[1]马诚,辛宝,钱文文,等.基于药食两用物质的食品研发创新与思考[J].西部中医药,2021,34(11):105-107.[doi:10.12174/j.issn.2096-9600.2021.11.23]
 MA Cheng,XIN Bao,QIAN Wenwen,et al.Innovation and Thinking of Food R& D Based on Dual-use Substance for Medicine and Food[J].Western Journal of Traditional Chinese Medicine,2021,34(11):105-107.[doi:10.12174/j.issn.2096-9600.2021.11.23]
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基于药食两用物质的食品研发创新与思考
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
34
期数:
2021年11期
页码:
105-107
栏目:
营养医学
出版日期:
2021-11-15

文章信息/Info

Title:
Innovation and Thinking of Food R& D Based on Dual-use Substance for Medicine and Food
作者:
马诚 辛宝 钱文文 任晓梅 赵少雄 都瑞林
陕西中医药大学,陕西 咸阳 712046
Author(s):
MA Cheng XIN Bao QIAN Wenwen REN Xiaomei ZHAO Shaoxiong DU Ruilin
Shaanxi University of Chinese Medicine, Xianyang 712046, China
关键词:
药食两用食品研发研发流程食疗
Keywords:
medicinal and ediblefood R&DR&D processdiet therapy
分类号:
R247.1
DOI:
10.12174/j.issn.2096-9600.2021.11.23
文献标志码:
A
摘要:
基于药食两用物质食品研发创新与思考,通过发现药食两用食品研发中存在的问题及药食两用食品创新研发基本思路的探讨,指出药食两用食品的研发应当在中医经典食疗文献基础上进行科学合理的配方设计,在产品剂型的选择上可参考中医传统的药膳食疗剂型如茶、粥、羹、饮等;可通过食品科学、生命科学、营养学、医学与现代食品工业相结合,综合疾病控制、基础研究、临床营养等多学科研究的优势,加强药食两用食品研发的工艺、物性和质构研究,不断创新产品配方与工艺流程,研发安全、营养、美味且具有中国特色的药食两用食品,进一步扩大药食两用食品研发的应用前景。
Abstract:
On the foundation of the innovation and thinking of medicinal and edible food R&D, the article analyzes the problems existed in R&D and basic thinking, it is pointed out that R&D of dual-use substances for medicine and food should carry out scientific and reasonable formula design on the basis of classical dietotherapy literature of traditional Chinese Medicine, in the selection of product dosage form, we can refer to the dosage form of traditional dietherapy of traditional Chinese medicine, such as tea, porridge, soup, drink, etc; through the combination of food science, life science, nutrition, medicine and modern food industry, and the advantages of mult-disciplinary comprehensive research including disease control, basic research and clinical nutrition, we can strengthen the research on the process, physical properties and texture of dual-use substances for medicine and food, constantly innovate the product formula and process flow, and develop safe, nutritious, delicious dual-use substances for medicine and food with Chinese characteristics, therefore to further expand the application prospect of medicinal and edible food R&D.

相似文献/References:

[1]赵少雄,辛宝,钱文文,等.营养学科视域下“传统食养”研究的切入与思考[J].西部中医药,2022,35(05):96.[doi:10.12174/j.issn.2096-9600.2022.05.22]
 ZHAO Shaoxiong,XIN Bao,QIAN Wenwen,et al.Reflection and Breakthrough Point of “Traditional Dietotherapy” Under the Perspective of Nutrition[J].Western Journal of Traditional Chinese Medicine,2022,35(11):96.[doi:10.12174/j.issn.2096-9600.2022.05.22]

备注/Memo

备注/Memo:
马诚(1994—),女,硕士学位,助理实验师。研究方向:膳食营养与健康。陕西中医药大学慢病食疗营养与养生创新团队项目(2019-PY01)。
更新日期/Last Update: 2022-08-09