食品專(zhuān)業(yè)術(shù)語(yǔ)

1、食品工業(yè)基本術(shù)語(yǔ)Fundamentaltermsoffoodindustry2.1 食品food2.1.1 動(dòng)物性食品foodofanimalorigin(animalfood)2.1.2 植物性食品vegetablefood(plantfood)2.1.3 傳統(tǒng)食品traditionalfood2.1.4 干制食品dehydratedfood2.1.5 糖制食品confectionery2.1.6 腌制品curingfood2.1.7 烘焙食品bakery2.1.8 熏制食品smokingfood2.1.9 膨化食品puffedfood(extrudedfood)2.1.10 速凍食品qui

2、ck-frozenfood2.1.11 罐藏食品cannedfood2.1.12 方便食品convenientfood(fastfood,preparedfood,instantfood)2.1.13 特殊營(yíng)養(yǎng)食品foodofspecialnutrients2.1.13.1 嬰幼兒食品infantorbabyfood2.1.13.2 強(qiáng)化食品nutrientfortifiedfood2.1.14 天然食品naturalfood2.1.15 摸擬食品imitationfood2.1.16 預(yù)包裝食品prepackagedfood2.2 食品制造foodmanufacturing2.3 食品力工f

3、oodprocessing2.4 食品工業(yè)foodindustry2.5 食品資源foodresource2.6 食品新資源newresourceforfood2.7 原料rawmaterial2.8 配料ingredient2.8.1 主料majoringredient(majormaterial)2.8.2 輔料minoringredient2.8.3 食品添加劑foodadditive2.8.4 食品營(yíng)養(yǎng)強(qiáng)化劑foodenrichment2.8.5 加工助劑processingaid2.8.6 酶enzyme2.9 配料表listofingredients2.10 配方formula2.

4、11 食品包裝材料packagingmaterialforfood2.12 食品包裝容器foodcontainer2.13 軟包裝flexiblepackage2.14 硬包裝rigidpackage2.15 食品標(biāo)簽foodlabelling2.16 保質(zhì)期dateofminimumdurability2.17 保存期use-bydate2.18 食品質(zhì)量foodquality2.19 食品質(zhì)量管理foodqualitycontrol2.20 食品質(zhì)量監(jiān)督foodqualitysupervision2.21 食品質(zhì)量檢驗(yàn)foodqualityinspection2.22 食品衛(wèi)生foodhy

5、giene(foodsafety)2.23 食品營(yíng)養(yǎng)foodnutrition2.24 食品成分foodcomposition2.25 食品分析foodanalysis2.26 食品工業(yè)標(biāo)準(zhǔn)化foodindustrystandardization2.27 食品標(biāo)準(zhǔn)foodstandard2.27.1 食品產(chǎn)品標(biāo)準(zhǔn)foodproductstandard2.27.2 食品衛(wèi)生標(biāo)準(zhǔn)foodhygienicstandard2.27.3 食品廠(chǎng)衛(wèi)生規(guī)范hygieniccodeoffoodfactory2.27.4 食品分析方法標(biāo)準(zhǔn)foodanalysingstandardmethed2.28 良好加工規(guī)

6、范goodmanufacturingpractice(GMP)2.302.312.322.332.34食品生產(chǎn)許可證食品產(chǎn)品合格證食品衛(wèi)生許可證食品衛(wèi)生合格證食品工業(yè)副產(chǎn)品2.29 危害分析關(guān)鍵控制點(diǎn)hazardanalysisandcriticalcontrolpoint(HACCP)foodproductionlicencefoodproductqualificationfoodhygienelicencefoodhygienequalificationby-productoffoodindustry5.1 糧食grain5.2 糧食制品cerealproduct5.3 肉制品meatpr

7、oduct5.4 食用油脂edibleoilandfat5.5 食糖sugar5.6 乳制品dairyproduct5.7 水產(chǎn)品seafood5.8 水果制品fruitproduct5.9 蔬菜制品vegetableproduct5.10 植物蛋白食品vegetableproteinfood5.11 淀粉制品starch-basedproduct5.12 蛋制品eggproduct5.13 糕點(diǎn)pastry5.14 糖果candy5.15 調(diào)味品condiment(seasoning)5.16 食用鹽ediblesalt(foodgradesalt)5.17 飲料酒alcoholicdrin

8、k5.18 無(wú)酒精飲料non-alcoholicdrink(softdrink)5.19 茶tea原料清理rawmaterialhandling(rawmaterialcleaning)原料預(yù)處理pretreatmentofrawmaterial酸處理acidtreatment硫處理sulphuringtreatment堿處理alkalitreatment粉碎grinding破碎cracking(crushing)打漿mashing攪拌mixing分離separation離心分離centrifugalseparation過(guò)濾filtration膜分離membraneseparation篩分sc

