摘要
本文对如何延长活性乳酸菌饮料货架期,从原料、生产、卫生、运输等方面进行了叙述,重点探讨了活性乳酸菌饮料常见的坏包、分层沉淀、酸度上升等质量问题,通过对比分析其产生原因,结果证明创建良好的生产规范,及生产、销售过程中冷链的完善建立,是延长产品货架期的根本。
The article studied how to extend shelf-life on lactobacillus beverade.it mainly research the problem of quality,such as usually bad-pakage, separation, sediment and rising-acidiety. The result proved which the base of extending shelf-life lactobacillus beverage had GMP, Chain-cooled of processing and sale.
出处
《包装与食品机械》
CAS
2006年第2期46-49,共4页
Packaging and Food Machinery
关键词
活性乳酸菌
质量问题
控制措施
货架期
activery lactobacillus
the problem of quality
control measure
shelf-life.
