[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fdOmACWZzuJTi8cCO7xaCV--3pEZsexSAP3zMSBGUuvs":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":13,"question":19,"related":20,"source":30,"type":42},[],"2023-05-07 19:35:55",6438469,[8,9,10,11,12],"保持或提高食品本身的营养价值","掩盖腐败食品的气味","提高食品的质量和稳定性,改进其感官特性","便于食品的生产、加工、包装、运输或者贮藏","A. 作为某些特殊膳食用食品的必要配料或成分",{"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},"1000006100","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F0c41bf7d3bf00829ca557a790b3bb283.png","食品安全与日常饮食","3853048","第八章单元测试","哪些情况下可使用食品添加剂",[21,32,43,54,57,66,75,83,92,100],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],6438431,[25,26,27,28],"福尔马林","瘦肉精","苏丹红","吊白块","不法商贩常用于面粉和馒头漂白的非法添加物质是","v2",0,{"answer":33,"createTime":5,"id":34,"options":35,"question":41,"source":30,"type":42},[],6438448,[36,37,38,39,40],"不应对人体产生任何健康危害","不应掩盖食品腐败变质","不应掩盖食品本身或加工过程中的质量缺陷或以掺杂、掺假、伪造为目的而使用食品添加剂","不应降低食品本身的营养价值","在达到预期目的前提下尽可能降低在食品中的使用量","食品添加剂使用时应符合以下哪些基本要求",1,{"answer":44,"createTime":5,"id":45,"options":46,"question":53,"source":30,"type":42},[],6438460,[47,48,49,50,51,52],"天然食品添加剂","人工化学合成品","动植物提取制得","由发酵或酶法的生物技术方法制得","一般化学合成品","人工合成天然等同物","按来源分食品添加剂可以分为()和()两大类.天然食品添加剂又分为由()和()由两种",{"answer":55,"createTime":5,"id":6,"options":56,"question":19,"source":30,"type":42},[],[8,9,10,11,12],{"answer":58,"createTime":5,"id":59,"options":60,"question":65,"source":30,"type":42},[],6438491,[61,62,63,64],"苋菜红","番茄红素","甜菜红","辣椒红","下列属于天然色素的是()",{"answer":67,"createTime":5,"id":68,"options":69,"question":74,"source":30,"type":31},[],6438577,[70,71,72,73],"脂肪甘油酯类乳化剂","低酯化度蔗糖酯","吐温系列乳化剂","聚甘油酯类乳化剂","下列不属于水包油类乳化剂的是",{"answer":76,"createTime":5,"id":77,"options":78,"question":82,"source":30,"type":42},[],6438702,[79,80,81,63],"维生素C","苯甲酸钠","山梨酸钾","我国目前最常用的食品防腐剂是()",{"answer":84,"createTime":5,"id":85,"options":86,"question":91,"source":30,"type":31},[],6438717,[87,88,89,90],"为了防止和减缓食品氧化,添加抗氧化剂是一种简单、经济而又理想的方法","抗氧化剂维生素C和维生素E过量摄入对身体有益无害","BHA、BHT和PG是目前食品工业中最常用的抗氧化剂","BHA在食品中的最大使用量不得超过0.2g\u002Fkg","下列关于抗氧化剂的表述不正确的是()",{"answer":93,"createTime":5,"id":94,"options":95,"question":99,"source":30,"type":42},[],6438730,[96,97,98],"细菌导致的食品腐败","霉菌导致的食品霉变","酵母导致的食品发酵","微生物引起的食品腐败变质可以分为:()",{"answer":101,"createTime":5,"id":102,"options":103,"question":106,"source":30,"type":107},[],6438759,[104,105],"对","错","我国的食品添加剂定义为:为改善食品品质和色、香、味,以及为防腐、保鲜和加工工艺的需要而加入食品中的人工合成或者天然物质.营养强化剂、食品用香料、胶基糖果中基础剂物质、食品工业用加工助剂也包括在内",3]