9、reening(sifting)沉降precipitation濃縮concentration蒸儲(chǔ)distillation精微rectification(distilling)蒸發(fā)evaporation閃蒸flashevaporation離子交換ionexchange吸附adsorption吸收absorption解吸deabsorption干燥drying脫水dehydration復(fù)水rehydration浸取extraction壓榨pressing孚L化emulsifying均質(zhì)homogenizing發(fā)酵fermentation釀造brewing糊化gelatinization凝沉retr

10、ogradation液化liquifying(liquefaction)糖化saccharification(conversion)氫化hydrogenation嫩化tenderization軟化softening營(yíng)養(yǎng)強(qiáng)化fortification(enrichment)膨化extrusion(puffing)精制refining精煉refining烘焙baking熏制smoking保鮮refreshment(refreshing)冷藏coldstorage凍藏frozenstorage速凍quick-freezing氣調(diào)貯藏storageincontrolledatmosphere干制保藏d

11、ryingpreservation(preservedbydehydration;dryingprocess)腌制保藏curingpreservation(preservedbycuringprocess)鹽漬salting醬漬saucing糖漬sugaring酸漬pickling糟漬curedorpickledwithgermentedgrains輻照保藏irradiationpreservation化學(xué)保藏chemicalpreservation成熟ripening后熟maturation滅菌sterilization超高溫瞬時(shí)滅菌ultrahightemperatureshorttime

12、sterilization商業(yè)無(wú)菌commercialsterilization¥肖毒disinfection巴氏消毒pasteurization接種inoculation培菌cultivation染菌microbiologicalcontamination(contamination)食品包裝foodpackaging(foodpacking,foodpackage)真空包裝vacuumpacking充氣包裝gasflushpackaging(gaspacking)無(wú)菌包裝asepticpackaging(asepticpacking)營(yíng)養(yǎng)素nutrient蛋白質(zhì)protein粗蛋

13、白質(zhì)crudeprotein植物蛋白vegetableprotein動(dòng)物蛋白animalprotein蛋白質(zhì)營(yíng)養(yǎng)學(xué)評(píng)價(jià)nutritionalevaluation蛋白質(zhì)變性proteindenaturation蛋白質(zhì)互補(bǔ)complementaryactionofprotein氨基酸aminoacid必需氨基酸essentialaminoacid脂肪fat(oilandfat)粗脂肪crudefat脂肪酸fattyacid飽和脂肪酸saturatedfattyacid不飽和脂肪酸unsaturatedfattyacid碳水化合物carbohydrate有效碳水化合物effectivecarbohy

14、drate粗纖維crudefiber膳食纖維dietaryfiber礦物質(zhì)mineralmatter微量元素traceelement維生素vitamin脂溶性維生素liposolublevitamin(fatsolublevitamin)水溶性維生素watersolublevitamin每日推薦的營(yíng)養(yǎng)素供給量(RDA)recommendeddailynutrientallowance營(yíng)養(yǎng)價(jià)值nutritionalvalue水分moisturecontent水分活度wateractivity熱量calorie固形物solidcontent可溶性固形物solublesolid不溶性固形物insol

15、ublesolid食品污染foodcontamination生物性污染biologiccontamination化學(xué)性污染chemicalcontamination放射性污染radioactivecontamination重金屬heavymetal微生物毒素microbialtoxin農(nóng)藥殘留residueofpesticide獸藥殘留residueofveterinarydrug食物中毒foodpoisoning酸敗rancidity腐敗spoilage霉變mould褐變browning食物安全毒理學(xué)評(píng)價(jià)toxicologicalevaluationforfoodsafety人體每日允許攝入

16、量(ADI)acceptabledailyintake(ADI)食品感官檢驗(yàn)sensoryanalysis(sensoryevaluation)感官特性organolepticattribute食品理化檢驗(yàn)foodphysicalandchemicalanalysis灰分ash總糖totalreducingsugar還原糖reducingsugar酸度acidity總酸t(yī)otalacid碘價(jià)iodinevalue酸價(jià)acidvalue過(guò)氧化值peroxidevalue食品微生物學(xué)檢驗(yàn)foodmicrobiologicalanalysis菌落總數(shù)totalplatecount大腸菌群colifo

17、rm致病菌pathogenicbacterium抗生素antibioticindispensable(essential)aminoacids(IDAA)(必需氨基酸)threoninetryptophanlysineleucineisoleucinemethioninevalinephenylalainehistidinephenylethioninen.生化蘇氨酸n.生化色氨酸，n.賴(lài)氨酸n.生化亮氨酸，白氨酸n.生化異亮氨酸n.生化蛋氨酸，甲硫氨酸n.生化繳氨酸n.苯基丙氨酸，苯丙氨酸n.生化組氨酸，組織氨基酸n.化乙硫氨基酪酸n.化苯基dispensable(nonessential)aminoacids(DAA)非必需氨基酸：taurinecysteinetyrosineargininedailyintakes(ADI)n.?；撬幔﹏.化半胱氨酸，疏基丙氨酸n.生化