GBT15091-1994 食品工业基本术语 - 下载地址.pdf

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中华人民共和国国家标准GBIT15091一94食品工业基本术语Fundamentaltermsoffood1主颐内容与适用范围本标准规定了食品工业常用的基本术语。本标准适用于食品工业生产、科研、教学及其他有关领域。2一般术语2.1食品food可供人类食用或饮用的物质，包括加工食品、半成品和未加工食品，不包括烟草或只作药品用的物质2.1-1动物性食品foodofanimalorigin(animalfood)动物体及其产物的可食部分，或以其为原料的加工制品。2.1.2植物性食品vegetablefood(plantfood)可食植物的根、茎、叶、花、果、籽、皮、汁，以及食用菌和藻类;或以其为主要原料的加工制品。2.1.3传统食品traditionalfood生产历史悠久，采用传统工艺加工制造，反映地方和/或民族特色的食品。2.1.4干制食品dehydratedfood将动植物原料经过不同程度的干燥制成的食品。同义词:脱水食品。2.1-5糖制食品confectionery以糖、乳、油脂、谷物、果仁、豆类、水果为主要原料，添加香料或其他食品添加剂制成的含糖擞较高的食品。同义词:撼食品。2.1.6腌制品curingfood采用腌制工艺制成的食品。2.1.7烘焙食品bakery采用烘焙工艺制成的食品。2.1.8熏制食品smokingfood采用烟熏工艺制成的食品。2.1.9膨化食品puffedfood(extrudedfood)采用膨化工艺制成的食品。2.1.10速冻食品quick-frozenfood采用速冻工艺制成的食品。2.1.11罐藏食品cannedfood~--~~.州.门----，~~~..~----一~~洲‘尸~----一~曰.口~，--国家技术监督局，994一06一03批准1994一12一01实施.www.bzxzk.com. Ge/T15091一94将原料或半成品加工处理后装入金属罐、玻璃瓶或软包装容器中，经排气、密封、加热杀菌、冷却等工序.制成的商业无菌食品。同义词:罐头食品2.112方便食品convenientfood(fastfood,preparedfood,instantfood)用工业化加工方式，制成便于流通、安全、卫生的即食或部分预制食品。2.1.13特殊营养食品foodofspecialnutrients通过调整食品的营养素的成分和/或含量比例，以适应某类特殊人群营养需要的食品。2.1.13.1婴幼儿食品infantorbabyfood适应婴幼儿生理特点和营养需要的食品。2.1.13.2强化食品nutrientfortifiedfood经强化工艺制成的食品。同义词:营养强化食品。2.1.14天然食品naturalfood生长在自然界，经粗(初)加工或不加工即可食用的食品。2.1.15模拟食品imitationfood用人工方法加工制成的、具有类似某种天然食品感官特性，并具有一定营养价值的食品。同义词:人造食品。2.1.16预包装食品prepackagedfood预先包装于容器中，以备交付给消费者的食品，2.2食品制造foodmanufacturing将食品原料或半成品加工制成可供人类食用或饮用的物质的全部过程2.3食品加工foodprocessing改变食品原料或半成品的形状、大小、性质或纯度，使之符合食品标准的各种操作。2.4食品工业foodindustry主要以农业、渔业、畜牧业、林业或化学工业的产品或半成品为原料，制造、提取、加工成食品或半成品，具有连续而有组织的经济活动工业体系2.5食品资源foodresource含有营养物质，对人和动物安全无害，可作为食品或食品原料的天然物质。2.6食品新资源newresourceforfood在我国新研制、新发现、新引进的，无食用习惯或仅在个别地区有食用习惯的，符合食品基本要求的物质。2.7原料rawmaterial加工食品时使用的原始物料。2.8配料ingredient在制造或加工食品时使用的并存在(包括以改性形式存在)于最终产品的任何物质。包括水和食品添加剂。2.8.1主料。ajoringredient(majormaterial)加工食品时使用量较大的一种或多种物料.2.8.2辅料minoringredient加工食品时使用量较小的一种或多种物料。2.8.3食品添加PJfoodadditive为改善食品的品质和色、香、味，以及为防腐和加工工艺的需要，加入食品中的化学合成物质或天然物质。.www.bzxzk.com. GB/'r15091一942.8.4食品营养强化剂foodenrichment为增强营养成分，加入食品巾的天然或人工合成的，属于天然营养素范围的食品添加刘。2.8.5加L助剂processingaid加工食品时，为满足工艺规程或达到质量要求而加入的物质。加入的物质一般不存在于最终产品中，但难免有残留物或衍生物。2.8.6酶enzyme由活细胞产生的生物催化剂。它可以改变食品组织内的化学反应速度，而自身不起变化.2.9配料表listofingredients将所有食品配料按加入量递减顺序而依次排列的一览表(清单)。2.10配方formula将食品所有配料的品名和相应加入量(或比例)列出的清单。2.11食品包装材料packagingmaterialforfood用于制造食品容器和构成产品包装的材料总称2.12食品包装容器foodcontainer将食品完全或部分包装，以作为交货单元的任何包装形式(箱、桶、罐、瓶、袋等)，也包括包装纸。2.13软包装flexiblepackage充填或取出内装物后，容器形状可发生变化的定形包装。其材料一般为纸、塑料薄膜、纤维制品、铝箔及其复合材料等。2.14硬包装rigidpackage充填或取出内装物后，容器形状基本不发生变化的定型包装。其材料一般为金属、陶瓷、玻璃、纸箱、硬质塑料等。2.15食品标签foodlabelling预包装食品容器上的文字、图形、符号，以及一切说明物2.16保质期dateofminimumdurability指在标签上规定的条件下，保持食品质量(品质)的期限。在此期限，食品完全适于销售，并符合标签上或产品标准中所规定的质量(品质);超过此期限，在一定时间内，食品仍然是可以食用的。同义词:最佳食用期。2.17保存期use-bydate指在标签上规定的条件下，食品可以食用的最终日期。超过此期限，产品质量(品质)可能发生变化，因此食品不再适于食用。同义词:推荐的最终食用期。2.18食品质量foodquality食品满足规定或潜在要求的特征和特性总和。反映食品品质的优劣2.19食品质量管理foodqualitycontrol对确定和达到食品质量要求所必需的全部职能和活动。2.20食品质量监督foodqualitysupervision根据国家有关法律、法规和标准(或合同)，对食品质量及生产条件进行评价、分析、处理等活动。2.21食品质量检验foodqualityinspection检查和验证食品质量是否符合标准或有关规定的活动。2.22食品卫生foodhygiene(foodsafety)为防止食品在生产、收获、加工、运输、贮藏、销售等各个环节被有害物质(包括物理、化学、微生物等方面)污染，使食品有益于人体健康、质地良好所采取的各项措施。同义词:食品安全。.www.bzxzk.com. Gs/T15091一942.23食品营养foodnutrition食品中所含的能被人体摄取以维持生命活动的物质及其特性的总称。2.24食品成分foodcomposition组成食品的各种物质组分。2.25食品分析foodanalysis用感官、理化或微生物学等方法，对食品的质量进行观察、测定和试验2.26食品工业标准化foodindustrystandardization在食品工业领域内，通过制定、发布和实施标准，达到统一，以获得食品工业的最佳秩序和良好社会效益2.27食品标准foodstandard食品工业领域各类标准的总和，包括食品产品标准、食品卫生标准、食品分析方法标准、食品管理标准、食品添加剂标准、食品术语标准等。2.27.1食品产品标准foodproductstandard为保证食品的食用价值，对食品必须达到的某些或全部要求所作的规定。食品产品标准的主要内容包括:产品分类、技术要求、试验方法、检验规则以及标签与标志、包装、贮存、运输等方面的要求。2.27.2食品卫生标准foodhygienicstandard为保护人体健康，对食品中具有卫生学意义的特性所作的统一规定。2.27.3食品厂卫生规范hygieniccodeoffoodfactory为保证食品的安全，对食品企业的选址、设计、施工、设施、设备、操作人员、工艺等方面的「7生要求所作的统一规定。2.27.4食品分析方法标准foodanalysingstandardmethod对食品的质量要素进行测定、试验、计量所作的统一规定，包括感官、物理、化学、微生物学、生物化学分析2.28R好加工规范goodmanufacturingpractice(GMP)生产(加工)符合食品标准或食品法规的食品所必须遵循的，经食品卫生监督与管理机构认可的强制性作业规范。GMP的核心包括:良好的生产设备和卫生设施、合理的生产工艺、完善的质量管理和控制体系2.29危害分析关键控制点hazardanalysisandcriticalcontrolpoint(HACCP)生产(加工)安全食品的一种控制手段:对原料、关键生产工序及影响产品安全的人为因素进行分析;确定加工过程中的关键环节，建立、完善监控程序和监控标准，采取规范的纠正措施同义词;HACCPe2.30食品生产许可证foodproductionlicence由食品管理部门审核食品生产厂的生产条件和技术水平后，发给准予生产某种食品的证件2.31食品产品合格证foodproductqualification由生产厂出示的表明某一食品产品经检验符合产品标准或有关规定的凭证。