传统主食馅料加工技术研究进展

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中图分类号：TS201.1 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2025.08.032

引文格式：，等.传统主食馅料加工技术研究进展[J].中国调味品，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.

文章编号：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.，Foshan528ooO，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

传统主食是民族文化传承和振兴的载体，供应人们一日三餐，并满足人体基本能量和营养需求，主要包括米饭、馒头、包子、水饺、馅饼等[1]。（剩余13910字）