复合调味品研究进展  

Research Status of Compound Seasonings

作　　者：李波 王建洲 王梁 韩一帆 徐炜桢 刘胜 祝贺 秦洋 于洋 LI Bo;WANG Jianzhou;WANG Liang;HAN Yifan;XU Weizhen;LIU Sheng;ZHU He;QIN Yang;YU Yang;无(College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo,Shandong 255314,China;Shandong Huachang Food Co.,Ltd.,Dezhou,Shandong 253600,China;College of Bioengineering,Sichuan University of Science and Engineering,Yibin,Sichuan 644000,China)

机构地区：[1]山东农业工程学院食品科学与工程学院,山东淄博255314 [2]山东华畅食品股份有限公司,山东德州253600 [3]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《农产品加工》2024年第19期78-84,共7页Farm Products Processing

基　　金：山东省技术创新引导计划项目(中央引导地方科技发展资金)(YDZX2023088);乡村振兴科技创新提振行动计划项目(2023TZXD046);鲁渝科技协作计划项目(CSTC2021JSCX-LYGGX0003)。

摘　　要：近年来,调味品市场年轻化趋势凸显,“懒人调料”逐渐成为厨房必备品,采用2种以上调味品为原料制成的可供安全食用的复合调味品,具有十分重要的经济意义。针对复合调味品的研究现状,首先对复合调味品的简介、分类、特点进行内容梳理及总结,然后结合固态复合调味品、液态复合调味品、复合调味酱的发展现状对当前复合调味品研究现状予以综合性论述,最后对复合调味品发展过程中的现存问题进行了总结。In recent years,the trend of youthfulness in the seasoning market has become prominent,and“lazy seasoning”has gradually become a must-have in the kitchen.Therefore,it is of great practical and economic significance to study the production of safe compound seasoning with two or more kinds of seasoning as raw materials.The article focused on the current research status of composite seasoning.Firstly,the introduction,classification,and characteristics of composite seasoning were summarized and summarized.Then,combined with the development status of solid composite seasoning,liquid composite seasoning,and composite seasoning,a comprehensive discussion was given on the current research status of composite seasoning.Finally,the existing problems in the development process of composite seasoning were summarized,providing theoretical support for enterprises,It also enriched existing literature.

关 键 词：复合调味品 现状 研究进展 存在问题 

分 类 号：TS264.2[轻工技术与工程—发酵工程]