速冻包子加工工艺的研究.doc

目录
摘要 I
ABSTRACT II
1 前言 1
1. 1 速冻食品概述 1
速冻食品的概念 1
速冻食品发展概况 1
速冻食品的特点 3
速冻食品的种类 4
我国速冻食品的发展趋势 4
包子的概述 6
包子的生产原理 6
包子的简介 6
速冻包子的优点 7
、目的及研究内容 7
8
实验材料 8
8
9
速冻包子的制作方法 9
9
9
9
、包馅与成型 9
9
9
速冻包子的评价 10
速冻包子的评分标准 10
品质评分方法 11
3 结果与讨论 11
韭菜鸡蛋包速冻曲线 11
香葱大肉包速冻曲线 14
红豆沙包速冻曲线 18
结果与分析 21
讨论 21
面团调制 21
发面的温度 21
蒸制外观的影响 21
干酵母发面不用加碱中和 21
4 展望 22
致谢 23
参考文献 24
速冻包子加工工艺的研究
摘要
速冻包子是指在包子包好蒸熟以后,在-30℃下快速冻结,在30min内通过最大冰结晶生成带,包子内部形成的冰结晶粒子大于100μm,冻结结束时的平均温度在-18℃以下,从而便于运输与储存。包子,中国传统食品之一,通常是用面做皮,用菜、肉或糖等做馅儿,营养丰富而均衡,价格便宜、实惠,但因制作起来繁琐费时,储存困难,难以走进市场。
本文研究速冻包子的加工工艺,在安全卫生的条件下制馅包制包子后,研究包子大小、重量等因素对其速冻的影响。在皮馅比一定的条件下,包制不同重量的***,同等重量的皮包成同等大小的包子,研究其对速冻的影响。包子速冻后得到饱满圆润、洁白均匀的速冻产品,并且重新蒸制后保留原有风味。
关键词速冻包子/面团/发酵/冰晶/蒸制/速冻
Process Frozen Buns
ABSTRACT
Frozen buns is wrapped in steamed buns after the quick freezing at -30 ℃, in 30min, through the maximum ice crystal formation zone, the formation of ice crystals inside buns particles larger than 100μm, frozen at the end of the average temperature -18 ℃, and thus easy to transport and storage. Buns, one of the traditional Chinese food, usually made ​​with a surface skin, with vegetables, meat or sugar, and so do filling, nutritious and balanced, cheap, affordable, but make it tedious time-consuming, storage difficulties, it is difficult to enter the market.
In this paper, frozen dumplings processing technology, health and safety conditions in the system after filling packs dumplings, steamed stuffed bun of size, weight and other factors influence its frozen. Than filling in the skin under certain conditions, including different weights of the dough system, the same weight, same size bag as steamed buns, to study the effects of freezing. After the buns are full of frozen round, white uniform of the frozen prod