portant; word-wrap: break-word !important; font-size: 15px;">一碗好的方便面，除了具有爽滑、咬劲、弹性强的面外，更需一碗鲜浓、飘香、醇厚的浓汤。我国复配型汤料起步虽然迟一些，但近年的发展速度还是比较快。当前调味食品在市场上不断涌现新的品种，推动方便面的调味水平提高，例如鸡精粉、特鲜味精、风味酱油粉、鸡骨膏等。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(227, 108, 9);">调味品portant; word-wrap: break-word !important; font-size: 15px;">亦称调味料，它能赋予食品甜、酸、苦、辣、咸。鲜等特殊味感。过去传统的单种调味料主要有酱油、食醋、盐、酱等，这些被称为基础调味料。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(227, 108, 9);">复配调味料portant; word-wrap: break-word !important; font-size: 15px;">是以基础调味料为基础，配以多种其他辅料，按一定比例混合起来，称为复配调味料。由于多味调料混在一起，各种味道相互起到互补、完善的作用，合成真正色、香、味俱全的调味料。这也是制作的基础原理。
portant; word-wrap: break-word !important; font-size: 15px;">当前方便面的汤料发展形式趋于多包化，按形式可分为：
portant; word-wrap: break-word !important; font-size: 15px;"> (1）单包料——粉包；
portant; word-wrap: break-word !important; font-size: 15px;"> (2) 双包料——粉包十油包、粉包十酱包、粉包十案包；
portant; word-wrap: break-word !important; font-size: 15px;"> (3) 叁包料——粉包十油包十莱包、粉包十莱包十酱包；
portant; word-wrap: break-word !important; font-size: 15px;"> (4) 肆包料——粉包十菜包十酱包十软罐头。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">1、世界各国对味道分类情况
portant; word-wrap: break-word !important; font-size: 15px;">日本将味分为：咸、酸、甜、苦、辣五味；
portant; word-wrap: break-word !important; font-size: 15px;">欧美将味分为：咸、酸、甜、苦、辣、金属味六味；
portant; word-wrap: break-word !important; font-size: 15px;">印度将味分为：咸、酸、甜借、辣、涩、淡、不正常八味；
portant; word-wrap: break-word !important; font-size: 15px;">我国将味分为：咸、酸、甜、苦、辣，加上鲜、涩共七味。
portant; word-wrap: break-word !important; font-size: 15px;">而实际从生理角度上，只有咸、酸、甜、苦四种基本味，辣味、涩味是刺激神经而产生的。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">2、味觉分类 portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">
portant; word-wrap: break-word !important; font-size: 15px;">1）心理味觉形状、色泽、光泽等物体外观引起的食欲。
portant; word-wrap: break-word !important; font-size: 15px;">2）物理味觉软硬度、粘度、冷热、咀嚼感、口感。
portant; word-wrap: break-word !important; font-size: 15px;">3）化学味觉酸味、甜味、苦味、咸味等。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">3、味觉的多重性portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">1）对比现象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">味精的鲜味有食盐存在，其鲜味会增加。在溶液中谷氨酸钠解离后，负离子虽然有一定鲜度，但不与钠离子共同作用，鲜味不明显，只有二者共同作用才感鲜味浓。胶制成肉、火腿、咸蛋、咸鱼，为什么不感到咸，就是由于它内部的氨基酸起协调作用。在100ml水中加 15g的糖，再加 17mg盐，会感到甜味比不加盐时要甜，所以在糖果糕点行业中利用这一点起对比作用。
portant; word-wrap: break-word !important; font-size: 15px;">2）消杀现象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">食盐、沙糖、奎宁、醋酸之间，其中两种以适当浓度混合，会使其中一种单独味的味觉减弱，称为味的消杀现象。
portant; word-wrap: break-word !important; font-size: 15px;">3）变调现象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">先尝过食盐、奎宁以后，即饮无味清水，立刻会感到有些甜味。
portant; word-wrap: break-word !important; font-size: 15px;">4）相乘现象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">味精与核着酸共存，鲜味有相乘作用。
portant; word-wrap: break-word !important; font-size: 15px;"> 99g 味精十（I+G）1ｇ可以增鲜2倍；
portant; word-wrap: break-word !important; font-size: 15px;"> 98g 味精十（I+G）2ｇ可以增鲜3.5倍；
portant; word-wrap: break-word !important; font-size: 15px;"> 96g 味精十（I+G）4ｇ可以增鲜 5倍。
portant; word-wrap: break-word !important; font-size: 15px;">麦芽酚加入饮料、糖果中，能增强其甜味，这是相乘作用。食品中肉类、贝类、鱼类、味精、酱油等都具有特殊的鲜美滋味，通常称之为鲜味。一般具有鲜味的物质，例如核苷酸、谷氨酸钠、氨基酸、肽、酵母精与其他鲜味料一起并用，鲜味效果都很显著。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">4、香味物质portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">食品的香气是由多种挥发性的香味物质所组成的，香味物质指在食品中能产生香味，而且具有已经确定化学结构的化合物。例：醇类的气味、甲醇有毒、杂醇油具有麻醉香味、庚醇有葡萄香气。
