| 乳酸菌饮料常见的质量问题及控制措施 |
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| 引用本文： | 刘娟,王广英,刘怀东. 乳酸菌饮料常见的质量问题及控制措施[J]. 中国乳品工业, 2005, 33(4): 62-64 |
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| 作者姓名： | 刘娟 王广英 刘怀东 |
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| 作者单位： | 黑龙江完达山哈尔滨乳品有限公司,黑龙江,哈尔滨,150078 |
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| 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。
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| 关 键 词： | 乳酸菌饮料 质量问题 质量控制 |
| 文章编号： | 1001-2230(2005)04-0062-03 |
Common quality problem and control of yoghurt drinking |
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| LIU Juan,WANG Guang-ying,LIU Huai-dong. Common quality problem and control of yoghurt drinking[J]. China Dairy Industry, 2005, 33(4): 62-64 |
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| Authors: | LIU Juan WANG Guang-ying LIU Huai-dong |
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| Abstract: | 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. |
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| Keywords: | yoghurt drinking quality problem quality control. |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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