摘要
本文阐述了乳酸菌饮料在生产、运输、销售、贮存过程中易出现的口感不稳定,分层沉淀,褐变以及坏包(胀包、酸包、霉包、黏条包)等质量问题。从原料、加工工艺、加工设备技术水平、包装材料、贮运等过程,分析了其产生原因,并提出相应的控制措施。
in this paper we illuminate the defects occured in the yoghurt drinking such as :brown color,protein coagulation,bad package (bulged ,sour,mould,viscos e ),we also explained the reason of above-mentioned quality problem by analyzing the raw milk ,production processing,equipment, package material ,storage and tr ansportation of the yoghurt drinking.
出处
《中国乳品工业》
CAS
北大核心
2005年第4期62-64,共3页
China Dairy Industry
关键词
乳酸菌饮料
质量问题
质量控制
yoghurt drinking
quality problem
quality control.
