摘要
速冻面制食品具有产品品质稳定、烹任便捷、贮藏方便、成本较低等优势,近年来得到快速发展,已成为食品产业中一个新兴的"朝阳产业"。文中简单介绍了我国速冻面制食品发展存在的主要问题,分析了制约其发展的因素,综述了品质改良剂(淀粉及变性淀粉、乳化剂、亲水性胶体、酶制剂、天然物质、保水剂及冷冻保护剂)提高速冻面制食品品质的机理与应用,并提出了促进速冻面制食品健康可持续发展的建议。
As a new ＂ sunrise industry＂ , quick-frozen flour products development is extremely fast in recent years due to its stable, easy cooking, long shelf-life and relatively low cost. However, problems has prevented its develop- ment, the main challenges were analyzed. The mechanisms of quality improving agents （modified starches, emulsifi- ers, thickeners, enzymes, natural substances, water retention agents and cryoprotectantsto） and their application,s were reviewed. The suggestions of effectively promoting its healthy and sustainable development are proposed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第4期295-302,共8页
Food and Fermentation Industries
基金
河北省科技支撑计划项目(16227104D)
关键词
速冻面制食品
品质改良
食品添加剂
quick-frozen flour food
quality improver
food additive
