中国应急食品现状与发展  

Status and Progress of Chinese Emergency Food

作　　者：於晓敏 程梦蓉 亓树艳[1] 张雅利[1] YU Xiaomin;CHENG Mengrong;QI Shuyan;ZHANG Yali(School of Life Science and Technology,Xi'an Jiaotong University,Xi'an 710049)

机构地区：[1]西安交通大学生命科学与技术学院

出　　处：《食品工业》2019年第12期236-240,共5页The Food Industry

基　　金：陕西省自然科学基金（2018JM7055）

摘　　要：应急食品是紧急条件下用来维持生存的重要救援物资。我国的应急食品种类较少,且不能满足人群基本的营养需求,救援过程中人群普遍出现营养素缺乏的现象,在应急食品的研发和市场规范化方面与发达国家差距较大。因此,我国需加大应急食品研究方面的科研投入,研制出营养丰富、功能性强的专用救援食品。对我国应急食品的发展现状、存在问题、发展趋势以及研发策略进行了研究,指出未来应急食品的研发方向将向功能型转换,按照特殊环境和人群的要求进行量体裁衣的研发。纳米技术、生物技术等高新技术的发展会为功能性应急食品的开发提供不竭的动力。Emergency food is defined as a specially food to sustain life in a state of emergency. At present, nutrient deficiency and monotonous product types are the major constraints on application of emergency food. Emergency food in our country still cannot satisfy the people’s basic need. In recent years, it has developed with certain achievement. While compared with the research level and the market standardization of emergency food in developed countries, ours is still left far behind. Furthermore, scientific research investment must be increased to develop nutritious, targeted and dedicated food. The paper gives an overview on status and progress, problems, trends, research strategies of Chinese emergency food. Future, it will be functional to ensure the emergency food meets all of needs in the special environment and population of the urgent condition. Moreover, it will be developed creatively in the integration and coupling of advanced technology. The advanced technology, such as nanotechnology and biotechnology, drives the emergency food to make technological innovation exhaustibly.

关 键 词：应急救援食品 功能性 营养 高新技术 

分 类 号：F426.82[经济管理—产业经济] TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]