煎饼加工技术研究现状及展望

刘靖彦; 杜志龙; 张小燕; 张丽娜; 卢天齐; 杨炳南

doi:10.19998/j.cnki.2095-1795.2022.06.015

煎饼加工技术研究现状及展望

doi: 10.19998/j.cnki.2095-1795.2022.06.015

刘靖彦^{1, 2,},
杜志龙^{1, 2},
张小燕¹,
张丽娜¹,
卢天齐¹,
杨炳南^{1, 2,}

1.
中国农业机械化科学研究院集团有限公司，北京 100083
2.
土壤植物机器系统技术国家重点实验室，北京 100083

基金项目: 国家马铃薯产业技术体系项目（CARS-09-P28）

详细信息

作者简介:
刘靖彦，硕士生，主要从事农产品加工研究　E-mail：2547743599@qq.com

杨炳南，通信作者，硕士，研究员，主要从事农产品加工研究　E-mail：yangbn@caams.org.cn

中图分类号: TS275.4
计量
- 文章访问数: 53
- HTML全文浏览量: 14
- PDF下载量: 13
- 被引次数: 0
出版历程
- 收稿日期: 2022-02-24
- 修回日期: 2022-03-29
- 出版日期: 2022-06-20

Research Status and Prospect of Pancake Processing Technology

LIU Jingyan^{1, 2
,},
DU Zhilong^{1, 2},
ZHANG Xiaoyan¹,
ZHANG Lina¹,
LU Tianqi¹,
YANG Bingnan^{1, 2
,}

1.
Chinese Academy of Agricultural Mechanization Sciences Group Co.，Ltd.，Beijing 100083，China
2.
State Key Laboratory of Soil-Plant-Machine System Technology，Beijing 100083，China

摘要

摘要:
煎饼是我国的传统食品，通过独特方式加工而成，形态薄而韧、口感筋道、风味独特。从不同煎饼种类的加工及品质差异、发酵技术在煎饼加工中的重要作用、煎饼品质评价常用指标、煎饼保藏过程中品质变化等方面阐述了煎饼加工技术的研究现状，并提出了煎饼加工技术发展展望，以期为我国谷物产业化综合利用及薄膜食品加工提供参考和借鉴。
- 煎饼 /
- 加工技术 /
- 品质评价 /
- 保藏 /
- 薄膜食品
Abstract:
Pancake is a traditional Chinese food．It is processed in a unique way．It has a thin and tough shape, a chewy texture and a unique flavor．Research status of existing pancake processing technology were expounded, including comparing processing and quality differences of different pancake types, analyzing important role of fermentation technology in pancake processing, and listing common indicators for pancake quality evaluation, discussing quality changes of pancakes during preservation．Prospect of pancake processing technology development was put forward．It could provide reference for comprehensive utilization of cereal industry and film food processing in China．
- pancakes /
- processing technology /
- quality evaluation /
- preservation /
- film food

HTML全文

表 1 煎饼品质感官评价标准

Table 1. Sensory evaluation standard of pancake quality

因素		评分标准	评分
外观	完整度（20分）	质地细腻、光滑，完整性好	16～20
		质地较细腻，有气孔，完整性较好	10～14
		有明显气孔，易碎	4～8
	颜色（10分）	颜色饱满、干净	8～10
		颜色略单一、较暗淡	5～7
		颜色暗淡、灰白	2～4
	光泽（10分）	有明显光泽	8～10
		稍有光泽	5～7
		无光泽	2～4
风味	味道（20分）	口味香甜、有回味、饱满	16～20
		略有淀粉味感	10～14
		有淀粉味感、味道单一	4～8
	香气（10分）	香味浓郁、清新	8～10
		略有香味	5～7
		无香味	2～4
口感	黏性（10分）	细腻清爽，不粘牙	8～10
		有黏性，基本不粘牙	5～7
		松软、粘牙	2～4
	硬度（10分）	硬度适中、柔软	8～10
		口感较生硬	5～7
		口感生硬、易碎	2～4
	韧性（10分）	有嚼劲	8～10
		嚼劲稍差	5～7
		口感疏松、较软或松散	2～4
总分			100

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