1、 Cooling

包子冷却是将包子的温度降低到环境温度和冰点温度之间的某一温度的过程。包子冷却是冷冻的必需前处理环节，本质上是一个换热降温过程，其目的是快速去除包子内部的热量，降低包子的温度，从而减缓包子中的各种生化反应速度并抑制微生物的生长繁殖，保证包子的良好品质及安全。冷却速度和冷却终温是影响包子品质的关键因素。一般地，快速冷却有利于保证包子的品质。

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、冻结

2、 Freeze

冻结是将包子中所含的水分，全部转变为冰的过程。速冻包子技术指标的判断可以有时间和距离两种方法：

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:

时间指标是：包子热中心温度从0℃降至-5℃，所用时间在30-60分钟。

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.

距离指标是：包子-5℃冻结面的推进速度达到 5-20厘米/小时。（这个有点抽象了，我们会在以后的文章中详细解释）

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)

包子在冻结过程中将发生各种物理和化学变化，这些变化主要是由冰晶的生成引起的。冰晶的形成和生长会使包子体积膨胀，这是因为水生成冰后，体积增加约 9%的缘故，从而造成细胞或组织的机械损伤，严重时包子将出现裂痕，包子中大部分水分结冰后，剩余的部分浓度增大，操作不当有可能将引起蛋白质冻结变性、褐变等化学变化。

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、冻藏

3、 Frozen storage

冻藏是将冻结后的包子贮藏在低于-18℃的某一低温环境中，使包子品质在合理的时间内得以保持的一种低温保存方法。从理论上讲，包子的冻藏温度越低，则其冻藏期也越长。目前，我国冷库的冻藏冷库温度 一般为-18℃到-20℃，这个条件基本满足冻结包子的要求。

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.

冻藏包子的品质取决于冻藏环境的温度、相对湿度和空气循环等主要因素。温度波动对冻藏包子的品质和贮藏期影响严重，因为温度波动会使细小冰晶快速长大，进而造成包子的损伤。相对湿度和空气循环的控制可以减少冻藏包子的干耗。

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.

从理论上来讲，在-18℃时，包子在没有损耗的情况下，一般可以保存1-2个月；在-30℃的冻藏温度下，可以保存半年以上。冻藏温度的选择要综合考虑包子品质、保质期长短以及能源等问题。

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给大家分享关于瓦楞纸箱耐破强度的所有内容。

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

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