速凍包子復(fù)蒸后皺縮及其產(chǎn)生因素探討

打開文本圖片集

摘 要：本文以中式速凍發(fā)酵面制品中常見的速凍包子為研究主體，從原輔料、工藝、冷鏈、復(fù)蒸等多方面綜述速凍包子復(fù)蒸后皺縮的情況及其產(chǎn)生因素，旨在為速凍食品企業(yè)及行業(yè)的長遠發(fā)展提供可行性技術(shù)研發(fā)思路與改良經(jīng)驗。

關(guān)鍵詞：速凍包子；復(fù)蒸；皺縮

Abstract： 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.

Keywords： frozen steamed bun; re-steaming; shrinkage

2023年，我國速凍面米制品市場規(guī)模已穩(wěn)步增長至約900億元，預(yù)計到2025年速凍面米制品市場規(guī)模將突破千億元[1]。（剩余5548字）