是食品产品质量保证文件的一种形式。2.32食品卫生许可证foodhygienelicence由食品卫生监督机构依照食品卫生法，按规定的程序对食品的生产、经营者进行食品卫生学全面检查，达到要求后颁发的许可证书。2.33食品卫生合格证foodhygienequalification由食品卫生监督机构按照食品卫生标准，对食品或食品生产、经营者进行分析，达到标准后签发的凭证.www.bzxzk.com. GB/T15091一942.34食品S业副产品by-productoffoodindustry在食品生产过程中，附带生产出来的非主要产品;或者利用生产过程中的下脚料、废料经综合利用加工生产的产品。3产品术语3.1粮食grain谷物和豆类的种籽、果实，薯类的块根、块茎，以及这些物质加工产品的统称。3.2粮食制品。realproduct以粮食为主要原料，加工制成的食品。3.3肉制品meatproduct以畜禽的可食部分为主要原料，加工制成的食品。3.4食用油脂edibleoilandfat可食用的甘油三脂肪酸醋的统称，分为动物油脂和植物油醋。一般常温下呈液体状的称油，呈固体状的称脂。3.5食糖sugar一般指用甘蔗或甜莱精制的白砂糖或绵白糖;食品工业用糖还有淀粉糖浆、怡精、葡萄糠、乳糖等‘3.6乳制品dairyproduct以牛乳、羊乳等为主要原料加工制成的各种制品。3.7水产品seafood以可食用的水生动植物(鱼、虾、贝、藻类等)为主要原料，加工制成的食品。3.8水果制品fruitproduct用栽培或野生鲜果(包括仁果类、核果类、浆果类、柑枯类、瓜类等)为主要原料，加工制成的各种制品。3.9蔬菜制品vegetableproduct以新鲜蔬莱为主要原料制成的食品。3.10植物蛋白食品vegetableproteinfood以富含蛋白质的可食性植物为原料，加工制成的各种制品。3.11淀粉制品starch-basedproduct以淀粉或淀粉质为原料，经过机械、化学或生化工艺加工制成的制品。3.12蛋制品eggproduct以禽蛋为原料加工制成的各种制品。3.13糕点pastry以粮食、食糖、油脂、蛋品为主要原料，经调制、成型、熟化等工序制成的食品。3.14墉果。andy以白砂糖或淀粉糖浆为主要原料，制成的固体甜味食品.3.15调味品condiment(seasoning)在食品加工及烹调过程中广泛使用的，用以去腥、除腹、解腻、增香、调配滋味和气味的一类辅助食品。如曹油、食醋、味精、香辛料等.3.16食用盐ediblesalt(foodgradesalt)以氯化钠为主要成分，用于烹调、调味、腌制的盆。分为精铡盐、粉碎洗涤盐、普通盐及各种调味盐等。同义词:食盐。3.17饮料酒alcoholicdrink.www.bzxzk.com. GB/T15091一94乙醇含量在。.5%65.50/0n(V/V)的饮料。包括各种发酵酒、蒸馏酒及配制酒。3.18无酒精饮料non-alcoholicdrink(softdrink)乙醇含量低于。.5%(V/V)的饮料包括碳酸饮料、果汁饮料、蔬菜汁饮料、乳饮料、植物蛋白饮料、饮用天然矿泉水、固体饮料和其他饮料等八类。同义词:无醇饮料、软伙料3.19茶tea用茶树鲜叶加工制成，含有咖啡碱、茶碱、茶多酚、茶氨酸等物质的饮用品。4工艺术语4.1原料清理rawmaterialhandling(rawmaterialcleaning)清除原料中夹带的杂质和原料表面的污物所采取的各种方法或工序的统称。4.2原料预处理pretreatmentofrawmaterial为使原料适应加工要求，保证成品质量，在主要加工工序之前对原料安排的准备工序的统称。4.3酸处理acidtreatment为适应加工工艺或改进品质，用有机酸或无机酸溶液浸泡、喷洒或直接加入原料、半成品、成品中的操作。4-4硫处理sulphuringtreatment为防止原料褐变，达到漂白、防腐目的，用硫黄熏蒸或用亚硫酸溶液浸泡原料或直接添加含硫化合物的操作。4.5碱处理alkalitreatment为适应加工工艺或改进品质，用碱溶液浸泡、喷洒或直接加入原料、半成品、成品中的操作4.6粉碎grinding利用机械方法将固体物料分裂成为尺寸更小的操作。4.6.1破碎cracking(crushing)把块状或饼状物料分裂成为粒料的操作。4.7打浆mashing利用机械方法将水果、蔬菜制成浆料并分离出皮、籽核的操作。4.8搅拌mixing利用机械力、压缩空气或超声波，搅动、拌和物料，使之混合均匀、强化热交换的操作。4.9分离separation根据食品物料中不同物质的特性，使其分开的操作。4.9.1离心分离centrifugalseparation利用离心力分离液相非均一体系的操作。4.9.2过滤filtration分离悬浮在液体或气体中的固体颗粒或分离出活的生物细胞的操作。4.9.3膜分离membraneseparation利用流体中各组分对半透膜渗透率的差别，实现组分分离。根据过程推动力的不同，可分为以压力为推动力的膜过程(超滤和反渗透)和以电力为推动力的膜过程(电渗析)两类。4.10筛分screening(sifting)利用不同筛号的筛网，将物料按颗粒大小进行分离或分级的操作。4.11沉降precipitation利用颗粒与流体的密度差异，使悬浮在流体(气体或液体)中的固体颗粒下沉与整体分离的操作Vii'重力作用实现沉降的称重力沉降;靠离心力作用实现沉降的称离心沉降。.www.bzxzk.com. GB/'r15091一944.12浓缩concentration从溶液中除去部分溶剂的操作，是使溶质和溶剂的均匀混合液实现部分分离的过程。有常压加热浓缩、真空浓缩、冷冻浓缩、结晶浓缩等。4.13蒸馏distillation利用液体混合物中各组分挥发度的差别.使液体混合物部分气化，并使蒸汽部分冷凝，实现组分分离4.13.1精馏rectification(distiIling)利用回流使液体混合物得到高纯度分离的一种蒸馏方法。液体在精馏塔中，借气液两相互相接触，反复进行部分气化和部分冷凝，使液体混合物分离为纯组分同义词:分馏。4.14蒸发evaporation将溶液加热至沸腾，使溶液中部分溶剂气化并排除的过程4.14.1闪蒸flashevaporation为达到部分脱水的目的，利用高压、高温液体突然进人低压空间时产生的压力差，使液体在释放显热的同时，水分急剧汽化的过程。4.15离子交换ionexchange为达到分离、提纯或精制混合物的目的，利用离子交换剂与溶液中的离子发生的交换反应的过程。4.16吸附adsorption为达到分离目的，利用多孔性固体为吸附剂，处理液体或气体混合物，使其中的一种或数种组分被吸着干固体表面的过程。4.17吸收absorption采用加压或降温方法，使气体或气体中的组分溶解于液体的传质过程。4.18解吸deabsorption吸附的逆过程。使被吸附的气体或溶质从吸附剂中释放出来的过程。同义词:脱吸。4.19千操drying从食品或食品物料中除去水分的过程。有自然干燥(晒干、风干)和人工千燥(常压加热千燥、真空加热干燥、红外线干燥、微波干燥、冷冻升华干燥等)。4.20脱水dehydration用人工方法，从食品或食品物料中除去水分的过程同义词:人工干燥。4.21复水rehydration将脱水食品浸在水中，经过一定时间使之基本恢复脱水前的性质(体积、颜色、风味、组织等)的过程。4.22浸取extraction利用溶剂对物质溶解度的不同，将溶剂浸渍固体混合物，或加入液体混合物中，提取或分离组分的过程同义词浸出、萃取4.23压榨pressing利用挤压力挤压出固体物料中所含液汁(包括水分、油、溶剂等)的过程。4.24乳化。musifying将两种互不相溶的液体(如油、水)混合，使之形成胶体悬浮液的操作。.www.bzxzk.com. GB/T15091一944.25均质homogenizing用机械方法将料液中的脂肪球或固体小微粒破裂(碎)，制成液相(固液相)均匀混合物的过程。4.26发酵fermentation泛指利用微生物分解有机物，使之生成和积聚特定代谢产物，并产生能量的过程。4.27酿造brewing利用微生物的发醉作用，制造发醉食品(饮品)的过程。4.28糊化gelatinization将淀粉与水加热到一定温度，使淀粉较溶胀、分裂、体积膨胀、粘度急剧上升，变成均匀粘稠糊状物的过程。4.29凝沉retrogradation淀粉枷化后，胶体性淀粉枷长时间缓慢冷却，重新形成淀粉粒的过程。同义词:回生。4.30液化liquifying(liquefaction)4.30.，物质从气态或固态变为液态的过程.4.30,2用淀粉醛水解淀粉，使其分子量变小、粘度急聚下降，成为液体糊精的过程。4.31精化，accharification(conversion)利用淀粉醉或酸的催化作用，使淀粉分解为低分子糖(如低聚搪、葡萄糖等)的过程。按糖化剂(催化剂)的种类，有酸搪化法、酶糖化法和酸酶搪化法。4.32氢化hydrogenation通常指在一定条件和催化剂存在下，单质氢与化学元素或化合物产生的化学反应。氢化有两种方式:①氢加到具有双键或三健的化合物上;②氢化引起分子裂解。同义词:加氢。4.33嫩化tenderizalion采用机械、加酶或电能方法，处理肉类等原料或半成品，使其肌肉组织更为软嫩的过程。4.34软化softening4.34.1油料预处理工序之一。用调节水分和温度的方法提高油料的可塑性，获得最佳轧坯条件。