食品专业术语(共6页).doc

精选优质文档-倾情为你奉上食品工业基本术语Fundamental terms of food industry2.1 食品 food2.1.1 动物性食品 food of animal origin (animal food)2.1.2 植物性食品 vegetable food (plant food)2.1.3 传统食品 traditional food2.1.4 干制食品 dehydrated food2.1.5 糖制食品 confectionery2.1.6 腌制品 curing food2.1.7 烘焙食品 bakery2.1.8 熏制食品 smoking food2.1.9 膨化食品 puffed food (extruded food)2.1.10 速冻食品 quick-frozen food2.1.11 罐藏食品canned food2.1.12 方便食品 convenient food(fast food,prepared food,instant food)2.1.13 特殊营养食品food of special nutrients2.1.13.1 婴幼儿食品 infant or baby food2.1.13.2 强化食品 nutrient fortified food2.1.14 天然食品natural food2.1.15 摸拟食品 imitation food2.1.16 预包装食品prepackaged food2.2 食品制造 food manufacturing2.3 食品加工 food processing2.4 食品工业 food industry2.5 食品资源food resource2.6 食品新资源new resource for food2.7 原料raw material2.8 配料ingredient2.8.1 主料major ingredient (major material)2.8.2 辅料minor ingredient 2.8.3 食品添加剂food additive2.8.4 食品营养强化剂food enrichment2.8.5 加工助剂 processing aid2.8.6 酶enzyme2.9 配料表list of ingredients 2.10 配方 formula2.11 食品包装材料packaging material for food2.12 食品包装容器food container2.13 软包装flexible package2.14 硬包装rigid package2.15 食品标签food labelling2.16 保质期date of minimum durability2.17 保存期use-by date2.18 食品质量food quality 2.19 食品质量管理food quality control2.20 食品质量监督food quality supervision2.21 食品质量检验food quality inspection2.22 食品卫生 food hygiene (food safety)2.23 食品营养food nutrition2.24 食品成分food composition2.25 食品分析food analysis2.26 食品工业标准化food industry standardization2.27 食品标准food standard2.27.1 食品产品标准food product standard2.27.2 食品卫生标准food hygienic standard2.27.3 食品厂卫生规范hygienic code of food factory2.27.4 食品分析方法标准food analysing standard methed2.28 良好加工规范good manufacturing practice (GMP)2.29 危害分析关键控制点 hazard analysis and critical control point (HACCP)2.30 食品生产许可证 food production licence2.31 食品产品合格证food product qualification2.32 食品卫生许可证food hygiene licence2.33 食品卫生合格证 food hygiene qualification2.34 食品工业副产品 by-product of food industry3.1 粮食 grain3.2 粮食制品 cereal product3.3 肉制品 meat product3.4 食用油脂 edible oil and fat3.5 食糖 sugar3.6 乳制品 dairy product 3.7 水产品 sea food3.8 水果制品 fruit product3.9 蔬菜制品 vegetable product3.10 植物蛋白食品 vegetable protein food3.11 淀粉制品 starch-based product3.12 蛋制品 egg product3.13 糕点 pastry3.14 糖果 candy3.15 调味品 condiment (seasoning)3.16 食用盐 edible salt(food grade salt)3.17 饮料酒 alcoholic drink3.18无酒精饮料 non-alcoholic drink（soft drink）3.19 茶 tea4.1 原料清理 raw material handling (raw material cleaning)4.2 原料预处理 pretreatment of raw material4.3 酸处理acid treatment4.4 硫处理 sulphuring treatment4.5 碱处理 alkali treatment4.6 粉碎 grinding4.6.1 破碎 cracking (crushing)4.7 打浆 mashing4.8 搅拌 mixing4.9 分离 separation4.9.1 离心分离 centrifugal separation4.9.2 过滤 filtration4.9.3 膜分离 membrane separation4.10 筛分 screening (sifting)4.11 沉降 precipitation4.12 浓缩 concentration4.13 蒸馏 distillation4.13.1 精馏 rectification (distilling)4.14 蒸发 evaporation4.14.1 闪蒸 flash evaporation4.15 离子交换 ion exchange4.16 吸附 adsorption4.17 吸收 absorption4.18 解吸 deabsorption4.19 干燥 drying4.20 脱水 dehydration4.21 复水 rehydration4.22 浸取 extraction4.23 压榨 pressing4.24 乳化 emulsifying4.25 均质 homogenizing4.26 发酵 fermentation4.27 酿造 brewing4.28 糊化 gelatinization4.29 凝沉 retrogradation4.30 液化 liquifying (liquefaction)4.31 糖化 saccharification (conversion)4.32 氢化 hydrogenation4.33 嫩化 tenderization4.34 软化 softening4.35 营养强化 fortification(enrichment)4.36 膨化 extrusion (puffing)4.37 精制 refining4.37.1 精炼 refining4.38 烘焙 baking4.39 熏制 smoking4.40 保鲜 refreshment (refreshing)4.41 冷藏 cold storage4.42 冻藏frozen