焙烤食品添加剂的使用及发展探讨  

Discussion on the Use and Development of Baking Food Additives

作　　者：何名芳 涂家涛 HE Mingfang;TU Jiatao(Ganzhou Agricultural School,Ganzhou 341000,China)

机构地区：[1]赣州农业学校,江西赣州341000

出　　处：《食品安全导刊》2022年第3期139-141,共3页China Food Safety Magazine

摘　　要：焙烤食品是人们日常生活中食用较多的食品,其加工企业遍布于城乡各地区。部分企业为了提高企业经济效益,会违规使用食品添加剂,对消费者健康产生严重威胁。对此,本文阐述了焙烤添加剂的历史以及作用,介绍了焙烤食品中添加剂的应用要点,并提出食品添加剂未来的发展趋势,希望能为相关单位与人员提供参考。Baked food is the food that people eat more in their daily life,and its processing enterprises are all over urban and rural areas.In order to improve the economic benefits of enterprises,some enterprises will illegally use food additives,which poses a serious threat to the health of consumers.In this regard,this paper expounds the history and function of baking additives,introduces the application points of additives in baking food,and puts forward the future development trend of food additives,hoping to provide reference for relevant units and personnel.

关 键 词：焙烤 食品添加剂 消费者 

分 类 号：TS202.3[轻工技术与工程—食品科学]