方便面汤料的现状及发展趋势  

The current situation and tendencies of instant noodle seasonings

作　　者：吴丽[1] 梁剑锋[1] 刘婷婷[1] 余精中[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《江苏调味副食品》2007年第1期6-9,41,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：为了更好地开发方便面汤料,该文介绍了方便面汤料的现状及汤料生产中存在的问题,详述了方便面汤料中生产科技化、原料天然化、风味个性化、卫生安全化和营养健康化等5个发展趋势,最后分析介绍了功能性调味料、低能量调味料、骨汤汤料和低盐保健化汤料等几种顺应市场需求的特色汤料。In order to have a better development of instant noodles seasonings,the present situations and current problems of instant noodle seasonings are introduced.Altogether there are five developing tendencies,they are technical production,natural materials,unique flavor,safe hygiene and nutritional health.Several special seasonings,such as functional condiments,low-energy condiments,bone seasonings,and low-salty health-care seasonings are also analyzed.

关 键 词：方便面 汤料现状 发展趋势 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]