4,34.2除去水中钙、镁离子，降低水硬度的过程。4.35营养强化fortification(enrichment)在食品中加入氨基酸、蛋白质、矿物质、徽量元素或维生素，补充在加工过程中已损失或本身缺少的营养素，以提高食品的营养价值。4.36膨化extrusion(puffing)使处于高温、高压状态的物料迅速进入常压，物料中的水分因压力骤降而瞬间燕发，导致物料组织结构突然膨松成为海绵状的过程。4.37精制refining用物理或化学方法除去混合物中的杂质及其他非需要成分，以获得高浓度、高纯度产品或使产品品质规格化的工艺过程。4.37.1精炼refining清除植物油中所含的固体杂质、游离脂肪酸、磷脂、胶质、蜡、色素、异味等一系列工序的统称。4.38烘焙baking将食品原料或半成品进行烤制，使之脱水、熟化的过程。同义词:烘烤、焙烤。4.39熏制smoking利用木材或木屑不完全燃烧时产生的含有酚、醛、酸等成分的烟雾处理食品，或直接添加烟熏剂.www.bzxzk.com. GB/T15091一94使产品具有烟熏食品特殊风味的过程。4.40保鲜refreshment(refreshing)采用冷藏、速冻、辐照、气调或添加食品添加剂等方法，使食品基本保持原有风味、形态和营养价值的过程。4.41冷藏coldstorage在低于常温、不低于食品冰点温度的条件下贮藏食品的过程。4.42冻藏frozenstorage在低于食品冻结点的条件下贮藏食品的过程。同义词:冻结保藏。4.43速冻quick-freezing采用快速冻结技术，使食品中心温度迅速降至一15}c以下的过程。4.44气调贮藏storageincontrolledatmosphere在环境气体中的氧气、氮气、二氧化碳的配比及温度不同于正常大气的条件下贮存食品。同义词:CA贮藏。4.45干制保藏dryingpreservation(preservedbydehydration;dryingprocess)采用自然干操(硒干、风千)或人工干澡(常压加热干操、真空加热干操、红外线干操、微波干燥、冷冻、升华干燥)，对食品或食品原料进行脱水处理，使其水分降低到不致使食品腐败变质的程度，而达到食品保藏目的。4.46腌制保藏curingpreservation(preservedbycuringprocess)将食盐、苦或谷油、食搪或有机酸渗入或注射入食品组织内，脱去部分水分或降低水分活度，造成渗透压较高的环境，有选择地控制微生物篮殖，进行食品保藏或改善食品风味.同义词:腌制。4.46.1盐溃salting用食盐、浓食盐溶液腌制食品;有时也将浓食盐溶液注入食品中。4.46.2酱渍saucing用酱或昔油腌制食品。4.46.3糖渍sugaring用食锗或食糖的浓溶液腌制食品.4.46.4酸淤pickling用一定浓度的有机酸溶液，或利用食品本身发醉产生的乳酸腌制食品。4.46.5糟演curedorpickledwithgermentedgrains用食盐处理食品，成咸坯后再用酒糟或醛箱进行腌制。4.47辐照保藏irradiationpreservation利用适当的辐射源产生的辐射线能量，以安全剂量照射食品或食品原料，达到杀菌、杀虫、抑制发芽、推迟后熟目的的保藏方法。4.48化学保藏chemicalpreservation利用化学物质抑制食品中微生物的繁殖和酶的活性，或延缓食品内的化学反应速度，达到保藏食品目的的保藏方法。4.49成熟ripening4.49.1果蔬或谷物生长到适宜采摘、收获的程度。4.49.2牲畜屠宰后.由于肌肉发生一系列生化反应，变得柔软、多汁、风味更加鲜美的过程。4.50后熟maturation将脱离母体的植物种子或采摘后的果实、蔬菜，置于特定环境下，存放一定时间，使其更加成熟的.www.bzxzk.com. Gs/'r15091一94过程4.51灭菌sterilization杀死食品中一切微生物(包括繁殖体、病原体、非病原体、部分芽胞)的过程。4.51.1超高温瞬时灭菌ultrahightemperatureshorttimesterilization采用高温、短时间，使液体食品中的有害微生物致死的灭菌方法。该法不仅能保持食品风味，还能将病原菌和具有耐热芽胞的形成菌等有害微生物杀死。灭菌温度一般为130^-1500C。灭菌时间一般为数秒。同义词:UHT灭菌法。4.51.2商业无菌commercialsterilization罐头食品经过适度热杀菌后，不含有致病性微生物，也不含有在通常温度下能在其中繁殖的非致病性微生物的状态。4.52消毒disinfection用物理或化学方法破坏、钝化或除去致病菌、有害微生物的操作。消毒不能完全杀死细菌芽胞4.52.1巴氏消毒pasteurization采用较低温度(一般60-82'C)，在规定的时间内，对食品进行加热处理，达到杀死微生物营养体的目的。是一种既能达到消毒目的又不损害食品品质的方法。由法国微生物学家巴斯德发明而得名(M义词:巴氏灭菌。4.53接种inoculation在无菌条件下，将微生物移植到适宜生长、繁殖的培养基或活的生物体内的操作。4.54培菌cultivation在适宜的环境下，培养微生物的过程。4.55染菌microbiologicalcontamination(contamination)食品被菌类侵染或在微生物纯培养中发现异菌的现象。4.56食品包装foodpackaging(foodpacking,foodpackage)为在流通过程中保护食品产品，方便储运，促进销售，按一定技术方法而采用的容器、材料及辅助物的总体名称。也指为了达到上述目的而采用容器、材料和辅助物的过程中施加技术措施的操作。4.56.1真空包装vacuumpacking将食品装入气密性包装容器，抽去容器内部的空气，使密封后的容器内达到预定真空度的一种包装方法。4.56.2充气包装gasflushpackaging(gaspacking)将食品装入气密性包装容器，用二氧化碳、氮气或其他惰性气体置换容器中原有空气的一种包装方法。4.56.3无菌包装asepticpackaging(asepticpacking)将经灭菌的食品在无菌条件下充填入无菌包装容器中，在无菌条件下进行密封的一种包装方法。5质t,营养及卫生术语5.1营养素nutrient能促进身体生长、发育、活动、繁殖，以及维持各种生理活动的物质。通常分为蛋白质、脂肪、碳水化合物、无机盐(矿物质)、维生素、水和膳食纤维。52蛋自质protein.www.bzxzk.com. GB/'r15091一94多种氨基酸组成的长链状高分子化合物。5.2.1粗蛋白质crudeprotein食物中蛋白质与非蛋白质含氮物质之和。用凯式定氮法测得的总氮量，一般乘以6.25即为粗蛋白质。5.2.2植物蛋白vegetableprotein植物中所含的蛋白质，只含部分人体必需氨基酸。5.2.3动物蛋白animalprotein动物中所含的蛋白质，含人体全部必需氨基酸。5.3蛋自质营养学评价nutritionalevaluation根据食品中蛋白质被人体的利用程度，判断蛋白质的营养价值。5.4蛋1勺质变性proteindenaturation蛋自质分子受物理因素或化学因素的影响，分子空间结构改变和性质发生变化的现象。5.5蛋白质互补complementaryactionofprotein不同食物适当搭配，使各自所含蛋白质中缺少的必需氨基酸得以补偿，以提高蛋白质的总体营养价值。5.6氨基酸aminoacid含有氨基的有机酸，是组成蛋白质的基本单位。5.6.1必需氨基酸essentialaminoacid人体必需但自身不能合成或合成速度不能满足机体需要，必须由食物供给的氨基酸。包括异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸、色氨酸、撷氨酸。此外组氨酸是婴儿的必需氨基酸5.7脂肪fatCoilandfat)见3.4条同义词:油脂。5.7.1粗脂肪crudefat食品中能溶于乙醚或石油醚的物质。除真脂肪外，还包括游离脂肪酸、磷脂类、色素、蜡等5.8脂肪酸fattyacid有机酸中链状梭酸的总称。与甘油结合成脂肪。分为饱和脂肪酸和不饱和脂肪酸。5.8.1饱和脂肪酸saturatedfattyacid直链上不含双键的脂肪酸，如软脂酸、硬脂酸。5.8.2不饱和脂肪酸unsaturatedfattyacid改链L有一个或一个以上双键的脂肪酸，如亚油酸、亚麻酸、花生四烯酸等。5.9碳水化物carbohydrate含醛基或酮基的多经基碳氢化合物及其缩聚产物和某些衍生物的总称。是提供人体热能的重要营养素。5.9.1有效碳水化物effectivecarbohydrate除膳食纤维以外的碳水化物。包括单糖、双糖、多糖(淀粉、糖原)等5.9.2粗纤维crudefiber植物性食品中基本不溶于有机溶剂，也不溶干稀酸、稀碱，且不能被人体消化、分解的物质。由纤维素、半纤维素和木质素组成。5.9.3膳食纤维dietaryfiber植物性食品中含有的一些不能被人体消化酶分解，维持人体健康不可缺少的碳水化物。主要包括纤维素、平纤维素、木质素、果胶等。.www.bzxzk.com. GB/`r15091一945.10矿物质mineralmatter维持人体正常生理功能所必需的无机化学元素，如钙、磷、钠、氯、镁、钾、硫、铁、锌等.5.11徽量元素traceelement人体必需的，数量级以微克或毫克计的痕量营养元素，如铁、硒、锌、铜、碘、硅、氟等。5.12维生素vitamin促进生物生长发育，调节生理功能所必播的一类低分子有机化合物的总称。分为脂溶性维生素和水溶性维生素。5.12.1脂溶性维生素liposolublevitamin(fatsolublevitamin)溶于脂肪不溶于水的一类维生素。