搅拌型酸奶生产中的质量缺陷和控制分析  

Analysis of Quality Defects and Control in the Production of Stirred Yoghurt

作　　者：谈志新 Tan Zhixin(Bengbu Testing Center for Food and Drug Control,Bengbu 233000,China)

机构地区：[1]蚌埠市食品药品检验中心

出　　处：《现代食品》2019年第22期67-69,共3页Modern Food

摘　　要：本文分析了导致搅拌型酸奶胀包、产品发霉、析出乳清、组织状态不细腻、酸度过高、有异味与口感偏稀等质量缺陷的原因,并提出了相应的质量控制措施。The causes of common quality defects in stirred yoghurt, such as bulging package, mildew, precipitated whey, non-delicate tissue state, high acidity, peculiar smell, dilute taste and so on, were analyzed, and the corresponding quality control measures were put forward.

关 键 词：酸奶 质量缺陷 原因 控制措施 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]