portant; word-wrap: break-word !important; font-size: 15px;">香味增强型：提高改善其他物质的香味，添加量少，增香效果显著。香味增强剂也是食用香料发展过程出现的一个新领域，它可以改善掩盖一些不愉快的气味，提高食品风味。
portant; word-wrap: break-word !important; font-size: 15px;">例：麦芽酚产生焦香味，乙基麦芽酚与麦芽酚相似，但乙基麦芽酚增香效果是麦芽酚的6倍。
portant; word-wrap: break-word !important; font-size: 15px;">大家也知道汤料中的美拉德反应，产生焦香味，美拉德反应亦称羰胺反应，通称氨基化合物和还原糖化合物之间发生的反应。
portant; word-wrap: break-word !important; font-size: 15px;">美拉德反应很复杂，其香气生成除与氨基酸的种类及温度有关外，因pH值不同所生成的香味亦有差异，不同糖类和氨基酸的反应能力大小也不同，其顺序为：
portant; word-wrap: break-word !important; font-size: 15px;">山梨糖＞果糖＞葡萄糖＞蔗糖＞鼠李糖。
portant; word-wrap: break-word !important; font-size: 15px;">影响美拉德反应的因素：
portant; word-wrap: break-word !important; font-size: 15px;">(1)温度上升，美拉德反应加快；反之则慢；
portant; word-wrap: break-word !important; font-size: 15px;">(2)pH值升高，反应加剧（偏碱性反应快）；
portant; word-wrap: break-word !important; font-size: 15px;">(3)水分在１10%-15%左右反应快，无水情况反应缓慢。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">5、食品中的色素portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">食品的色素分为天然与合成两种。
portant; word-wrap: break-word !important; font-size: 15px;">1）天然色素按来源不同可分为植物色素：蔬菜的绿色（叶绿素）、胡萝卜橙红色（胡萝卜素）、苹果的红色（花青素）；动物色素：牛肉、猪肉红色素（血红素）。虾、蟹的表皮色（类胡萝卜素）。
portant; word-wrap: break-word !important; font-size: 15px;">2）合成色素胭脂红、柠檬黄、日落黄等。
portant; word-wrap: break-word !important; font-size: 15px;">3）调色的目的，是让汤料接近天然色、增进食欲感。
portant; word-wrap: break-word !important; font-size: 15px;">焦糖色、酱油粉：红烧牛肉、红烧排骨；姜黄：鸡汁、咖哩粉；海鲜：一般原色，微焦糖色。
portant; word-wrap: break-word !important; font-size: 15px;">现用革取法提炼天然色素价格太贵，但真实感强。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">1、咸味料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">盐，称味之王，一般需经烘炒使用，比例45%～70%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">2、甜昧料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">砂糖、葡萄糖、甘草、恰糖等，提高汤料浓度，甜美可口，与氨基酸发生美拉德反应，获得焦香味，比例10%－15%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">3、酸味料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">柠檬酸、乳酸、酒石酸、醋酸等，可提高风味、改善口感、降低咸味，比例0.3%－0.5%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">4、鲜味剂portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">L一谷氨酸钠（MSG），比例10%-15%；5’-IMP肌苷酸，比例0.2%-0.5%；5’－GMP鸟苷酸，比例20.%-0.5%；琥珀酸钠，比例0.2%-2%；酵母精，比例3%-10%；植物水解蛋白，比例0.2%-2%。起增鲜作用，产生提高自然肉香味，与味精协同效应，倍增鲜味，使汤料柔和圆润。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">5、香辛料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">比例2%-5% 辣味料：胡椒、辣椒、姜。花椒。可以增进食欲；
portant; word-wrap: break-word !important; font-size: 15px;"> 特殊香辛料：八角、桂皮、豆寇、丁香等；
portant; word-wrap: break-word !important; font-size: 15px;"> 去异腥味香辛料：毕拔、大蒜、洋葱、芥末、紫苏等；
portant; word-wrap: break-word !important; font-size: 15px;"> 增味料：芝麻、豆芽粉、韭菜、葱、胡萝卜、包莱等；
portant; word-wrap: break-word !important; font-size: 15px;"> 具有各种特殊香气，可以增加美味，去除异腥，增进食欲。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">6、赋形剂portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">粉末油脂、淀粉、糊精，作分散防粘结，可保持香气持久，比例5%-10%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">7、着色剂portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">焦糖色、酱油色、姜黄，产生天然色，美观、增进食欲，比例0.1%-3%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">8、香精
