基于食品安全营养视角的面点加工工艺研究
Research on Noodle Processing Technology from the Perspective of Food Safety and Nutrition
覃曲虹1
作者信息
- 1. 广西农业职业技术大学,广西南宁 530000
- 折叠
摘要
本文从食品安全与营养视角出发,系统研究面点加工品质的影响因素,提出通过优选优质面粉与营养强化剂、优化酵母发酵工艺与菌种筛选、精准控制油脂用量与添加剂使用等措施,可明显改善面点的感官品质、提升营养价值、延长货架期,同时最大限度地降低食品安全风险.该研究可为面点加工企业的转型升级提供的思路与对策.
Abstract
This article systematically studies the influencing factors of pastry processing quality from the perspective of food safety and nutrition.It proposes measures such as selecting high-quality flour and nutritional fortifiers,optimizing yeast fermentation processes and strain screening,and accurately controlling the amount of oil and additives used.These measures can significantly improve the sensory quality of pastry,enhance its nutritional value,extend its shelf life,and minimize food safety risks.This study can provide ideas and strategies for the transformation and upgrading of pastry processing enterprises.
关键词
面点加工/食品安全/营养强化/酵母发酵/油脂与添加剂Key words
pastry processing/food safety/nutritional reinforcement/yeast fermentation/oils and additives引用本文复制引用
出版年
2024
NETL
NSTL
万方数据