傳統(tǒng)主食餡料加工技術(shù)研究進(jìn)展

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中圖分類號(hào)：TS201.1 文獻(xiàn)標(biāo)志碼：A

DOI：10.3969/j.issn.1000-9973.2025.08.032

引文格式：，等.傳統(tǒng)主食餡料加工技術(shù)研究進(jìn)展[J].中國(guó)調(diào)味品，2025，50（8）：234-240. ZHUDS，DAI X Y，ZHANG CY，et al.Research progresson procesing technologyof traditional staple food stufing[J]. China Condiment，2025，50（8） ：234-240.

文章編號(hào)：1000-9973（2025）08-0234-07

Research Progress on Processing Technology of Traditional Staple Food Stuffing

ZHU Dan-shi1，DAI Xiang-yu1， ZHANG Chu-yan1 ，CHEN Jing-xin1， CAO Xue-hui1 ， LIANG Zhi-tang2，ZHOU Xi-yong2 （1.National & Local Joint Engineering Research Center for Storage，Processing and Safety Control Technology of Fresh Agricultural and Aquatic Products， College of Food Science and Engineering，Bohai University，Jinzhou l21o13，China；2.Foshan Shunde DistrictJunlingKitchenwareCo.，Ltd.，F(xiàn)oshan528ooO，China）

Abstract：Traditional staple food stuffed flour products such as stuffed buns and dumplings are widely welcomed by consumers for their good taste，rich nutrition and convenient eating. Stufing is an important component of stuffed flour products，which directly affects the processing quality of staple food stufed flour products. In order to promote the development of traditional staple food stuffing industry，in this paper，the research progress of processing technology，including formula study， pretreatment technology， crushing and chopping technology and mixing stufing technology of staple food stufing is reviewed，and the main problems in the processing of staple food stuffing are prospected，so as to provide theoretical references for expanding Chinese traditional food culture and promoting the standardized， industrialized， continuous and inteligent production of Chinese staple food stuffing.

Key words： staple food; stuffing; formula； processing technology; research progress

傳統(tǒng)主食是民族文化傳承和振興的載體，供應(yīng)人們一日三餐，并滿足人體基本能量和營(yíng)養(yǎng)需求，主要包括米飯、饅頭、包子、水餃、餡餅等[1]。（剩余13910字）