【摘要】 综述了微波复热、蒸汽复热和煮制复热等复热技术的原理、特点及联合复热技术，探讨了复热技术对包子、馒头等速冻面制品在复热过程中水分含量、感官品质、营养与风味的影响，以期为速冻面制品复热技术的应用提供参考。更多还原

【Abstract】 The principles and properties of microwave reheating, steam reheating and boiling reheating, as well as joint reheating technology were reviewed, and their effects on moisture content, sensory quality, nutrition and flavor in the reheating process of quick-frozen flour products such as steamed stuffed buns and steamed bread were discussed, in order to provide reference for the application of reheating technology in quick-frozen flour products.更多还原