酸奶加工工艺优化及其质量控制研究
Research on Optimization of Yogurt Processing Technology and Quality Control
金英姿1
作者信息
- 1. 新疆轻工职业技术学院,新疆 乌鲁木齐 830000
- 折叠
摘要
在酸奶生产过程中,发酵时间、温度和原料配比,对酸奶品质、口感、质地和保质期有明显影响.因此,本文分析了酸奶加工工艺以及一系列质量控制措施,以确保酸奶品质.
Abstract
In the production process of yogurt,fermentation time,temperature,and raw material ratio have a significant impact on the quality,taste,texture,and shelf life of yogurt.Therefore,this article analyzes the yogurt processing technology and a series of quality control measures to ensure the quality of yogurt.
关键词
酸奶加工/工艺优化/质量控制Key words
yogurt processing/process optimization/quality control引用本文复制引用
出版年
2024
NETL
NSTL
万方数据