冷冻面制品的研究现状及改良进展

摘要

随着世界食品工业的发展，冷冻食品成为消费市场上的潮流趋向，冷冻面制品产业也迅速发展。该文综述了冷冻面制品的研究现状，总结了冷冻贮藏对面筋蛋白结构、酵母活性和最终产品的影响，不同冷冻工艺对面制品品质的影响以及乳化剂、亲水胶体、酶制剂和冰结构蛋白等改良剂在冷冻面制品中的应用及作用机理；最后，对冷冻面制品的应用前景作出展望。%With the developmentof the foodindustryof the world,frozen foodshave become the tidal current,the frozen flour productshave developed rapidly.This review focusedon the statusof the frozen flour products;summarized the effectsof freezing treatmentsongluten structure,yeast activity and the final product;illustrated theimpactof the processing technologyon the quality and provided anoverviewof the activitiesofimprovers,including emulsifiers,hydrophiliccolloids,enzymes,ice structuring proteins andotherimprovers.Andit payed attention toits prospect.