浅谈代糖糕点研发与质量控制要点  

Brief Discussion on Key Points in Development and Quality Control of Pastry using Sugar Substitutes

作　　者：邢跃 XING Yue(Tianjin Guifaxiang 18th Street Muahua Food Co.,Ltd.,Tianjin 300221,China)

机构地区：[1]天津桂发祥十八街麻花食品股份有限公司,天津300221

出　　处：《保鲜与加工》2018年第5期161-165,共5页Storage and Process

摘　　要：分别从法规、体系、原料、工艺、卫生、标识、检测七方面简述使用代糖品的糕点在研发、生产及质量控制中应注意的要点问题,以期加深一般生产商和消费者对相关知识的理解。In this paper, key points in development, production and quality control of pastry using sugar substitutes are briefly introduced from seven aspects including laws and regulations, quality system, raw materials, production process, hygiene, labeling and detection, which aims to promote an in-depth understanding on relevant knowledge of pastry using sugar substitutes for manufacturers and consumers.

关 键 词：糕点 代糖品 研发 质量控制 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]