发酵工程技术在食品开发中的应用研究  

Research on the Application of Fermentation Engineering Technology in Food Development

作　　者：宋磊磊 SONG Leilei(Shandong Pingdu Economic Development Zone Management Committee,Pingdu 266700,China)

机构地区：[1]山东省平度经济开发区管理委员会,山东平度266700

出　　处：《食品安全导刊》2024年第26期152-155,共4页China Food Safety Magazine

摘　　要：为了深入探讨现代发酵工程技术在食品开发中的应用及其在提升产品质量和生产效率方面的潜力,本文详细研究了菌种选育、过程控制和分离技术等关键环节,并分析了这些技术在传统发酵产品、食品添加剂、单细胞蛋白和保健食品研发中的具体应用。结果表明,现代发酵工程技术不仅能够优化发酵工艺,提高产品的品质和稳定性,而且在推动食品工业的创新发展中发挥着重要作用。借助这些技术,食品行业将能够转向更加环保和高效的生产方式,为满足日益增长的市场需求奠定坚实的基础。In order to further explore the application of modern fermentation engineering technology in food development and its potential to improve product quality and production efficiency,this article conducts a detailed study on key links such as strain selection,process control,and separation technology,and analyzes the specific applications of these technologies in the research and development of traditional fermentation products,food additives,single-cell proteins,and health foods.The results indicate that modern fermentation engineering technology not only optimizes fermentation processes,improves product quality and stability,but also plays an important role in promoting innovative development in the food industry.With the help of these technologies,the food industry will be able to shift towards more environmentally friendly and efficient production methods,laying a solid foundation for meeting the growing market demand.

关 键 词：发酵工程技术 食品开发 菌种选育 

分 类 号：TS205.5[轻工技术与工程—食品科学]