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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

刘靖彦,杜志龙,张小燕,等.煎饼加工技术研究现状及展望[J].农业工程,2022,12(6):78-83. doi: 10.19998/j.cnki.2095-1795.2022.06.015
引用本文: 刘靖彦,杜志龙,张小燕,等.煎饼加工技术研究现状及展望[J].农业工程,2022,12(6):78-83. doi: 10.19998/j.cnki.2095-1795.2022.06.015
LIU Jingyan,DU Zhilong,ZHANG Xiaoyan,et al.Research status and prospect of pancake processing technology[J].Agricultural Engineering,2022,12(6):78-83. doi: 10.19998/j.cnki.2095-1795.2022.06.015
Citation: LIU Jingyan,DU Zhilong,ZHANG Xiaoyan,et al.Research status and prospect of pancake processing technology[J].Agricultural Engineering,2022,12(6):78-83. 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
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

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。

     

  • 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
    下载: 导出CSV
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  • 收稿日期:  2022-02-24
  • 修回日期:  2022-03-29
  • 出版日期:  2022-06-20

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