| 我国冷冻面团技术的应用和发展综述 |
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| 引用本文： | 郭雪阳,贾春利.我国冷冻面团技术的应用和发展综述[J].中国食物与营养,2013,19(2):41-44. |
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| 作者姓名： | 郭雪阳 贾春利 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 冷冻面团技术因具有便于冷藏和运输、能够标准化生产、降低成本等优越性,已成为我国食品工业最具发展潜力的技术之一,本文介绍了冷冻面团技术在生产上的应用现状,综述了国内外对冷冻面团技术的研究进展,分析了目前我国冷冻面团技术中存在的问题以及今后发展前景。
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| 关 键 词： | 冷冻面团 影响因素 抗冷冻酵母 研究进展 |
Application and Development Advancement of Frozen Dough Technology in China |
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| GUO Xue-yang
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JIA Chun-li.Application and Development Advancement of Frozen Dough Technology in China[J].Food and Nutrition in China,2013,19(2):41-44. |
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| Authors: | GUO Xue-yang JIA Chun-li |
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| Affiliation: | ( Food College of Jiangnan University, Wuxi 214122, China) |
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| Abstract: | Frozen dough technology is one of the most potential technologies in food industry in China as its superiorities of convenient cold storage and refrigerated transportation, standardizing production and reducing cost and so on. This paper introduced the application sta- tus of frozen dough technology in food production, summarized the research progress on frozen dough technology in domestic and abroad, analyzed the problems and the future development prospect of the frozen dough technology in China. |
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| Keywords: | frozen dough influencing factor anti-freezing yeast research advancement |
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