冷冻烘焙技术及冷冻蛋糕研究进展  

Research Progress in Frozen Baking Technology and Frozen Cake

作　　者：杨千慧 吕莹果[1,2] 刘安伟 李雪琴 陈洁[1,4] YANG Qian-hui;LYU Ying-guo;LIU An-wei;LI Xue-qin;CHEN Jie(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Wheat-Flour Staple Food Engineering Technology Research Centre of Henan Province,Zhengzhou 450001,Henan,China;College of Technology,Xinyang University,Xinyang 464000,Henan,China;Food Laboratory of Zhongyuan,Luohe 462000,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省面制主食工程技术研究中心,河南郑州450001 [3]信阳学院理工学院,河南信阳464000 [4]中原食品实验室,河南漯河462000

出　　处：《江苏调味副食品》2025年第1期12-17,共6页Jiangsu Condiment and Subsidiary Food

基　　金：河南省重点研发专项“营养健康导向高蛋白慢糖食品功能配料研发与示范”(231111111800)。

摘　　要：冷冻是一种健康且方便的食品保藏技术,将其应用于烘焙食品可以延长产品保质期。综述蛋糕的特点、分类、发展历史及研究现状,探讨冷冻烘焙技术对冷冻蛋糕品质的影响。Freezing is a healthy and convenient food preservation technology.Freezing technology can be applied to bakery products to extend the shelf life of the products.The characteristics,classification,development history and research status of cake were reviewed,and the influence of frozen baking technology on the quality of frozen cake was discussed.

关 键 词：冷冻 烘焙 蛋糕 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]