10月，我国大部分主要食品行业的产品产量出现回升。其中，糖果产量增速大幅提升，同比增长21.31%，较上年同期提高11.36个百分点。

Takeaway food delivery involves packaging and providing food with a wide variety of options. It serves customers with its vast network of distribution and delivery channels. The online takeaway food option offers a hassle-free method of having food at home. Customers have the option to order food from various restaurants and choose from a wide range of items through online payment or COD. The market includes both companies involved purely in delivery takeaway services and restaurants offering dining-in and takeaway facilities.

A sauce is a condiment used as a dip, a glaze, a filling, and an accompaniment with food. The most common types of sauces used by consumers worldwide are tomato sauce (ketchup), soy sauce, mustard sauce, chili sauce, béchamel, and hollandaise. On the other hand, dressings are used for garnishing and giving taste to food products, especially salads, burgers, sandwiches, and other snack items. Some of the widely used dressings are mayonnaise, red wine oil, and vinegar, and Caesar, Italian, and Russian dressings.

为探讨速冻加工对慈姑风味的影响，采用顶空固相微萃取（HS-SPME）与气相色谱-质谱（GC-MS）联用技术，分析烫漂和速冻加工处理过程中慈姑挥发性风味化合物的组分及变化。结果表明：慈姑烫漂和速冻处理后分别检测到33 种和29 种挥发性风味化合物。烫漂慈姑中相对含量较高的为烯类、含硫类、醚类、醛类和醇类等，二甲基硫醚、壬醛、辛醛、己醛、D-柠檬烯、柠檬烯、石竹烯、庚醇、泪柏醚等对烫漂慈姑风味有较大贡献；速冻慈姑中相对含量较高的为烯类、醚类、醛类、醇类和含硫类等，二甲基硫醚、壬醛、辛醛、己醛、庚醛、石竹烯、戊醛、庚醇、苯甲醛、2-戊基呋喃、泪柏醚等对速冻慈姑有较大贡献。慈姑经速冻后降低了对慈姑产生负面影响的风味化合物相对含量，如二甲基硫醚；增加了对风味有较大贡献的化合物种类，有利于风味化合物的保存和改善。

为提高抗性淀粉的制备得率，以绿豆淀粉为试验材料，使用振动式超微粉碎技术处理绿豆淀粉，通过测定抗性淀粉含量，确定最佳超微粉碎时间为20min；以微波糊化替代传统湿热糊化工艺，在单因素试验的基础上，采用采用Box-Behnken 模型研究淀粉乳浓度、微波功率、微波时间对抗性淀粉得率的影响，确定微波糊化提高抗性淀粉得率的最佳工艺条件为淀粉乳浓度10.2％、微波功率670W、微波时间4.3 min，抗性淀粉得率为32.80％，该研究可为绿豆抗性淀粉的工业化生产提供参考与实验依据。