包括维生素A,D,E,K,5,12.2水溶性维生素watersolublevitamin能溶于水的一类维生素，包括B族维生素和维生素C,5.13营养需要量nutrientrequirement能维持人体正常生理功能所必需的营养素的最低基本需要量。5.14每日推荐的营养素供给量，commendeddailynutrientallowance(RDA)人体为维持机体正常生理功能和劳动能力，每日所偏营养素的最低数量。5.15营养价值nutritionalvalue食物中各种曹养素含量多少及其被机体消化、吸收和利用程度高低的相对指标。5.16水分moisturecontent食品中所含水的质量占食品总质量的百分率。水在食品中的存在形式分为游离水和结合水。5.11水分活度wateractivity食品中水溶液的蒸气压与同沮度下纯水燕气压的比值。同义词:水活性。5.18热量calorie食物中碳水化物、脂肪和蛋白质在人体内氧化、代谢时所释放的能量。同义词:热能。5.19固形物solidcontenta将食品中的水分排除后余下的全部残留物、b.含有固、液两相物质的食品中的固体部分，不包括可溶性固形物。5.19.1可溶性固形物solublesolid食品中溶于水的物质。5.19.2不溶性固形物insolublesolid食品中不溶于水的物质.5.20食品污染foodcontamination在食品生产、经营过程中可能对人体健康产生危害的物质介入食品的现象。5.20.1生物性污染biologiccontamination由有害徽生物及其毒素、寄生虫及其虫卵、昆虫及其排泄物引起的食品污染。5.20.2化学性污染chemicalcontamination由各种有害金属、非金属、有机化合物、无机化合物引起的食品污染。5.20.3放射性污染radioactivecontamination由人工辐射源或开采、冶炼、使用具有放射性物质时引起的食品污染。5.21重金属heavymetal密度大于5g/cm'的金属。5.22微生物毒家microbiattoxin.www.bzxzk.com. GB/'r15091一94微生物在食品中产生的有毒代谢产物和内毒素。5.23农药残留residueofpesticide积蓄在农作物或畜、禽、水生动植物体内的农药，导致食品中含有的特定物质。如农药衍生物、代谢产物，以及具有毒理学意义的混合物。5.24兽药残留residueofveterinarydrug积蓄在畜、禽体内的兽药，导致动物性食品含有的特定物质。如母体化合物、代谢产物，以及与兽药有关的混合物。5.25食物中毒foodpoisoning人体因摄人含有生物性、化学性有害物质的食品;或把有毒、有害物质当作食品摄入后出现的不属于传染病的急性、亚急性疾病。5.26酸败rancidity油脂或食品中所含的脂肪，在贮藏期间受氧气、日光、微生物或酶的作用生成游离脂肪酸，并进一步被氧化、分解引起的变质现象。5.27腐败spoilage食品中的蛋白质、碳水化物、脂肪被微生物分解导致食品变质，失去可食性的过程。5.28霉变mould食品受霉菌污染，导致发霉变质的现象。5.29褐变browning在加工或贮藏食品期间，食品中某些成分起化学反应或因酶的作用，致使食品变为褐色的现象5.30食物安全毒理学评价toxicologicalevaluationforfoodsafety通过动物实验及对人体的观察，阐明某一食物中可能含有的某种化合物的毒性及其对人体的潜在危害，以便对人类食用这一食物的安全性做出评价，并为制定预防性措施和制定卫生标准提供理论依据。5.30.1人体每日允许摄入量acceptabledailyintake(ADI)人体终生每日摄入某种化学物质，对人体健康无任何已知不良效应的剂量。以相当人体每公斤体重的毫克数表示。5.31食品感官检验sensoryanalysis(sensoryevaluation)用人体的感觉器官检查食品的感官特性。同义词:食品感官评价，食品感官分析，食品感官检查。5.31.1感官特性organolepticattribute可由感觉器官感知的食品特性。如食品的色泽、滋味和气味、形态、组织等。5.32食品理化检验foodphysicalandchemicalanalysis应用物理学和化学分析技术，对食品的质量要素进行测定、试验、计量，从而判断食品的质量5.33灰分ash食品经高温(550^-00"C)灼烧后的残留物。5.34总糖totalreducingsugar碳水化合物被无机酸或酶水解后，能还原裴林试剂的还原物质的总量。5.35还原糖reducingsugar能直接还原裴林试剂、生成脉的糖类，如单糖(葡萄糖、果糖)、双糖(麦芽搪、乳糖、5.36酸度acidity通常指食品的酸性程度，或一碱分子中可被取代的经基数。5.37总酸totalacid食品中未离解的酸和已离解的酸的浓度之和。通常以某种有代表性的酸的百分浓度表示.www.bzxzk.com. GB/T15091一945.38碘价iodinevalue100g油脂起加成反应所需碘的克数。表示有机化合物不饱和程度的指标之一5.39酸价acidvalue中和1g有机物质中所含游离脂肪酸所需氢氧化钾的毫克数。同义词:酸值。5.40过氧化值peroxidevalueloog油脂中过氧化物的毫摩尔质量。5.41食品微生物学检验foodmicrobiologicalanalysis应用微生学实验技术，检查食品中微生物的生长、繁殖情况。5.41.1菌落总数totalplatecountlg或1mL食品检样经一定条件培养后，所含细菌菌落的总数。5.41.2大肠菌群coliform在37'C，经24h能使乳糖发酵、产酸、产气，需氧、兼性厌氧的革兰氏阴性无芽胞杆菌。5.41.3致病菌pathogenicbacterium能引起人类疾病的细菌。食品中常见的致病菌有沙门氏菌、志贺氏菌、病原性大肠艾希氏菌、副溶血性弧菌、肉毒杆菌等。同义词:病原菌。5.42抗生素antibiotic各种生物体在生命活动中所产生的(或用其他方法取得的)，能选择性地抑制或影响它种生物机能，甚至杀死它种微生物的化学物质。同义词:抗菌素。.www.bzxzk.com. Gs/'r15091一94附录A按汉语拼音字母顺序排列的索引(参考件)F氨基酸·5.6发酵··································⋯⋯.4.26方便食品·····························，··，⋯⋯2.1.12放射性污染·······························⋯⋯5.20.3能巴氏消毒⋯4.1分离················。·························⋯⋯4.92.保存期⋯⋯17粉碎··········“······························⋯⋯4.647饱和脂肪酸5.8.1辐照保藏····························，···········一4.幼保鲜⋯⋯4.40腐败5.保质期··⋯2.16辅料2.8.2必需氨基酸5.6.1复水4.21不饱和脂肪酸5.8.2不溶性固形物5.19.2干燥⋯⋯干制保藏:.::茶············⋯⋯3.19干制食品2.1.4反11超高温瞬时灭菌4.J1，1感官特性·”·················”··”··········一5.31.1411沉降······⋯⋯:11糕点························”················⋯⋯3.13)左0任以成熟，.....·⋯⋯‘固形物·········································⋯⋯5.19充气包装56.2罐藏食品··································⋯⋯2.1.11传统食品2.1.3过滤··································⋯⋯4.9.2粗蛋白质5.2.1过氧化值·····································⋯⋯5.40粗纤维5.9.2H粗脂肪5.7.129褐变·········⋯⋯’·5D邓烘焙···········⋯⋯.‘4.打浆···········································⋯⋯4.7烘焙食品‘二‘.’“气“‘.‘2.1钾.7大肠菌群··································⋯⋯5.41.2后熟··············⋯⋯4.28蛋白质··········································⋯⋯5.2糊化·············⋯⋯4.8蛋白质变性····”···，.···················”····⋯⋯5.4化学保藏········⋯⋯蛋白质互补··················⋯⋯.’·’·5.5化学性污染····⋯⋯5.20.235蛋白质营养学评价·····················⋯⋯’·5.3还原糖·⋯⋯.‘·”’5.3蛋制品··········································⋯⋯3.12灰分·······⋯⋯’·‘二5.碘价············································一5.38J淀粉制品··································”·⋯3.11冻藏························，.·················⋯⋯4.42加工助剂····⋯⋯2.8.5动物蛋白····························。