摘要
中国美食文化博大精深,美食是生活的一部分,准确评价美食对于食品研究具有重要的意义。食品物性学是食品专业的一门基础性学科,同时也是食品生产加工过程中重要的理论基础。加强"食品物性学"课程建设,掌握食品物性学评价方法,做好"食品物性学"课程实践,能为食品的生产和加工带来极大的便捷。质构、色差、流变仪等已经在食品物性领域有广泛的应用,将食品物性学理论联系生产实践,并融入到美食感官评价体系中,将有助于客观、全面的评价美食的品质特征。
Chinese cate culture is broad and profound,becoming a part of life. Evaluation of cate accurately has potentially significant influence. Physical Properties of Foods is not only a basic discipline of food specialty,but also an important theoretical basis for food production and processing. Texture instrument, color difference meter, rheometer and other instruments have been widely used in the field of food. To strengthen the construction of Physical Properties of Foods,master the evaluation of food properties and perfect the curriculum practice can make it more convenient for food production and processing.Contacting Physical Properties of Foods with production practice,and associating with the evaluation system of cate would help evaluate the quality characteristics of food comprehensively and objectively.
出处
《农产品加工（下）》
2017年第12期80-82,共3页
Farm Products Processing
基金
国家自然科学基金面上项目(31371792)
扬州大学教改课题(YZUJX015-40B)
扬州大学中青年学术带头人资助(201606)
关键词
食品物性学
美食
感官评价
Physical Properties of Foods
cate
sensory evaluation
