炒货食品氧化和霉变的原因及对策探讨  

Discussion on the Causes and Countermeasures of Food Oxidation and Mildew in Fried

作　　者：周劲松 Zhou Jinsong(Qiaqia Food Co., Ltd., Hefei 230601, China)

机构地区：[1]洽洽食品股份有限公司,安徽合肥230601

出　　处：《现代食品》2019年第4期114-115,118,共3页Modern Food

摘　　要：随着社会经济的不断发展和人们生活水平的日益提高,民众对食品安全的要求越来越严格,炒货食品普遍存在氧化与霉变问题,影响着人们的身体健康。基于此,本文分析了炒货食品发生氧化与霉变的原因,分别从原料、加工工艺、储藏条件以及包装等角度阐述了防止食品氧化与霉变的有效对策。The continuous development of social economy, people’s living standards are increasing, the requirements for food safety more and more stringent, fried food has oxidation and mildew problems, affecting people’s physical health. Based on this, this paper analyzed the causes of oxidation and mildew of fried food, and expounded the effective countermeasures to prevent food oxidation and mildew from the angles of raw materials, processing technology, storage conditions and packaging, respectively.

关 键 词：炒货食品 食品氧化 食品霉变 

分 类 号：TS201[轻工技术与工程—食品科学]