煎饼加工技术研究现状及发展展望

煎饼是中国的传统食品,通过独特方式加工而成,形态薄而韧,口感筋道,风味独特。文章阐述了现有煎饼加工技术的研究现状,包括比较了不同煎饼种类的加工及品质差异,分析了发酵技术在煎饼加工中的重要作用,列举了煎饼品质评价的常用指标,论述了煎饼保藏过程中的品质变化,并提出了煎饼加工技术发展的展望,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。

Research status of pancake processing technology

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. This paper expounds the research status of existing pancake processing technology, including comparing the processing and quality differences of different pancake types, analyzing the important role of fermentation technology in pancake processing, and listing common indicators for pancake quality evaluation, discussing the quality changes of pancakes during preservation, and it puts forward the prospect of pancake processing technology development. The results can provide reference for the comprehensive utilization of cereal industry and film food processing in China.