Research Status and Prospect of Pancake Processing Technology
-
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。
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.
-
Keywords:
- pancakes /
- processing technology /
- quality evaluation /
- preservation /
- film food
-
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 -
[1] 金洪霞,赵建民.华夏煎饼食俗的历史钩沉与文化解读[J].四川烹饪高等专科学校学报,2010(3):9-12.JIN Hongxia,ZHAO Jianmin.The history of Chinese pancakes and its cultural interpretation[J].Journal of Sichuan Higher Institute of Cuisine,2010(3):9-12. [2] 李凤光.玉米煎饼及其制作方法: CN200510042477.7[P].2005-08-10. [3] 程玉来,温晓旭.杂粮煎饼最佳配方的研究[J].食品工业,2011,32(7):25-27.CHENG Yulai,WEN Xiaoxu.Study on optimal mixed grain pancake recipe selections[J].The Food Industry,2011,32(7):25-27. [4] 王尚玉,肖安红,潘从道.玉米微粉煎饼的研制[J].广州食品工业科技,2003,19(4):57-58. doi: 10.3969/j.issn.1673-9078.2003.04.019WANG Shangyu,XIAO Anhong,PAN Congdao.Development of pancake of corn tiny powder[J].Guangzhou Food Science and Technology,2003,19(4):57-58. doi: 10.3969/j.issn.1673-9078.2003.04.019 [5] 王平平,杨芙莲.响应面法优化甜荞麦超微粉煎饼的工艺配方[J].粮油食品科技,2018,26(6):7-13.WANG Pingping,YANG Fulian.Optimization of process of pancake made of sweet buckwheat superfine powder by response surface[J].Science and Technology of Cereals,Oils and Foods,2018,26(6):7-13. [6] 黄一承, 史玉, 马艳丽, 等.玫瑰、百合煎饼风味成分比较研究[J/OL].食品工业科技, 2022.DOI: 10.13386/j.issn1002-0306.2021070054.HUANG Yicheng, SHI Yu, MA Yanli, et al.Comparative study on the aroma compounds of rose and lily pancakes[J/OL].Science and Technology of Food Industry, 2022.DOI: 10.13386/j.issn1002-0306.2021070054. [7] 阚旭辉,邓洁红,李清明,等.速冻预制淮山黄花菜饼的煎制工艺研究[J].包装与食品机械,2016,34(6):1- 5,42. doi: 10.3969/j.issn.1005-1295.2016.06.001KAN Xuhui,DENG Jiehong,LI Qingming,et al.Pan-fried technics of chinese yam and day lily pancake for quick-frozen prepared food[J].Packaging and Food Machinery,2016,34(6):1- 5,42. doi: 10.3969/j.issn.1005-1295.2016.06.001 [8] 刘越.糖酥煎饼生产工艺[J].中小企业科技信息,1997(8):11. [9] 高洁.柿子煎饼[J].乡镇论坛,1996(12):43. [10] 周显青,李亚军,张玉荣.不同微生物发酵对大米理化特性及米粉食味品质的影响[J].河南工业大学学报(自然科学版),2010,31(1):4- 8,13.ZHOU Xianqing,LI Yajun,ZHANG Yurong.Influence of different fermentation microorganisms on physicochemical properties of rice and eating quality of rice noodles[J].Journal of Henan University of Technology(Natural Science Edition),2010,31(1):4- 8,13. [11] 唐明礼,王勃,刘贺,等.发酵剂发酵、自然发酵与未发酵黑米煎饼的风味物质分析[J].食品与发酵工业,2015,41(6):190-195. doi: 10.13995/j.cnki.11-1802/ts.201506036TANG Mingli,WANG Bo,LIU He,et al.Analysis on volatile flavor compounds in black rice pancake produced by leavening agents,natural fermentation and unfermentation[J].Food and Fermentation Industries,2015,41(6):190-195. doi: 10.13995/j.cnki.11-1802/ts.201506036 [12] 高天佩.酵母发酵多谷物煎饼工艺研究及品质评价[D].长春: 吉林农业大学, 2018.GAO Tianpei.Study on process and quality evaluation of yeast fermented multi-grain pancake[D].Changchun: Jilin Agricultural University, 2018. [13] CAPLICE E,FITZGERALD G F.Food fermentations:role of microorganisms in food production and preservation[J].International Journal of Food Microbiology,1999,50(1):131-149. [14] ARGYRI A A,ZOUMPOPOULOU G,KARATZAS K A G,et al.Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests[J].Food Microbiology,2013,33(2):282-291. doi: 10.1016/j.fm.2012.10.005 [15] 马涛,王勃.自然发酵对糙米煎饼理化性质的影响[J].食品科技,2012,37(9):88-92.MA Tao,WANG Bo.The influence of natural fermentation has on the physical and chemical properties of brown rice pancakes[J].Food Science and Technology,2012,37(9):88-92. [16] 唐明礼.基于发酵剂联合脉冲强光杀菌控制煎饼生产质量安全关键技术研究[D].锦州: 渤海大学, 2015.TANG Mingli.Study on key quality and safety technologies for controlling pancake production based on leavening agents combined pulsed light sterilization[D].Jinzhou: Bohai University, 2015. [17] PLESSAS S,BEKATOROU A,GALLANAGH J,et al.Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus[J].Food Chemistry,2007,107(2):883-889. [18] GANZLE M G,VERMEULEN N,VOGEL R F.Carbohydrate,peptide and lipid metabolism of lactic acid bacteria in sourdough[J].Food Microbiology,2006,24(2):128-138. [19] REHMAN S U,PATERSON A,PIGGOTT J R.Flavour in sourdough breads:a review[J].Trends in Food Science and Technology,2006,17(10):557-566. doi: 10.1016/j.jpgs.2006.03.006 [20] 朱金虎,黄卉,李来好.食品中感官评定发展现状[J].食品工业科技,2012,33(8):398- 401,405.ZHU Jinhu,HUANG Hui,LI Laihao.Development of sensory evaluation in food science[J].Science and Technology of Food Industry,2012,33(8):398- 401,405. [21] 金婷,谭胜兵,汪成.模糊数学法在煎饼感官评定中的应用[J].食品研究与开发,2017,38(3):25-27. doi: 10.3969/j.issn.1005-6521.2017.03.006JIN Ting,TAN Shengbing,WANG Cheng.Application of fuzzy mathematics in the sensory evaluation of pancake[J].Food Research and Development,2017,38(3):25-27. doi: 10.3969/j.issn.1005-6521.2017.03.006 [22] 李云飞.食品物性学[M].北京: 中国轻工业出版社, 2009. [23] 高天佩,修琳,许秀颖,等.多谷物煎饼感官评价与仪器测定指标相关性分析[J].食品工业,2018,39(3):186-189.GAO Tianpei,XIU Lin,XU Xiuying,et al.Correlative analysis of sensory evaluation and instrumental measurement of grain pancakes[J].The Food Industry,2018,39(3):186-189. [24] HEINIO R L,NOORT M W J,KATINA K,et al.Sensory characteristics of wholegrain and bran-rich cereal foods:a review[J].Trends in Food Science & Technology,2016,47:25-38. [25] THIELE C,GANZLE M G,VOGEL R F.Contribution of sourdough lactobacilli,yeast,and cereal enzymes to the generation of amino acids in dough relevant for bread flavor[J].Cereal Chemistry,2002,79(1):45-51. doi: 10.1094/CCHEM.2002.79.1.45 [26] BREDIE W L P,BOESVELD M,MARTENS M,et al.Modification of bread crust flavour with enzymes and flavour precursors[J].Developments in Food Science,2006,43:225-228. [27] 樊月,刘伟,徐芬,等.不同种类山东煎饼特征风味成分差异分析[J].食品科学,2020,41(12):173-179. doi: 10.7506/spkx1002-6630-20190513-132FAN Yue,LIU Wei,XU Fen,et al.Analysis of characteristic flavor components in different kinds of Shandong pancakes[J].Food Science,2020,41(12):173-179. doi: 10.7506/spkx1002-6630-20190513-132 [28] SHI H,ZHANG M,ADHIKARI B.Advances of electronic nose and its application in fresh foods:a review[J].Critical Reviews in Food Science and Nutrition,2018,58(16): 2700- 2710. doi: 10.1080/10408398.2017.1327419 [29] 于淼,马明娟,毋思敏,等.