生物催化技术带来天然复合调味品  

Biocatalytic Technology Brings Natural Compound Condiments

作　　者：林长青 

机构地区：[1]广东佳隆食品股份有限公司,广东普宁515300

出　　处：《现代食品》2017年第11期69-70,共2页Modern Food

摘　　要：随着世界科技水平的不断提高,生物技术研究越来越受到各行各业的重视,尤其在对复合调味品方面的钻研让我国生物科技更进一步。食品安全问题一直以来都是受群众高度重视的,生物催化技术的应用与发展为食品安全带来了保障。中科院天津工业生物技术研究所的研究人员通过利用绿色催化技术代替化学合成产品,研究出更天然、更安全的调味品,保证了食品调味品中的鱼肉骨蛋白的营养物质含量,进一步保证了食品的安全,也更加体现了生物技术对人们日常生活的带来的作用。本文将针对生物催化技术对复合调味品的影响进行深入的研究和讨论。With the advancement of the global science and technology, the study of biological technology has been paid highly attention by all walks of life, especially, our country's biological science and technology has been progressed forward by the study of compound condiments. The problem of food safety is always highly paid attention to by the ordinary people, but the application and development of biocatalytic technology brings the insurance to the food security. A more natural and safer condiment has been made through the effort of the researchers of the research department of Tianjin Industry Biological Technology of Chinese Academy of Sciences, which can guarantee the content of nutrition material of fish bone protein involved in the food condiments and furtherly guarantee the food safety, and embody the function of the improvement of biological technology to people's daily life. The study and discussion of this paper is based on biocatalytic technology to the influence of compound condiments.

关 键 词：生物催化技术 绿色生物 复合调味品 食品安全 

分 类 号：TS264.2[轻工技术与工程—发酵工程]