食品科学中不同加工方法对食材品质的影响研究

摘 要：食品加工是将原始食材通过各种处理手段转化为具有更好可储藏性、便于消费和满足人们需求的食品产品的过程。随着社会经济的发展和人们对食物质量和多样化的追求，对食品科学中不同加工方法对食材品质的影响进行研究显得尤为重要。基于此，本文研究了食品科学中不同加工方法对食材品质的影响。

关键词：食品科学；加工方法；食材品质

Research on the Influence of Different Processing Methods on the Quality of Food Ingredients in Food Science

ZHANG Taiping， YI Xingyao

（Zhejiang Tiancao Biotechnology Co.， Ltd.， Huzhou 313000， China）

Abstract： Food processing is the process of transforming raw ingredients into food products with better storage ability， ease of consumption， and meeting people’s needs through various processing methods. With the development of social economy and people’s pursuit of food quality and diversity， it is particularly important to study the influence of different processing methods on food quality in food science. Based on this， the effects of different processing methods on food quality in food science were studied in this paper.

Keywords： food science; processing method; food quality

1 概述

1.1 食品科学

食品科学是一门研究食品的生产、加工、质量控制和安全性等方面的学科。（剩余4226字）