portant; word-wrap: break-word !important; font-size: 15px;">赋予汤料主体香气，产生诱人香味，比例0.1%-2%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">9、风味增强剂portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">酵母精、牛肉精粉、沙条、咖哩粉等，增强主体风味，提高鲜度，比例3%-10%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">1、汤料生产工艺要点portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">1）汤料的配方设计总体要求反映出符合本品种的色、香、味特色，然后根据需求、产地的口感，合理比例进行调配，反复试验，征求意见，最后确定调味汤料的配方。
portant; word-wrap: break-word !important; font-size: 15px;">2）原料的选择、加工、清理、杀菌、烘干加工后水份不超过6%-7%，待用。
portant; word-wrap: break-word !important; font-size: 15px;">3）混合、搅拌应有顺序，吸潮性差的可先加入，吸潮快的后加，最后加入香精，避免汤料在加工中吸收过多水份，影响质量。
portant; word-wrap: break-word !important; font-size: 15px;">4）设备搅拌机一定要封闭式的，敞口式搅拌不利于卫生与防潮。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">2、生产工艺流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">分四种：粉包、油包（液体）、酱包（膏状）、软罐头。
portant; word-wrap: break-word !important; font-size: 15px;">1）粉包工艺流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">原料→清洗→烘干、粉碎处理→按比例混合→筛选→包装→检查→成品
portant; word-wrap: break-word !important; font-size: 15px;">2）油包（液体）工艺流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
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portant; word-wrap: break-word !important; font-size: 15px;">3）酱包（膏状）工艺流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">流程１：portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;"> 猪肉、牛肉、鸡肉（带骨头）→粉碎→软化→磨浆→肉骨浆
portant; word-wrap: break-word !important; font-size: 15px;">流程2：portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
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portant; word-wrap: break-word !important; font-size: 15px;">4）软罐头portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">肉（瘦、肥搭配）→烫洗（70-80℃），除异腥味→切小肉丁→开锅煮1h（八角、姜、葱 等香辛料）→装复合袋→封口杀菌
portant; word-wrap: break-word !important; color: rgb(227, 108, 9);">表１粉末汤料配方表（以6g/包计）
| 鸡汁味(g) | 牛肉味(g) | 猪肉味(g) | 海鲜味(g) | |
| 精盐 | 48 | 48 | 48 | 48 |
| 肉骨酱（末） | 14 | 14 | 12 | 16 |
| 砂糖 | 6 | 6 | 7 | 6 |
| 葡萄糖 | 5 | 7 | 7 | / |
| 谷氨酸钠 | 13 | 11 | 11 | 14 |
| 核苷酸 | 0.4 | 0.4 | 0.4 | 0.4 |
| 水解蛋白 | 2 | 2 | 2 | 2 |
| 香精 | 2 | 2 | 3 | 2 |
| 琥珀酸钠 | 0.3 | / | / | 2 |
| 酵母精 | 5 | 4 | 4 | 5 |
| 焦糖色 | 姜黄0.5 | 0.8 | 1 | / |
| 蔬菜、香辛料酱油粉抗结剂 | 4.5 | 5 | 5 | 5 |
portant; word-wrap: break-word !important; font-size: 15px;">方便面的汤料是由简单品种演变成的美味可口。营养丰富的调味料，由单包料发展成多包料及软罐头。
portant; word-wrap: break-word !important; font-size: 15px;">配汤料要想配成风味独特、调味超群、调出的场鲜。香。醇厚、留香余长，除（I+G）与盐、糖、味精、风味剂、香辛料的比例恰当外，还应不断研究开发，将调味汤料推向一个多元化发展的浪潮。
portant; word-wrap: break-word !important; font-size: 15px;">(1）高档传统基础调味品需提高质量，如酱油、醋；
portant; word-wrap: break-word !important; font-size: 15px;">(2)方便面的调料生产多样化、天然化、真实化；
portant; word-wrap: break-word !important; font-size: 15px;">(3)复配调味料生产全面、多品种（涮羊肉、烧肉汁、芥末膏等）；
portant; word-wrap: break-word !important; font-size: 15px;">(4)快餐食品调味料生产（如炸鸡粉、面拖王、肯德鸡、麦当劳等所用调料）；
portant; word-wrap: break-word !important; font-size: 15px;">(5)肉类、鱼类、海鲜加工、肠、鱼片所需调味料；
portant; word-wrap: break-word !important; font-size: 15px;">(6)膨化小食品的调味料；
portant; word-wrap: break-word !important; font-size: 15px;">天然调味料是调味料发展趋势，富有天然原汁原味，有利健康；天然调味料也是当前国际上流行的调味料。方便面的汤料要求美味、好吃、保健、营养、卫生、有高级感，因为汤料是方便面的重要组戍部分，汤料行业不断完善，新品种不断出现，对方便面食品的发展定能起推波助澜的作用。
