摘要
根状茎类冲调型方便食品是以根状茎类为主要原材料,不掺加或选择性掺加一种或几种其他辅料,经清洗、烘炒、散热、碾磨、粉化、包装制成的能开袋即食或冲饮的方便型食品。企业规范标准的编制须遵循“先进性、耐用性、系统性、合理性”的原则,尽可能接轨国内的相关食品安全国家标准,注重标准中各条款的可操作性。本文主要分析根状茎类冲调型方便食品的各项系统化的要求及数据的整理,通过这些研究能更便捷准确地标准化某样产品。
Rhizome instant food is a kind of convenient food made of rhizome as the main raw material,without adding or selectively adding one or several other auxiliary materials,after cleaning,baking,cooling,grinding,pulverization and packaging,which can be used for open bag instant food or instant drink.The preparation of enterprise standards shall follow the principle of“advanced,durable,systematic and reasonable”,and be in line with the relevant national food safety standards in China as far as possible,and pay attention to the operability of the provisions in the standards.This paper mainly analyzes the systematic requirements and data sorting of rhizome instant food.Through these studies,a certain product can be standardized more conveniently and accurately.
作者
吴倩倩
WU Qianqian(Shanghai Xinrong Industrial Co.,Ltd.,Shanghai 201611,China)
出处
《现代食品》
2023年第2期45-47,共3页
Modern Food
作者简介
吴倩倩(1990-),女,本科,助理工程师,研究方向为方便食品企业标准。
