速冻食品行业研究现状及发展趋势  

Research Status and Development Trend of Frozen Food Industry

作　　者：李志成 梁栩煜 潘振辉 白卫东[2] 刘晓艳[2] Li Zhicheng;Liang Xuyu;Pan Zhenhui;Bai Weidong;Liu Xiaoyan(Guangzhou Restaurant Group Likoufu Food Co.,Ltd.,Panyu 511442,China;Zhongkai Agricultural Engineering College,Guangzhou 510225,China)

机构地区：[1]广州酒家集团利口福食品有限公司,广东番禺511442 [2]仲恺农业工程学院,广东广州510225

出　　处：《现代食品》2020年第3期15-18,21,共5页Modern Food

基　　金：仲恺农业工程学院—广州酒家产学研合作项目“广式传统食品的研究与开发”(编号:D11820760);广东省研究生教育创新计划项目“仲恺农业工程学院—广州酒家集团利口福食品有限公司联合培养研究生示范基地”。

摘　　要：近年来,速冻食品行业在我国快速发展,迅速形成了规模较大的食品市场。目前,从我国速冻食品发展现状来看,虽然其在安全性、加工深度、货架期等各个方面还不够完善,但随着相关标准体系的完善、食品生产技术的不断提高、食品品质的提升及速冻食品市场的不断扩大等,速冻食品行业发展前景非常广阔。本文综述了速冻食品的发展现状并对速冻食品加工深度、安全性及货架期等方面进行了分析。In recent years,China’s quick-frozen food industry has developed rapidly,and has rapidly formed a variety of food manufacturing industries with large scale.At present,from the current development status of quick-frozen food in China,although it is not perfect in terms of safety,processing depth,shelf life,etc.,with the improvement of relevant standard systems,the continuous improvement of food production technology,the improvement of food quality and the quick-frozen food market continues to expand,and so on,making the quick-frozen food industry have great development prospects.This paper reviews the development status of quick-frozen food and considers the processing depth,safety and shelf life of quick-frozen food.

关 键 词：速冻食品 加工深度 安全 货架期 

分 类 号：F426[经济管理—产业经济]