Mantou, a traditional Chinese food, is widely consumed in the North China due to its nutritional value and good mouth-feel. However, its current family-style production is impeded due to short shelf-life caused by mold and starch retrogradation. The current packaging and storage methods are not efficient enough for mantou preservation. Recently, a novel, hot online package technology has attracted attention due to its high processing efficiency and low cost. Most importantly, by using this methodology, secondary contamination by microbes can be avoided and starch retrogradation can be markedly delayed, with mantou shelf-life under room temperature extended from a few to at least 90 days without any additives. In this review, the mechanisms of mantou quality deterioration are explained and the advantages of hot package technology addressed and compared with other packaging methods, such as frozen chain storage. In this way, not only wheat, but also other grains (including whole-grains) and ingredients may be mantou constituents, to enhance nutrition of traditional mantou. There is now a technological opportunity for mantou to become a more nutritious, sustainable and affordable foodstuff in local communities.
馒头因营养佳、口感好，是中国北方地区广泛消费的传统主食。但市场上馒头 因霉菌污染和淀粉老化问题而严重地影响了货架期，目前常用的包装和贮存方 法已不能满足馒头的保藏需求。最近，一种高效实惠的新型馒头在线包装技术 引起了市场的普遍关注。该方法可同时实现控制馒头的二次污染和延缓淀粉老 化，在不添加任何食品添加剂的条件下馒头可常温下保鲜从几天延至90 天。 本综述介绍了馒头的品质劣变机理，并将热包装与传统的冷链贮存进行了技术 对比分析。采取热包装技术，不但可进行小麦馒头的生产，而且还可添加较多 的全谷物面粉以及其他谷物原料生产全谷物馒头，改善其营养价值。无菌在线 热包装技术已成为中国新的营养、可持续以及实用的新型加工技术。.