冷冻面制品品质改良研究进展
Research Progress in Quality Improvement of Frozen Flour Products
徐芊 1汪丽萍 2沈汪洋 3李晓宁 2高琨 2谭斌2
作者信息
- 1. 国家粮食和物资储备局科学研究院粮油加工研究所,北京 100037;武汉轻工大学食品科学与工程学院,武汉 430023
- 2. 国家粮食和物资储备局科学研究院粮油加工研究所,北京 100037
- 3. 武汉轻工大学食品科学与工程学院,武汉 430023
- 折叠
摘要
冷冻面制品具有方便快捷、保质期长、便于储藏运输、生产效率高、易实现产品质量标准化等优点,其产业规模发展迅速.但在其生产和冷冻过程中,由不稳定的环境条件所引起的产品品质劣变不容忽视,仍需对其品质改良方法进行探究.本文从引起冷冻面制品品质劣变的影响因素为切入点,从生产工艺优化和添加剂使用2个方面对目前冷冻面制品改良方法的研究进展进行了综述,包括生产方式、加工条件、冷冻解冻方式、辅助冷冻技术以及各类食品添加剂的使用情况,对冷冻面制品品质改良的未来研究前景进行了展望,旨在为其创新性发展和研究提供借鉴.
Abstract
Frozen flour products have the advantages of being convenient,long shelf life,ease of storage and transportation,high production efficiency and easy standardization of product quality,and the scale of the industry is developing rapidly.However,the deterioration of product quality caused by unstable environmental conditions during production and freezing cannot be ignored,and methods of quality improvement still need to be investigated.In this paper,the current research progress of improving methods of frozen flour products was reviewed from two aspects,in terms of production process optimization and the use of additives,taking the factors affecting the deterioration of fro-zen flour products as the starting point,including production methods,processing conditions,freezing and thawing methods,auxiliary freezing techniques and the use of various food additives.The future research prospect of quality improvement of frozen flour products was prospected,with the aim of providing reference for its innovative develop-ment and research.
关键词
冷冻面制品/品质改良/面筋蛋白/工艺优化/添加剂Key words
frozen flour products/quality improvement/gluten protein/process optimization/additives引用本文复制引用
基金项目
"十三五"国家重点研发计划结余经费专项(JY2310)
出版年
2024
NETL
NSTL
万方数据