复合调味料配方优化与食品安全性评价  

Optimization of Compound Seasoning Formulations and Food Safety Evaluation

作　　者：张伟科 ZHANG Weike(Henan Jinghua Food Science and Technology Development Co.,Ltd.,Jiaozuo 454850,China)

机构地区：[1]河南京华食品科技开发有限公司,河南焦作454850

出　　处：《现代食品》2024年第13期162-164,178,共4页Modern Food

摘　　要：本文深入探讨了复合调味料配方优化过程中应遵循的原则,包括平衡性原则、安全性原则和可持续性原则等;讨论了复合调味料配方的多种优化方法,包括成分配比的精细调整、现代仪器设备的应用以及统计模型的优化等;系统地分析了复合调味料的安全性评价方法,涵盖了毒理学评估、微生物测试、重金属及污染物检测、稳定性测试等方面,并提出了建立综合的安全评估框架、提升实验室测试能力、建立风险管理和追踪系统以及持续加强监督与审查等建议,以确保复合调味料的优化不仅可以满足市场需求,还能保证消费者的健康安全。This paper thoroughly explores the principles that should be followed in the optimization process of compound seasonings,including the principles of balance,safety,and sustainability.It also discusses various optimization methods based on these principles,such as fine-tuning of ingredient ratios,the application of modern instrumental techniques,and optimization through statistical models.Moreover,a systematic analysis of the safety evaluation methods of compound seasonings is presented,covering aspects such as toxicological assessments,microbiological testing,heavy metals and contaminants detection,and stability tests,and suggestions are put forward,such as establishing a comprehensive safety assessment framework,improving laboratory testing capabilities,establishing risk management and tracking system,and continuously strengthen supervision and review,in order to ensure that the optimization of compound seasonings not only meets market demands but also ensures consumer health and safety.

关 键 词：复合调味料 配方优化 食品安全性评价 

分 类 号：TS264[轻工技术与工程—发酵工程]