食品科學(xué)中不同加工方法對食材品質(zhì)的影響研究

摘 要：食品加工是將原始食材通過各種處理手段轉(zhuǎn)化為具有更好可儲藏性、便于消費和滿足人們需求的食品產(chǎn)品的過程。隨著社會經(jīng)濟(jì)的發(fā)展和人們對食物質(zhì)量和多樣化的追求，對食品科學(xué)中不同加工方法對食材品質(zhì)的影響進(jìn)行研究顯得尤為重要?；诖耍疚难芯苛耸称房茖W(xué)中不同加工方法對食材品質(zhì)的影響。

關(guān)鍵詞：食品科學(xué)；加工方法；食材品質(zhì)

Research on the Influence of Different Processing Methods on the Quality of Food Ingredients in Food Science

ZHANG Taiping， YI Xingyao

（Zhejiang Tiancao Biotechnology Co.， Ltd.， Huzhou 313000， China）

Abstract： Food processing is the process of transforming raw ingredients into food products with better storage ability， ease of consumption， and meeting people’s needs through various processing methods. With the development of social economy and people’s pursuit of food quality and diversity， it is particularly important to study the influence of different processing methods on food quality in food science. Based on this， the effects of different processing methods on food quality in food science were studied in this paper.

Keywords： food science; processing method; food quality

1 概述

1.1 食品科學(xué)

食品科學(xué)是一門研究食品的生產(chǎn)、加工、質(zhì)量控制和安全性等方面的學(xué)科。（剩余4226字）