| 煎饼加工技术研究现状及展望 |
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| 引用本文： | 刘靖彦,杜志龙,张小燕,张丽娜,卢天齐,杨炳南. 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 |
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| 作者姓名： | 刘靖彦 杜志龙 张小燕 张丽娜 卢天齐 杨炳南 |
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| 作者单位： | 1.中国农业机械化科学研究院集团有限公司,北京 100083 |
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| 基金项目： | 国家马铃薯产业技术体系项目（CARS-09-P28） |
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| 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。
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| 关 键 词： | 煎饼 加工技术 品质评价 保藏 薄膜食品 |
| 收稿时间： | 2022-02-24 |
| 修稿时间： | 2022-03-29 |
Research Status and Prospect of Pancake Processing Technology |
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| Affiliation: | 1.Chinese Academy of Agricultural Mechanization Sciences Group Co.,Ltd.,Beijing 100083,China2.State Key Laboratory of Soil-Plant-Machine System Technology,Beijing 100083,China |
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| 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． |
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