| 食品配方设计 |
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| 引用本文： | 王盼盼. 食品配方设计[J]. 肉类研究, 2010, 0(7): 70-77 |
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| 作者姓名： | 王盼盼 |
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| 作者单位： | 西南大学,食品学院,重庆,400716 |
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| 摘 要： | 优质的产品首先要有科学合理的配方,食品配方设计就是把主体原料和各种辅料配合在一起,组成多组分体系,其中每一个组分都起到一定的作用。食品配方设计可以分为:主体骨架设计、调色设计、调香设计、调味设计、品质改良设计、防腐保鲜设计、功能营养设计。本文综述了食品配方设计中的七个步骤。
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| 关 键 词： | 设计 主体骨架 调色 调香 调味 品质改良 防腐保鲜 功能 |
Design of Food Formulation |
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| WANG Panpan. Design of Food Formulation[J]. Meat Research, 2010, 0(7): 70-77 |
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| Authors: | WANG Panpan |
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| Affiliation: | WANG Panpan (Food Science College, Southwest University, 400716, Chongqing, China) |
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| Abstract: | A scientific and reasonable formula must be had for quality products. Food formulation is that the main raw materials and various accessories are mixed together to form a multi-component system. Each component can play an important role in this system. Food formulation can be divided into seven steps which includes main frame design, color design perfumer design, seasoning design, quality design, preservative design and function design. The article summarized the seven steps. |
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| Keywords: | design main frame color perfumer seasoning quality preservative function |
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