香辛料的常用制备方法及其在食品中的应用

Spice's production methods and application in foods

归纳总结了食用香辛科的分类及其常用制备方法,综述了国内外香辛料生产的发展概况和在食品中的应用,指出了我国香辛料在生产中存在的问题。对合成和天然香辛料的特点进行了比较,认为我国香辛料工业应加大合成香辛料的研制和投入力度,制定相应标准规范,保证食品安全和人们的健康。

The class and production methods of spices was summarized in this paper and reviewed the general developing situation and application in food at home and abroad. At the same time, the main productive problem of our country＇s spices was reviewed. Characteristic of synthetical spices and natural spices was compared, thought it is necessary to strengthen the research and investment of synthetical spices in our country＇s spices industry, to formulate relevant standard to ensure the safety of food and public health.