·····价⋯5.2.3碱处理动物性食品·································⋯⋯2·1.1酱渍⋯4446.;.www.bzxzk.com. GB/T15091一94搅拌·”·······”··*··”····，·”·······如···”··，，二4.8配料表接种····”·”·“···”········“·····“··”⋯⋯4.53膨化，.4.36解吸，·························，·······，·····，·。。·，·⋯4.18膨化食品2.1.9浸取”....··””·..”··“··，，.·”·”········”一4.22破碎⋯4.6,1精炼····，··········“‘·······，······‘·····““··‘一4.37.1Q精馏······················‘···············‘·，·*··⋯4.13.1精制”········””·“··””·“·····”·······一4.37气调贮藏4.44菌落总数····，·····，··*‘，·‘····，···，··、·，··。·，·一5.41.1强化食品2.113.2均质”二。···”·”二，...........................·一。4.25氢化········”，”··”··”⋯‘”···一。，··⋯4.32KR抗生素“·”·”⋯。“”····“·，”·”·“·.·”·“一5.42染菌“····。”·”·“·“·”·”····”“·”·····”一4.55可溶性固形物····。·······，”·”·”·‘··⋯⋯5.19.1热量*.···“··········，”·”·”。“···”·”。“一5.18矿物质二，，···一。...............................·一5.10人体每日允许摄入量······，····*········，··‘⋯5.30.1肉制品”···”··，····”·“····。”·“····”·”⋯3.3L乳化。.............................................·一4.24冷藏”···“···，”·“···“···”·”·····“···”··⋯4.41乳制品”···”·····””·”·“······”···，“”·”⋯36离心分离····””·，.··········“·“·”。”·“⋯4.9.1软包装”·，”·····”“···“·······“···，.·”一2.13离子交换···········，····t·········t···tt，···t，··t一4.15软化t，一，，·“···，······‘·，···‘*···，···tt··t*··⋯⋯4.34良好加工规范”···“·····”··.“一’二’”’·一2.28S粮食·”...............................................3.13.2粮食制品·...........................................筛分“.................................................4.104.硫处理“.·⋯“.“⋯⋯.，”，“···“二，”·“二闪蒸··”·“·*.·····“·”···”···”···“··一4.14.1腾食纤维·.....................................⋯5.9.3M商业无菌·。”·····，.··”········”，“·····一4.51.2酶··，.···”·”·“·“·····”。”·“·”，··”。“，:2.86生物性污染，，····”··“··“·‘··“··“··⋯⋯5.20.1霉变·..................................................5.28食品·.................................................2.1每日推荐的营养素供给量·。”·“··“··⋯⋯5.14食品包装··········”···“·“·“·”·“·“··“·一4.56灭菌“··一。“············“”，”，··一。.“，··⋯4.51食品包装材料······，·..................····一2.u模拟食品···“···························“，“·⋯2.1.15食品包装容器，””···········”，······一‘:2.12膜分离.。·.··⋯⋯”·“·⋯。”·”·“····””·4.9.3食品标签................................:............2.15食品标准···，·······，··············。············⋯⋯2.27N食品产品标准”·····”，”··”·······”·“⋯2.27.1嫩化··”，········”·“···“·”·”·“·”·”··⋯4.33食品产品合格证“..................................2.31酿造...................................................4.27食品厂卫生规范···························⋯⋯2.27.3凝沉·⋯”··⋯“。”···”二。··⋯⋯。..·一4.29食品成分·······”·····“········“·····”一2.24浓缩二。⋯。.···“··一，···一‘·········......··，一4.12食品分析············‘，·。，，‘····，···，····‘·····⋯⋯2.25农药残留..........................:..................5.23食品分析方法标准，···“····，··”·”·，···一2,27.4食品感官检验·····“·”··””···”··”·”“··一5.31P食品工业······································⋯⋯2·4培菌4.54食品工业标准化··”·“·······”·”·····”一2.26配方2.10食品工业副产品·””·“·····，.·“·”二‘·”，二2.34配料2.8食品加工··，，·”。·······介······”·一2.3.www.bzxzk.com. GB/T15091一9月，乃食品理化检验·······················“·⋯5.32特殊营养食品····..·.....................⋯⋯土口，J食品生产许可证···········“·············””·⋯2.30天然食品···············价··········..·.·⋯⋯:.:.1任，亡食品添加剂········“·················””.⋯2.8.3调味品·············“················⋯⋯卫J3.小介O食品徽生物学检验·“···············”·”····⋯⋯5.41脱水············”····················⋯⋯乙食品卫生“·“·，.·，.···········”·”·“·“··⋯2.2W食品卫生标准”····”“············⋯⋯227.2乐n0食品卫生合格证”·”·····“··········⋯⋯2.3危害分析关键控制点····””二‘户微量元素··.·..·............⋯⋯111食品卫生许可证“·“·················⋯⋯2.325，0Q食品污染·········”···”···”················⋯⋯5.20微生物毒素···”·⋯5.目‘，勺食品新资源“·····“···················”·”··一26维生素⋯‘·‘”’·‘·5.土一食品营养·······“······················”·”⋯2.23无酒精饮料···⋯⋯.3.18食品营养强化剂························”·⋯⋯2.84无菌包装·’”“”·’·4.56。3食品质量······“····“··············”·”·”··⋯2.18食品质量管理”·”···”·”··””·”·“···“··⋯2.19.食品质量监督”·”·”·”··”“·”·”·········⋯⋯2.20吸附··⋯4.16，﹃食品质量检验”·“·”·”·········“····“··“··⋯2.21土了吸收“一4.亡0食品制造“··································””·2.2口乙消毒··⋯4.，O食品资源·········”··········”·”·”·”··“····一25熏制”一4.JU食糖”····”·”·“·“·“·“·“·················⋯⋯3.5熏制食品21。