore,this article summarized and explored the research progress of the process formula for cold processed pastries.The production process of different types of pastries,including cloud cake,crystal cake,and mousse cake was introduced.The focus was on discussing the recent situation of formula improvement to make cold processed pastries healthier,more nutritious,and more delicious.These improvements involved the selection and substitution of raw materials,reduction and substitution of additives,and compounding with other foods.By improving existing formulas,the cold processed pastry industry could produce products that better met the health needs of consumers and meet the constantly upgrading needs of the market.

关 键 词：冷加工糕点 配方 健康 营养 

分 类 号：TS202[轻工技术与工程—食品科学]