调味品的发展趋势及产品开发构想(1)

:1000-9973(2005)11-0004-05,,(,100083):,,:;;:TS26412:AAbstract:Alongwiththerapiddevelopmentofcondimentsproduction,compoundandconvenientproducts,aswellasthenutritionallymodifiedandfortifiedproductswellrepresentedthedirec2tionoffuturedevelopment.Inthisarticle,thetrendoftheindustryishighlightedandthenewi2deasinproductdevelopmentarediscussed.Keywords:condiments,trends,productdevelopment,,,,,,,1,,2002380.5[1],,,,,,,,80%,20%[2],1kg,,,,,,,,,1.1,,:2005-07-10:(1966-),,,No.11Nov.200511200511CHINACONDIMENT©1995-2006TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.,,,,25,,,,80%,20%,120[3],;,;,,,,,,,1.2/5:,;,;,,,,,,,1.3,,,:,;,,,,1.4,:,,,511©1995-2006TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.,,,;,1.5,,,,A,,,,;,1.6,,,,,,;,1.7,,,,,,,,,,,,,1.8,,,,,2,,,,,6321©1995-2006TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.,,2.1,;,,;,,,,AB2,B1[4],,2.2,,,,;,;,,,,2.3,,,[5];,[6];;2.4,,,,,,,,,,,,,2.5,10%711©1995-2006TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.,,,,,3,,,,,,,,,,,,,,,;,,,,,,:[1],,.[J].,2003,(1):32-331[2],,.[J],,2005,(2):7-101[3],[J],,2003,(4):8-91[4]1[J]1,2004,2(12):919-9221[5]WolfB,WoleverTMS,LaiCS1Effectsofabeveragecontaininganenzymaticallyinduced-viscositydietaryfiber,withorwithoutfructose,onthepostprandialglycemicresponsetoahighglycemicindexfoodinhumans[J].EurJClinNutr,2003,(57):1120-271[6]Rivellese,AngelaA.a,Maffettone,Adaa,Vessby,Bengtb.ffectsofdietarysaturated,monounsaturatedandn-3fattyacidsonfastinglipoproteins,LDLsizeandpost-prandiallipidmetabolisminhealthysubjects.Atherosc2lerosis,2003,(167):149-1581(13)[5],.[M].:,1987,3.[6],.[J].,2004,(3):20-22.[7].[M].:,1987,3.[8].()[M].:,1997,10.[9].[J].,2002,(1):11-12.[10],,.[J].,2004,(10):22-24.8321©1995-2006TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.