8食物安全毒理学评价”·”·”·”·”·”·”·“·“⋯5.30Y食物中毒”···“·“·”·“··⋯，’“··“·“··⋯⋯5.25食用盐·······························”·”·”·”一3.16压榨······”·”·”·······“········“·“··⋯⋯423食用油脂···”·”·”·”·”····”·”·“·”·”·“·⋯⋯3.4腌制保藏”·”·”·”·······”·”········价·····”⋯4.46兽药残留······························”··⋯⋯.5，24腌制品·················“········”·······“·⋯2.1，6蔬菜制品”·”·····”··“”·”·“·····“···⋯⋯3.9盐演”·”·”··············”·””···“····”一4.46.1水产品···············“··················”一3.7液化·····················”··“···········”··⋯4.30水分·····························”·”····”·”一5.16饮料酒·················“···········”····⋯⋯3.17水分活度····”·”···”·”····”·”·”··········“·⋯5.17婴幼儿食品“·······················“··⋯2.1.13.1水果制品·······”·························⋯⋯3.8营养价值“·“·····················“·········⋯⋯5.巧水溶性维生素····························”一5.12.2营养强化“················”····”·“··“”··”⋯⋯4.35速冻····”·”·”··”···”·”··””·”·”·”·”·“⋯4.43营养素······”··””····”·“···“·······“·⋯⋯5.1速冻食品”·”··””·”·”·”·”·”·”·”·”·”一2.1.10营养需要量··”····”··“········”··”·····⋯⋯5·13酸败···“·”·······”·“·“···”·“·“·“···”··“⋯5.26硬包装”··””·”·”·”·“··········”·”·，“··⋯⋯2.14酸处理··························⋯⋯4.3有效碳水化物············”·”····”一’··⋯’二5·9.1酸度“·······”·”···”·····”····”···”·”···一5.36预包装食品······”·”·······“·“·“·⋯⋯‘·2·1·16酸价································⋯⋯5.39原料”···················”··”·”·····“····⋯⋯2.7酸演····”························⋯⋯4.46.4原料清理···················“··········⋯⋯4.1原料预处理·····················”···“···⋯⋯4.2TZ碳水化物····················”·······“⋯5.94~b糖果”·”·”·”··························⋯⋯3.14糟渍···················⋯⋯4。5只6糖化”··························“·········⋯⋯431真空包装···.·.........⋯⋯414糖渍·······“·······，.···················⋯⋯4.46.3蒸发·············..·⋯⋯.14405.www.bzxzk.com. cB/T15091一94蒸馏4.13植物性食品··············..·..·........⋯⋯2.1.2月旨肪5.7致病菌·····································⋯⋯5.41.3月旨肪酸5.8重金属································。···⋯⋯5.21脂溶性维生素⋯⋯5.12.1主料·················。·。··················⋯⋯.2.8.137植物蛋白····。⋯5.2.2J急酸······································⋯⋯5.34植物蛋白食品⋯3.10总糖························.···········⋯⋯.5.附录B按英文字母顺序排列的索引(参考件)A.absorption4.17acceptabledailyintake(ADI)30.1acidity5.36acidtreatment4.3acidvalue⋯5.39adsorption4.16alcoholicdrink3.17alkalitreatment4.5aminoacid⋯⋯5.6animalprotein.3︻antibiotic:.一;‘:asepticpackagingash5.33Bbakery2.1.7.baking，.··············”·······”··········”····。···································⋯⋯.4.385.gn，工biologiccontamination..A0乃.自子brewing占.’尸3心0browning·········，.···”·····”·⋯“”·”········”“···“················⋯⋯.“···⋯⋯。白口qn刀….曰j任by-productoffoodindustry··”··”··”························.·..·..·.·..·..·.......⋯⋯.C价18calorie5价Hcandy3.乙cannedfood1.11carbohydrate5.9centrifugalseparationcerealproduct:.:州)6.www.bzxzk.com. GB/T15091一94chemicalcontamination5.20夕月q口chemicalpreservation洲.4Icoldstorage········⋯⋯1lCconform5.户刃commercialsterilization......⋯⋯4.complementaryactionofprotein54125concentration315condimentconfectionery⋯2.1.5convenientfood2.1.12cracking4.6.1crudefat5.7.1crudefiber⋯。2crudeprotein:.:cultivation4.54curedorpickledwithgermentedgrains4.46.5curtn只preservation4.46curingfood2.1.6Ddairyproduct3.6dateofminimumdurability2.16deabsorption4.18dehydratedfood2.1.4dehydration·····································································⋯⋯4.20dietaryfiber5.93disinfection4.52distillation4.13drying4.19dryingpreservation4.45Eedibleoilandfat································································································⋯⋯3.4edi以es滋t······························································································⋯⋯3.16effectivecarbohydrate·············································································⋯⋯5.9.1eggproduct···································································································⋯⋯3.12emusifying·······································································。··，.····················⋯⋯4.24enzyme·······。⋯，一，.........................................................................·一“二“一“⋯“·。⋯2.8.6essentialaminoac记。·································。·。··············································⋯⋯5.6.1evaporation··························································································⋯⋯4.nextraction·································。·········································。·。············⋯⋯4.22extrusion·····。···。·················。·······。···。····························。·。········。······。··。·。