六款特种麦芽风味物质和感官特性分析[J].食品工业科技,2020,41(20):246- 250,265. doi: 10.13386/j.issn1002-0306.2020.20.040YU Miao,MA Mingjuan,WU Simin,et al.Sensory and volatile compounds analysis of six kinds of specialty malts[J].Science and Technology of Food Industry,2020,41(20):246- 250,265. doi: 10.13386/j.issn1002-0306.2020.20.040 [30] LEE J,KIM D H,CHANG P S,et al.Headspace-solid phase microextraction (HS-SPME) analysis of oxidized volatiles from free fatty acids (FFA) and application for measuring hydrogen donating antioxidant activity[J].Food Chemistry,2007,105(1):414-420. doi: 10.1016/j.foodchem.2006.12.059 [31] BIRCH A N,PETERSEN M A,HANSEN Å S.The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature[J].LWT-Food Science and Technology,2013,50(2):480-488. doi: 10.1016/j.lwt.2012.08.019 [32] PICO J,BERNAL J,GOMEZ M.Wheat bread aroma compounds in crumb and crust:a review[J].Food Research International,2015,75:200-215. doi: 10.1016/j.foodres.2015.05.051 [33] 朱力杰,石月,刘秀英,等.固相微萃取−气质联用分析玉米煎饼的挥发性风味物质[J].食品工业科技,2016,37(10):102- 105,122.ZHU Lijie,SHI Yue,LIU Xiuying,et al.Solid phase micro-extraction combined with gas chromatography-mass spectrometry analysis of volatile flavor compounds of corn pancake[J].Science and Technology of Food Industry,2016,37(10):102- 105,122. [34] 张元杰.ELISA法检测煎饼类食品中黄曲霉毒素含量[J].中国农村卫生,2018(10):12-13. doi: 10.3969/j.issn.1674-361X.2018.10.012ZHANG Yuanjie.To detectaflatoxion content in pancake foods by ELISA[J].China Rural Health,2018(10):12-13. doi: 10.3969/j.issn.1674-361X.2018.10.012 [35] 曹长会.临沂市煎饼类食品中黄曲霉毒素含量测定及分析[J].中国卫生检验杂志,2019,29(5):635- 637,640.CAO Changhui.Determination and analysis of aflatoxin in pancake food of Linyi[J].Chinese Journal of Health Laboratory Technology,2019,29(5):635- 637,640. [36] 唐明礼,王勃,刘贺,等.脱氢乙酸钠延长煎饼货架期的研究[J].食品研究与开发,2015,36(5):13-15. doi: 10.3969/j.issn.1005-6521.2015.05.004TANG Mingli,WANG Bo,LIU He,et al.The study of sodium dehydroacetate extending pancakes shelf life[J].Food Research and Development,2015,36(5):13-15. doi: 10.3969/j.issn.1005-6521.2015.05.004 [37] 唐明礼,王勃,刘贺,等.脉冲强光对煎饼表面霉菌杀菌效果及风味品质的影响[J].食品科学,2015,36(6):220-225. doi: 10.7506/spkx1002-6630-201506042TANG Mingli,WANG Bo,LIU He,et al.Sterilization of molds on pancake surface by pulsed light and its effect of pancake flavor quality[J].Food Science,2015,36(6):220-225. doi: 10.7506/spkx1002-6630-201506042 [38] 唐明礼,王勃,刘贺,等.脉冲强光对煎饼中细菌的杀菌效果的研究[J].食品工业科技,2014,35(8):272- 275,282.TANG Mingli,WANG Bo,LIU He,et al.Study on sterilization effect of pulsed light on bacteria in pancake[J].Science and Technology of Food Industry,2014,35(8):272- 275,282. [39] 张东京.中式薄饼的老化与保鲜的研究[D].天津: 天津科技大学, 2014.ZHANG Dongjing.Studies on staling and freshness of chinese rolls[D].Tianjin: Tianjin University of Science and Technology, 2014. [40] 涂永前.我国传统食品及民族食品的规制与发展[J].社会科学家,2021(8):31-38. doi: 10.3969/j.issn.1002-3240.2021.08.005 [41] 刘孔仪.我国传统食品发展的SWORT分析[J].现代商业,2017(11):11-12. doi: 10.3969/j.issn.1673-5889.2017.11.004 -

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