摘要
焙烤食品作为中国饮食中的重要组成部分,其历史悠久,具有地方特色且品种丰富。通过阐述焙烤食品果蔬馅料的褐变原因和相应的解决措施,并介绍了新技术在果蔬馅料护色中的使用,并针对焙烤食品馅料护色的研究领域进行展望。
As an important part of Chinese diet,baked food has a long history,local characteristics and rich varieties. In this paper, the reason of browning of roasted food filling for fruit and vegetable and the corresponding solving measures were expounded. The application of new technology in protecting color of filling and protecting color of fruit and vegetable stuffing was introduced,and some considerations and prospects for color protection of roasted food stuffing were introduced.
作者
高彤
梁娇
白卫东
刘晓艳
张鹰
GAO Tong;LIANG Jiao;BAI Weidong;LIU Xiaoyan;ZHANG Ying(Guangzhou Restaurant Group Likoufu Food Co.,Ltd.,Panyu,Guangdong 511442,China;Zhongkai Agricultural Engineering College,Guangzhou,Guangdong 510225,China)
出处
《农产品加工》
2019年第17期84-88,共5页
Farm Products Processing
基金
仲恺农业工程学院-广州酒家产学研合作项目“广式传统食品的研究与开发”(D11820760)
广东省研究生教育创新计划项目“仲恺农业工程学院-广州酒家利口福食品有限公司联合培养研究生示范基地”(20170930)
关键词
焙烤食品
果蔬馅料
褐变护色
baked food
fruit and vegetable stuffing
brouing colour protection