······⋯⋯4.36.www.bzxzk.com. Gs/T15091一94F5.7fat5.8fattyacidfermentationfiltration44..92.62flashevaporation4.14.1flexiblepackagefood.⋯⋯，.璐，......-..⋯‘二，..-⋯⋯，.-.，.......--..-................⋯⋯令⋯布每小书.foodadditive.........⋯⋯‘.........................一，二，.⋯‘*.⋯‘⋯‘⋯⋯，....⋯⋯润⋯，.⋯，.....⋯⋯‘..-二2:82:foodanalysisfoodanalysingstandardmethod·····”·······。·················“··········”二.....................2.27.4foodcomposition”·······，.·········，.·”一“·，··············”一喊.由···一“·⋯⋯“，······⋯⋯.2.24foodcontainer·””，··⋯”.，·⋯⋯，.⋯””..···‘⋯，··，·⋯“.·，·。”···t·⋯”..·，二，“。·2.12foodcontamination.···⋯⋯.......................”······...⋯⋯.。·，·⋯⋯”二”·⋯，，·······.⋯⋯5.20foodenrichment.⋯.⋯”.”....................，二“。.·，’，.。”，·‘，.···⋯.⋯，“，”2.8.4foodhygiene·‘·“········，···········“···”一“.，········”⋯⋯”·‘··.’，·⋯”⋯⋯”二”····.·⋯.⋯2.22foodhygienelicence················，.·“·········”·············。···⋯⋯’·····⋯⋯，.⋯.”·”’”’.’··。。·⋯2.32foodhygienequalification······，··”···········...................·，····⋯⋯“，··，⋯”.·······，··，·⋯2.33foodhygienicstandard······”··········”······。。········“·””·······⋯.⋯’.·’.’.·.···.··.·⋯⋯2.27.2foodindustry················，:“，”，·······，，’······*.······”，”·⋯⋯’.·⋯⋯’.，”······.’⋯⋯2.4foodindustrystandardization·········.，.······一”·⋯.⋯*’··，.“..................2.26foodlabelling·············”·····“·”···“····⋯⋯.‘⋯.“⋯‘⋯.⋯.，.’.’:.“·.⋯‘····⋯⋯2.15foodmanufacturing·······................................................................................*.’二2.2foodmicrobiologicalanalysis·，·““·“······”，”······”·⋯⋯‘·，二‘⋯”·..⋯⋯’·⋯‘·⋯⋯5.41foodnutrition················”········”·······⋯⋯“二”·····”····.···⋯⋯”二“‘·····⋯⋯“二2.23foodofanimalorigin·····t.····...··，”.’⋯⋯’.二”..⋯’⋯’”“’二2.1.1foodofspecialnutrients.......................................................................................2.1.13foodpacka妙ng·”···”.......................”···””，·一”·.·.⋯⋯””·⋯.⋯4.56foodphysicalandchemicalanalysis”··，.·”，“········，’··⋯’..⋯⋯’⋯⋯‘.’.’.一5.32foodpoisoning····”·············⋯⋯，⋯⋯.‘，.⋯⋯”·”·······.··················.·.·.·.·.⋯⋯.5.25foodprocessing····，，，··，···，，，·······”········⋯⋯“，·，，·一””···，.······⋯.⋯2.3foodproductqualification········“·······”·⋯.，·····”·”·····.·····⋯⋯“·····一....................2.31foodproductstandard“‘····‘“二‘，，，.·······”····⋯⋯“··········.···⋯⋯”·······.·.⋯⋯‘”2.27.1foodproductionlicence········，.···，.·””，········.·⋯.⋯.’.”·”，，二“...................2.30foodquality...................................................................................................“二”:.2.18foodqualitycontrol······”，·········”·········⋯⋯，.“冬’*‘“，“·“····.··.⋯⋯“·.’⋯⋯”⋯2.19foodqualityinspection·“····，···古·”··············”········，⋯⋯“‘·‘.··.·.·····⋯.⋯2.21foodqualitysupervision................""."...""".."....."""""......."·.·.·.⋯⋯’⋯“⋯⋯’二’二’二‘·一2.20foodresource...·.⋯⋯，.，..⋯.”“.⋯⋯”.，.’*..····，.”:.‘，·⋯“二’·2.5foodstandand·.⋯“.⋯⋯.“。“。”··⋯*.。”··⋯”.·.，.’.·.。⋯⋯.，····⋯⋯”·⋯.⋯，，二2.27formula.⋯⋯.”⋯⋯”.·⋯⋯.”⋯⋯.”··⋯⋯。···.·......··.·⋯.⋯。时.”甲.·....⋯⋯2.tofortification·，·.·..····，二“⋯，”··，·⋯，”·，.·”，·.···⋯⋯“一’.1:.“.。，.二”二“二4.35.www.bzxzk.com. GB/T15091一94frozenstoragefruitproduct‘3‘;G︻gasflushpackaging4.56.2.28gelatinization4.28goodmanufacturingpractice(GMP)............""""^2.graingrinding············································⋯⋯Hqn0乙hazardanalysisandcriticalcontrolpoint(HACCP)····································⋯⋯曰.心‘，，J.1heavymeta卜···········································。·············。···························⋯⋯…口A心叹.乙口homogenizing································，·················································⋯⋯.卜门1J乙hydrogenation·······································································⋯⋯占n7q自hygieniccodeoffoodfactory2︺.Iimitationfood2.1.15infantorbabyfood1.13.1ingredient︸inoculation42..5583价n‘insolublesolid5.19‘价9︺iodinevalue⋯d曰5.:.l只盆tonexchange4irradiationpreservation4.47L价liposolublevitamin·⋯⋯5.12.1.仙uifying··⋯⋯.‘二‘二‘4.30listofingredients···⋯⋯2.9Mmajoringredient············································。·········，.···，.··，.·····················⋯⋯2.8.1mashing········································，.···············。·································⋯⋯4.7maturation····························································。·······。···········。··。。。··。