摘要
速冻水饺在生产过程中受配方、面粉、工艺、设备、环境等多方面因素影响,经常出现开裂现象,产品质量受到严重影响,长期困扰速冻水饺厂家。从配方、工艺、生产环境、硬件设施等方面进行阐述,全面了解水饺开裂的原因,并提出应对措施,以期为速冻企业加工生产提供参考。
Quick-frozen dumplings are affected by many factors in the process of production,such as formula,flour,process,equipment,environment and other factors.The quality of quick-frozen dumplings was severely affected by cracking,which has long plagued the manufacturers of quick-frozen dumplings.This article elaborated from the perspectives of formulation,process,production environment,hardware facilities,etc.,to fully analyse the cause of cracking of dumplings,so as to control the occurrence of this undesirable phenomenon.
作者
王凯
张印
王子轩
WANG Kai;ZHANG Yin;WANG Zixuan(Wuxi Huashun Mingsheng Food Co.,Ltd.,Wuxi,Jiangsu 214151,China;School of Food Science and Engineering,Nanjing Xiaozhuang University,Nanjing,Jiangsu 211100,China)
出处
《农产品加工》
2020年第9期57-59,共3页
Farm Products Processing
基金
无锡市科技发展资金项目(CLE02N1706)
江苏省科技计划项目(SBE2019310096)。
关键词
速冻水饺
开裂
应对
配方
工艺
生产环境
硬件设施
quick-frozen dumplings
cracking
countermeasures
formulation
process
production envinment
hardware facilities
作者简介
王凯(1972—),男,大专,工程师,研究方向为速冻米面制品。
