1、 Cooling

包子冷卻是將包子的溫度降低到環境溫度和冰點溫度之間的某一溫度的過程。包子冷卻是冷凍的必需前處理環節，本質上是一個換熱降溫過程，其目的是快速去除包子內部的熱量，降低包子的溫度，從而減緩包子中的各種生化反應速度并抑制微生物的生長繁殖，保證包子的良好品質及安全。冷卻速度和冷卻終溫是影響包子品質的關鍵因素。一般地，快速冷卻有利于保證包子的品質。

Steamed stuffed bun cooling is a process of reducing the temperature of steamed stuffed bun to a certain temperature between ambient temperature and freezing point temperature. Steamed stuffed bun cooling is a necessary pretreatment link of freezing. In essence, it is a heat exchange and cooling process. Its purpose is to quickly remove the heat inside the steamed stuffed bun and reduce the temperature of the steamed stuffed bun, so as to slow down the speed of various biochemical reactions in the steamed stuffed bun, inhibit the growth and reproduction of microorganisms, and ensure the good quality and safety of the steamed stuffed bun. Cooling rate and final cooling temperature are the key factors affecting the quality of steamed stuffed bun. Generally, rapid cooling is helpful to ensure the quality of steamed stuffed buns.

二、凍結

2、 Freeze

凍結是將包子中所含的水分，全部轉變為冰的過程。速凍包子技術指標的判斷可以有時間和距離兩種方法：

Freezing is the process of transforming all the water contained in steamed stuffed bun into ice. There are two methods to judge the technical indexes of quick-frozen steamed buns: time and distance:

時間指標是：包子熱中心溫度從0℃降至-5℃，所用時間在30-60分鐘。

The time index is: the temperature of the hot center of steamed stuffed bun decreases from 0 ℃ to - 5 ℃, and the time is 30-60 minutes.

距離指標是：包子-5℃凍結面的推進速度達到 5-20厘米/小時。（這個有點抽象了，我們會在以后的文章中詳細解釋）

The distance index is: the propulsion speed of steamed stuffed bun frozen surface at - 5 ℃ reaches 5-20 cm / h（ This is a little abstract, and we will explain it in detail in future articles)

包子在凍結過程中將發生各種物理和化學變化，這些變化主要是由冰晶的生成引起的。冰晶的形成和生長會使包子體積膨脹，這是因為水生成冰后，體積增加約 9%的緣故，從而造成細胞或組織的機械損傷，嚴重時包子將出現裂痕，包子中大部分水分結冰后，剩余的部分濃度增大，操作不當有可能將引起蛋白質凍結變性、褐變等化學變化。

Various physical and chemical changes will occur in the freezing process of steamed stuffed bun, which are mainly caused by the formation of ice crystals. The formation and growth of ice crystals will expand the volume of steamed stuffed bun. This is because the volume increases by about 9% after water generates ice, resulting in mechanical damage to cells or tissues. In serious cases, steamed stuffed bun will have cracks. After most of the water in steamed stuffed bun freezes, the concentration of the remaining part will increase. Improper operation may cause chemical changes such as protein freezing, denaturation and browning.

三、凍藏

3、 Frozen storage

凍藏是將凍結后的包子貯藏在低于-18℃的某一低溫環境中，使包子品質在合理的時間內得以保持的一種低溫保存方法。從理論上講，包子的凍藏溫度越低，則其凍藏期也越長。目前，我國冷庫的凍藏冷庫溫度 一般為-18℃到-20℃，這個條件基本滿足凍結包子的要求。

Frozen storage is a low-temperature storage method to store frozen steamed stuffed buns in a low-temperature environment below - 18 ℃ so that the quality of steamed stuffed buns can be maintained in a reasonable time. Theoretically, the lower the frozen storage temperature of steamed stuffed bun, the longer the frozen storage period. At present, the temperature of cold storage in China is generally - 18 ℃ to - 20 ℃, which basically meets the requirements of freezing steamed stuffed buns.

凍藏包子的品質取決于凍藏環境的溫度、相對濕度和空氣循環等主要因素。溫度波動對凍藏包子的品質和貯藏期影響嚴重，因為溫度波動會使細小冰晶快速長大，進而造成包子的損傷。相對濕度和空氣循環的控制可以減少凍藏包子的干耗。

The quality of frozen steamed stuffed bun depends on the temperature, relative humidity and air circulation of the frozen storage environment. Temperature fluctuation has a serious impact on the quality and storage period of frozen steamed stuffed buns, because temperature fluctuation will make small ice crystals grow rapidly and cause damage to steamed stuffed buns. The control of relative humidity and air circulation can reduce the dry consumption of frozen steamed stuffed buns.

從理論上來講，在-18℃時，包子在沒有損耗的情況下，一般可以保存1-2個月；在-30℃的凍藏溫度下，可以保存半年以上。凍藏溫度的選擇要綜合考慮包子品質、保質期長短以及能源等問題。

Theoretically, at - 18 ℃, steamed stuffed buns can be stored for 1-2 months without loss; It can be stored for more than half a year under the freezing storage temperature of - 30 ℃. The selection of frozen storage temperature should comprehensively consider the quality, shelf life and energy of steamed stuffed bun.

以上就是天方包子加盟給大家分享關于瓦楞紙箱耐破強度的所有內容。

The above is Tianfang steamed stuffed bun. Let's share all the contents about the bursting strength of corrugated boxes.

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This article is dedicated by the large meat cutter. For more information, please click: http://www.hbjjs.com We will answer your questions in detail. You are welcome to log in to the website and leave a message