···········⋯⋯4.50meatproduct······································································································⋯⋯3.3membraneseparation.............................................................................................4.9.3microbialtoxin····。。·。···············································。。。····。····。·。······。····.···。··。···。·。···一5.22microbiologicaIcontamination....................................................................................4.55miner日matter·····。······························，.。，.·················································⋯⋯5.10minoringredient⋯⋯‘二‘二‘二‘二’二‘二‘二’二’二’二‘二‘·⋯‘二’·’二’二’二’二’二’二’二’二’二’二’二’·’二’二’二’二2.8.2mixing······························。·······························。··········································⋯⋯4.8409.www.bzxzk.com. GB/T15091一94:.托moisturecontent5朋mould5Nnaturalfood”·⋯⋯“··⋯”·“························，.··.··················.·.·.··...······⋯⋯2.1.14newresourceforfood·······································································⋯⋯2.6non-alcoholicdrink···········⋯⋯.‘“··················································.⋯⋯3.18nutrient.⋯⋯‘⋯”.‘“.···········..············.···············..····.··，·······.····················.。二5.1nutrientfortifiedfood········································“·················。················.⋯⋯2.1.13.2nutrientrequirement................-.............................................................................5.13nutritionalevaluation··········································································⋯⋯5.3nutritionalvalue······················”···“··⋯⋯.‘·········⋯⋯.‘·.·.’·.··.·.··.··..·..··.···⋯⋯5.150organolepticattribute.5.31.1P价packagingmaterialforfood2.11.pasteurization4.52.1..............................................................................⋯⋯pastry3。13pathogenicbacterium·⋯⋯‘·5.41.3peroxidevalue二。二。..⋯⋯‘。二5.40弱月介pickling‘东，，precipitation‘工1.八卜prepackagedfood...........⋯⋯奋，...............................................................-.玉21.9勺pressing4.dpretreatmentofrawmaterial4.2processingaid8.5protein5.2proteindenaturation5.4puffedfood2.1.9quick-freezing‘二4.43.quick-frozenfood2.1.10R价radioactivecontamination5.20.3.rancidityrawmaterialrawmaterialhandling·····”“·······⋯⋯.recommendeddailynutrientallowance(RDA)rectifiuation4.13.1.www.bzxzk.com. Gs/'r15091一94q尸台沙reducingsugar5盯1refining4，437-refreshment.牛1川牛门Irehydration乙民八njresidueofpesticide⋯⋯︼民自.qresidueofveterinarydrug‘毛夕目retrogradation乙，生rigidpackage土东.qQripenmgSsaccharification4.31salting······⋯⋯4.461saturatedfattyacid1saucin只二‘45..。4862screening4.10sea{ond3.7sensoryanalysis531separation49smoking4.39smokingfood2.1.8softening⋯4solidcontent5.:;solublesolid5.19.1spoilage5starch-hasedproduct3.::sterilization4.51stora拷eincontrolledatmosphere4.44s.只ar3.5suganng4.46.3sulphuringtreatment4.4Ttea。·。。。。。。。。。................................。二。·。⋯⋯。。·。。。。·。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。.。·。····⋯⋯，二。二3.19tenderization······················。···。。·····。···。························································⋯⋯4.33totalacid·······。··。··········································································。···········⋯⋯5.37totalplatecount···················································································⋯⋯5.41.1totalreducingsugar................................................................................................5.34toxicologicalevaluationforfoodsafety······，.·····················································⋯⋯5.30traceelement·················。··。···。。·········。···。··。···，.·····。··。.·········································⋯⋯5.11traditionalfood。···。·，.。···。。··。。·。···。···。································。···。··············。···············⋯⋯2.1.3Uultrahightemperatureshorttimesterilization······················································⋯⋯4.51.1.www.bzxzk.com. GB/T15091一94unsaturatedfattyacid5.8.2.use-bydate.·...⋯⋯2.17V.vacuumpacking56.1vegatablefood2.1.2vegetableproduct3.9vegetableprotein2.2vegetableproteinfood:.::vitamin.。。。。。。。。。。kateractivity5.17watersolublevitamin5.12.2附加说明:本标准由全国食品工业标准化技术委员会提出并归口。本标准由全国食品工业标准化技术委员会组织的起草工作组负责起草。412.www.bzxzk.com.