摘要
在人们生活水平不断提升的今天,人们的膳食结构随之发展变化,导致微量元素与营养成分缺乏的情况频发。调味品作为膳食结构的组成部分,具有广泛的应用范围,需要对其进行营养强化处理,以满足消费者的营养需求。该次研究阐述了调味品营养化技术的主要组成部分,包含原料营养化处理、营养强化剂合理化应用以及调味品营养化加工工艺设定三个方面。同时,明确了调味品营养化技术会逐渐走向生产设备集成化、生产工艺搭配多样化以及营养强化能力提升的发展趋势,为日后的调味品发展提供了理论基础。
With the continuous improvement of people's living standards,people's dietary structure develops and changes accordingly,resulting in the lack of trace elements and nutrients.Condiment,as a part of dietary structure,has a wide range of application.It is necessary to strengthen the nutritional treatment to meet the nutritional needs of consumers.In this study,the main components of condiment nutrification technology are described,including nutritional treatment of raw materials,rational application of nutritional fortifier and condiment nutrification processing technology.At the same time,it is clear that the development trend of condiment nutrification technology will gradually move towards the integration of production equipment,diversification of production technology and improvement of nutritional strengthening ability,which have provided a theoretical basis for the future development of condiment.
作者
陈雪
李宁
周劝娥
CHEN Xue;LI Ning;ZHOU Quan-e(Sanya Institute of Technology,Sanya 572000,China;Anhui Normal University,Wuhu 241002,China;Pingliang Food Inspection and Testing Center in Gansu Province,Pingliang 744000,China)
出处
《中国调味品》
CAS
北大核心
2021年第12期193-195,共3页
China Condiment
基金
甘肃省市场监管局科技项目(SSCJG-SP-201912)。
关键词
营养调味品
营养强化剂
品质
生产技术
nutritional condiment
nutritional fortifier
quality
production technology
