摘要
发酵乳产品因具有良好的营养价值,营养易吸收,可促进人体新陈代谢,提高人体免疫功能,深受消费者的青睐。在竞争日益激烈的市场环境中,食品生产企业要生产出高品质的发酵乳,需从原奶的质量、配料过程、热处理加工、菌种的选择、接种温度、发酵时间和包装物等各环节开展质量控制。基于此,本文分析了提高发酵乳品质的影响因素,为相关企业提升发酵乳品质提供参考。
Fermented milk products are favored by consumers because of their good nutritional value and easy absorption of nutrients,which can promote human metabolism and improve human immune function.In the increasingly competitive market environment,in order to produce high-quality fermented milk,food production enterprises need to carry out quality control from the aspects of raw milk quality,ingredient process,heat treatment processing,strain selection,inoculation temperature,fermentation time and packaging materials.Based on this,this paper analyzes the influencing factors of improving the quality of fermented milk,and provides a reference for related enterprises to improve the quality of fermented milk.
作者
梁家伟
LIANG Jiawei(Yunnan Eurasia Dairy Co.,Ltd.,Dali 671000,China)
出处
《食品安全导刊》
2022年第22期168-170,共3页
China Food Safety Magazine
关键词
发酵乳
品质
影响因素
fermented milk
quality
influencing factors