食品实验室中蜜饯及干制食品制备设备选择  

Selection of Equipment for the Preparation of Preserved Fruits and Dried Foods in Food Laboratories

作　　者：郑淑楷 周海练 程穗琼 陈健杨 ZHENG Shukai;ZHOU Hailian;CHENG Suiqiong;CHEN Jianyang(National Quality Testing Center for Processed Food(Guangdong),Guangzhou Inspection and Certification Group Co.,Ltd.,Guangzhou 511447)

机构地区：[1]广州检验检测认证集团有限公司,国家加工食品质量检验中心(广东),广州511447

出　　处：《食品工业》2024年第5期80-84,共5页The Food Industry

基　　金：广州检验检测认证集团有限公司科技项目。

摘　　要：食品检验中样品的制备是保证检验工作准确性和真实性的重要环节。有关样品制备的标准大多停留在对样品数量、检验方法上的要求,未能关注到样品在制备上可能存在的困难。一些特殊样品制备耗时耗力,是阻碍提高检验工作真实性、准确性、时效性的一大困难。以蜜饯和干制食品这2类食品为研究对象,尝试不同制备设备,结合冷冻粉碎技术,最终得到符合检验要求的成品,进行总结分析。以期为样品制备工作的进步做出帮助,为食品检验工作在样品制备上的研究提供参考。Sample preparation is an important link of food inspection to ensure the accuracy and authenticity. The standards for sample preparation pay close attention to the requirements of sample quantity and testing methods, and fail to pay attention to the possible difficulties in sample preparation. The preparation of some special samples is time-consuming and labor-intensive, which is a major obstacle to improving the authenticity, accuracy, and timeliness of food inspection.Taking preserved fruits and dried foods as the research objects, a summary and analysis is conducted on how to use different preparation equipment combined with freeze crushing technology to obtain finished products that meet inspection requirements. Hope to contribute to the progress of sample preparation work and provide reference for food inspection in sample preparation research.

关 键 词：食品检验 样品制备 蜜饯 干制食品 制备设备 冷冻粉碎 

分 类 号：TS203[轻工技术与工程—食品科学]