1、2.1.4 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 bakery2.1.9 膨化食品 puffed food (extruded food)2.1.13.1 婴幼儿食品 infant or baby food2.1.13.2 强化食品 nutrient fortified food2.1.15 摸拟食品 imitation food2.1.16 预包装食品 prepackaged food2.2 食品制造 food manufacturing2.7 原料 raw material2.
2、8 配料 ingredient2.8.1 主料 major ingredient (major material)2.8.2 辅料 minor ingredient2.8.4 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 ingredients2.10 配方 formula2.13 软包装 flexible package2.14 硬包装 rigid package2.16 保质期 date of minimum durability2.17 保存期 use-by date2.20 食
3、品质量监督 food quality supervision2.22 食品卫生 food hygiene (food safety)2.24 食品成分 food composition2.27.2 食品卫生标准 food hygienic standard2.28 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)2.31 食品产品合格证 food product qualification2.32 食品卫生许可证 food hygie
4、ne 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 product3.11 淀粉制品 starch-based product3.13 糕点 pastryM3.14 糖果 candy3.15 调味品 condiment (seasoning)3.16 食用盐
5、 edible salt (food grade salt)3.17 饮料酒 alcoholic drink3.18 无酒精饮料 non-alcoholic drink （soft drink）4.1 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 (cru
6、shing)4.7 打浆 mashing!4.9.1 离心分离 centrifugal separation“4.9.2 过滤 filtration!%IHO4.9.3 膜分离 membrane separation/*nR4.10 筛分 screening (sifting)WhZXId4.11 沉降 precipitation4.12 浓缩 concentration oAXU4.13 蒸馏 distillationE|:4.13.1 精馏 rectification (distilling)*F4.14 蒸发 evaporation L4.14.1 闪蒸 flash evaporatio
7、n _c6(4.15 离子交换 ion exchange9v*-YX4.17 吸收 absorption*h%g4.18 解吸 deabsorption 3%F“4.20 脱水 dehydration*lX4.21 复水 rehydrationHm“A4.26 发酵 fermentationrj9HY4.27 酿造 brewinge:34.28 糊化 gelatinizationI4.29 凝沉 retrogradation UWCGN4.30 液化 liquifying (liquefaction)$x518=4.31 糖化 saccharification (conversion)f%E?
8、w4.32 氢化 hydrogenation Y$4.33 嫩化 tenderizationU4.34 软化 softeningDY,g4.35 营养强化 fortification (enrichment)CZ4.36 膨化 extrusion (puffing).Fr4.37 精制 refining4.37.1 精炼 refining.H4.38 烘焙 baking c*dS=B4.39 熏制 smoking b4.40 保鲜 refreshment (refreshing)#uyP4.41 冷藏 cold storageym4.46.1 盐渍 salting z4.46.4 酸渍 pic
9、klingJ=$4.46.5 糟渍 cured or pickled with germented grainss(6P4.47 辐照保藏 irradiation preservationSM4.48 化学保藏 chemical preservation4.49 成熟 ripeningk 坛 4.50 后熟 maturationni6s4.51 灭菌 sterilization N#W844.51.1 超高温瞬时灭菌 ultra high temperature short time sterilization+T3i4.51.2 商业无菌 commercial sterilization,+goB5.25 食物中毒 food poisoning)KPx;5.26 酸败 rancidityiJwwM5.39 酸价 acid value 1fB5.40 过氧化值 peroxide value0JW675.41 食品微生物学检验 food microbiological analysisL7x#,5.41.1 菌落总数 total plate counteesW
