国内外焙烤食品分类比对研究  

Classification Comparison of Baked Food in Domestic and Overseas

作　　者：李昊 古志华[1] 李文莉 朱榕 康小斐 LI Hao;GU Zhihua;LI Wenli;ZHU Rong;KANG Xiaofei(Shenzhen Institute of Standards and Technology,Shenzhen 518000,China)

机构地区：[1]深圳市标准技术研究院,广东深圳518000

出　　处：《食品安全导刊》2023年第12期188-192,共5页China Food Safety Magazine

摘　　要：食品分类体系是科学规范食品类别分类的基准,用于界定食品的属性归类,对于食品行业分类监管、食品产品标准框架体系合理构建、食品添加剂合理规范使用等具有指导性作用,是开展食品研究、食品内外贸易的重要数据基础,也是食品数据的最终使用工具。本文通过整理国内外焙烤食品分类体系,比对分析差异,形成分类索引,为国内外焙烤食品的研究及食品安全标准比对提供参考。The food classification system is the benchmark for scientifically standardizing the classification of food categories,used to define the attribute classification of food,and has guiding roles in guiding the classification and supervision of the food industry,the rational construction of the food product standard framework system,and the rational and standardized use of food additives.It is an important data base for conducting food research and food internal and external trade,and is also the ultimate tool for using food data.This article aims to provide references for the study of baked foods at home and abroad and the comparison of food safety standards by sorting out the classification systems of baked foods at home and abroad,comparing and analyzing differences,and forming a classification index.

关 键 词：焙烤食品 分类体系 比对研究 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]