storage 4.43 速冻 quick-freezing4.44 气调贮藏 storage in controlled atmosphere4.45 干制保藏 drying preservation (preserved by dehydration ; drying process)4.46 腌制保藏 curing preservation (preserved by curing process)4.46.1 盐渍 salting4.46.2 酱渍 saucing4.46.3 糖渍 sugaring4.46.4 酸渍 pickling4.46.5 糟渍 cured or pickled with germented grains4.47 辐照保藏 irradiation preservation4.48 化学保藏 chemical preservation4.49 成熟 ripening4.50 后熟 maturation4.51 灭菌 sterilization4.51.1 超高温瞬时灭菌 ultra high temperature short time sterilization4.51.2 商业无菌 commercial sterilization4.52 消毒 disinfection4.52.1 巴氏消毒 pasteurization4.53 接种 inoculation4.54 培菌 cultivation4.55 染菌 microbiological contamination （contamination）4.56 食品包装 food packaging（food packing，food package）4.56.1 真空包装 vacuum packing4.56.2 充气包装 gas flush packaging（gas packing）4.56.3 无菌包装 aseptic packaging（aseptic packing）5.1 营养素 nutrient5.2 蛋白质 protein5.2.1 粗蛋白质 crude protein5.2.2 植物蛋白 vegetable protein5.2.3 动物蛋白 animal protein5.3 蛋白质营养学评价nutritional evaluation5.4 蛋白质变性 protein denaturation5.5 蛋白质互补 complementary action of protein5.6 氨基酸 amino acid5.6.1 必需氨基酸 essential amino acid5.7 脂肪 fat (oil and fat)5.7.1 粗脂肪 crude fat5.8 脂肪酸 fattyacid5.8.1 饱和脂肪酸 saturated fatty acid5.8.2 不饱和脂肪酸 unsaturated fatty acid5.9 碳水化合物 carbohydrate5.9.1 有效碳水化合物 effective carbohydrate5.9.2 粗纤维 crude fiber5.9.3 膳食纤维 dietary fiber5.10 矿物质 mineral matter5.11 微量元素 trace element5.12 维生素 vitamin5.12.1 脂溶性维生素 liposoluble vitamin (fat soluble vitamin)5.12.2 水溶性维生素 water soluble vitamin5.14 每日推荐的营养素供给量(RDA) recommended daily nutrient allowance5.15 营养价值 nutritional value 5.16 水分 moisture content5.17 水分活度 water activity5.18 热量 calorie5.19 固形物 solid content5.19.1 可溶性固形物 soluble solid5.19.2 不溶性固形物 insoluble solid5.20 食品污染 food contamination5.20.1 生物性污染 biologic contamination5.20.2 化学性污染 chemical contamination5.20.3 放射性污染 radioactive contamination5.21 重金属 heavy metal5.22 微生物毒素 microbial toxin5.23 农药残留 residue of pesticide5.24 兽药残留 residue of veterinary drug5.25 食物中毒 food poisoning5.26 酸败 rancidity5.27 腐败 spoilage5.28 霉变 mould5.29 褐变 browning5.30 食物安全毒理学评价 toxicological evaluation for food safety5.30.1 人体每日允许摄入量(ADI) acceptable daily intake(ADI)5.31 食品感官检验 sensory analysis ( sensory evaluation)5.31.1 感官特性 organoleptic attribute5.32 食品理化检验 food physical and chemical analysis5.33 灰分 ash5.34 总糖 total reducing sugar5.35 还原糖 reducing sugar5.36 酸度 acidity5.37 总酸 total acid5.38 碘价 iodine value5.39 酸价 acid value5.40 过氧化值 peroxide value5.41 食品微生物学检验 food microbiological analysis5.41.1 菌落总数 total plate count5.41.2 大肠菌群 coliform5.41.3 致病菌 pathogenic bacterium5.42 抗生素 antibioticindispensable (essential) amino acids (IDAA)（必需氨基酸）:threonine 5Wri:Eni:n n. 生化苏氨酸tryptophan 5triptEfAnn.生化色氨酸,lysine 5laisi:nn.赖氨酸leucine 5lu:si:n, -sinn.生化亮氨酸, 白氨酸isoleucine 7aisEu5lu:si:n, -sin n.生化异亮氨酸methionine me5WaiEni:n n. 生化蛋氨酸,甲硫氨酸 valine 5vAli:n n. 生化缬氨酸phenylalaine 7fenEl5AlEni:nn.苯基丙氨酸,苯丙氨酸histidine 5histidi:n, -dinn.生化组氨酸, 组织氨基酸phenyl 5fenEl, 5fi:nEl, 5fi:niln.化苯基ethioninee5WaiEnainn.化乙硫氨基酪酸dispensable (nonessential) amino acids (DAA)非必需氨基酸:taurine 5tC:ri(:)n n.牛磺酸）cysteine 5sistinn.化半胱氨酸, 巯基丙氨酸tyrosine 5tirEsi:nn.生化酪氨酸arginine 5B:dVini(:)nn.化精氨酸daily intakes (ADI) 每日摄入量the Food and Agriculture Organization/ World Health Organization 食品和农业组织/世界卫生组织 Food and Drug Administration (FDA) 食品药品管理局Food, Drug, and Cosmetic Act 食品，药品化妆品法案Environmental Protection Agency (EPA) 环境保护组织Federal Trade Commission (FTC) 联邦贸易委员会Federal Communications Commission (FCC) 联邦通讯委员会专心-专注-专业