What is the definition of food ingredientology?

The natural properties of raw materials are classified as plant raw materials, animal raw materials, mineral raw materials, and synthetic raw materials.

According to the processing status of raw materials, they are classified as: fresh raw materials, frozen raw materials, refrigerated raw materials (cooling), dehydrated raw materials, and pickled raw materials.

According to the use of raw materials in dishes, they are classified as: main ingredients, ingredients, seasonings, and accessories.

According to the classification of raw materials and commodities, there are: grain, vegetables, aquatic products, livestock meat, poultry meat, dairy products, eggs and seasonings.

According to the different classifications of raw material resources: agricultural products, livestock products, aquatic products, and forest products.

Nutrients by raw material.

The composition of the painless classification is: calorie food raw materials (carbohydrates.

and fats - yellow food), constituent food raw materials (protein - red food), preservation food raw materials (vitamins, minerals - green food).

Other categories: With the application of technology in food production and processing, many new food types have emerged, such as genetically modified foods.

Green food, organic natural food, etc. The basic standards of green food: first, the origin of raw materials and products has a transportation process that conforms to the Food Sanitation Law of the People's Republic of China.

requirements, and after testing qualified**.

Food Raw Materials.

Food Raw Materials Science (2nd Edition)" Introduction: Food Raw Materials Science can also be called food resource utilization science, which is an important foundation of food science. It mainly studies the basic knowledge of the production and circulation of food raw materials, physical and chemical, nutritional characteristics and processing and utilization methods.

Its purpose is to make the preservation, circulation, cooking, processing and utilization of food more scientific and reasonable through the correct understanding of the knowledge of food raw materials, maximize the use of food resources, and meet people's needs for dietary life. Hope, crab crab.

A substance that is not a food raw material is poppy husks.

Food raw materials are the main raw materials used in large quantities for processed foods, and sometimes also include food accessories such as seasonings (the amount used is smaller than that of food raw materials). There are many varieties of food raw materials, which can be divided into different categories according to different classification standards, mainly as follows:

1.According to the different resources of raw materials, it can be divided into: agricultural products (such as rice, corn, pepper), forestry products (such as bamboo shoots, wild edible mushrooms, wild vegetables, wild fruits), animal husbandry products (such as domestic pigs, cattle, sheep), poultry products (such as domestic chickens, ducks, geese, pigeons, quails), aquatic products (such as four large fish.

Yellow eel, scallops, oysters, kelp).

2.According to the market circulation habits of raw materials, it is classified in: grains (such as grains), oilseeds (such as soybeans, peanuts, rape), fruits (common such as apples, oranges, pears, grapes), vegetables (such as cabbage, greens, radish), aquatic products, livestock, poultry, milk (such as milk, cream, whey, lactose), seasonings (such as green onions, ginger, garlic, peppers, star anise, cinnamon).

3.According to the classification of natural attributes of raw materials, including: plant raw materials (such as rice, wheat noodles, fruits, vegetables), animal raw materials (such as pigs, cattle, sheep, chickens, ducks, geese), mineral raw materials (such as iron, zinc, calcium and other mineral nutrient fortifiers), synthetic raw materials (such as margarine).

creamer). 4.Classified according to the processing status of food raw materials, including:

Fresh raw materials (such as live chickens, live ducks, live fish), frozen raw materials (such as frozen dough, frozen pork, frozen chicken feet), refrigerated raw materials (such as chilled pork, chilled chicken, chilled vegetables, frozen fruits), dehydrated raw materials (e.g., dehydrated chives, dehydrated ginger slices, dehydrated radish, dehydrated evergreens).

Pickled ingredients (e.g. large packages of pickled sherry mushrooms, dried radish, spicy cabbage, mustard).

5.According to the degree of self-made raw materials, it can be divided into: purchased raw materials and self-made raw materials.

Most of the bulk food raw materials such as rice, noodles, beans, and oil used in food factories are purchased from outside, because of the large demand, so their own enterprises are simply not self-sufficient. Some small-scale food factories (or workshops) sometimes use their own processed products, such as chili powder, minced ginger, pickles, etc.

6.Nutrients according to the raw materials.

Raw materials can be divided into: caloric food raw materials (rich in carbohydrates.

or fats, such as rice, flour; pork, chicken), constituting food ingredients (rich in proteins, peptides, amino acids.

Such as livestock and poultry meat, fish, insects), preservation of food raw materials (rich in vitamins or minerals, such as vitamin A

b、c；calcium, iron, zinc fortifier carrier).

The research contents of food raw materials science are as follows:

First, the variety characteristics, distribution, biological characteristics, nutritional composition and processing and storage characteristics of animal food raw materials, agricultural food raw materials, garden food raw materials, aquatic food raw materials, special food raw materials and functional food raw materials (new food raw materials), in order to provide a basis for the deep processing of food raw materials. Second, the unsafe factors in the production process of food raw materials and their control methods are studied, in order to lay the foundation for the production of safe food.

Second, the unsafe factors in the production process of food raw materials and the control methods of cherry blossom demolition are studied, in order to lay the foundation for the production of safe food.

The introduction of food ingredient science is as follows:

Food Raw Materials Science is a book published by Beiji Gaozao Beijing Normal University Press in 2010, and the author is Meng Xiangping. The book introduces the control and characteristics of raw material production of grains and oils, fruits and vegetables, meat and other foods.

Food Raw Materials Science is a national planning textbook for general higher education in the 11th Five-Year Plan. According to the principle of combining theory, science and practice, this textbook is based on being able to guide practice, insisting on the sufficiency of theory and highlighting practical application, so as to make the textbook more suitable for the teaching of cooking and catering service, nutrition and diet, and related job training.

The content of food raw material science research:

1. Variety, distribution, biological characteristics, and nutritional composition of raw materials for livestock products, agricultural food raw materials, garden food raw materials, aquatic food raw materials, specialty food raw materials, and functional food raw materials.

The three elements of food raw materials are nutritional value, taste, and safety. Food raw materials refer to all materials used in food processing, which can be divided into three categories: food main ingredients, food ingredients and food additives. The main food ingredients refer to the agricultural and sideline products that have been used in large quantities and have not been deeply processed in food processing, mainly including sugar, flour, oil, meat, eggs, milk, etc.

Food ingredients refer to the deep processing or small amount of agricultural and sideline products, which is characterized by the production of raw materials and ingredients themselves are natural substances, that is, double natural, generally no dosage limit, with improved food quality, processing performance and substitute material limb pat effect, not food additives in the sanitary standards listed varieties, can be divided into starch, modified starch, starch sugar, sugar alcohols, special flour, yeast products, oligosaccharides, proteins, dietary fiber, fillings, seasonings, spices, animal and plant extracts, beverage concentrates, There are 17 categories of cocoa products, functional food ingredients, and others.

Food ingredients are also known as food accessories, which have the meaning of collocation and auxiliary. The ingredients discussed here are specialized nouns that represent a large group of food ingredients. The ingredients in the ingredient list on some food packaging bags refer to the combination of all raw materials, and the meaning of the two is different.