糕点类食品生产企业的质量控制研究  

Research on Quality Control of Pastry Food Production Enterprises

作　　者：张倩 ZHANG Qian(Jianyang District Quality Measurement and Law Enforcement Technology Testing Institute,Nanping 354200,China)

机构地区：[1]福建省南平市建阳区质量计量和执法技术检测所,福建南平354200

出　　处：《现代食品》2021年第17期157-159,共3页Modern Food

摘　　要：糕点类食品的质量安全不但关系到食品生产企业的发展,而且影响着消费者的健康。根据当前糕点类食品企业的现状,糕点类食品种类较多,其质量也参差不齐,糕点类食品的质量问题主要集中在企业的卫生管理、工艺控制等方面。按照糕点类相关的卫生标准,加强生产企业的质量控制,才能够降低食品的安全风险。本文从原料、食品添加剂、微生物等角度出发,探讨了研究糕点类食品生产企业的质量控制。The quality and safety of pastry food is not only related to the development of food production enterprises,but also affects the health of consumers.According to the current situation of pastry food companies,there are many types of pastry foods,and their quality is also uneven.The quality problems of pastry foods are mainly concentrated in the enterprise's sanitary management and process control.Only by strengthening the quality control of production enterprises in accordance with the relevant hygiene standards for pastries can the safety risks of food be reduced.From the perspectives of raw materials,food additives,microorganisms,etc.,this article discusses the quality control of pastry food production enterprises.

关 键 词：糕点类食品 卫生管理 质量控制 研究 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]