关于延长巴氏乳饮品货架期的问题分析  

Analysis on prolonging the shelf life of pasteurized milk drinks

作　　者：李燕菲 LI Yanfei(Guangzhou Winwind Dairy Co.,LTD.,Guangdong Guangzhou 510000,China)

机构地区：[1]广州风行乳业股份有限公司,广东广州510000

出　　处：《食品工程》2023年第2期74-77,共4页Food Engineering

摘　　要：巴氏杀菌乳采用70℃~95℃的低温杀菌方式,杀菌温度较低不能安全杀灭牛乳中微生物(例如耐热芽孢),因此产品从工厂到终端消费者需要全程在2℃~6℃的冷藏状态下进行运输、销售和保存,且货架期一般不超过30 d。X乳业公司为提高其巴氏乳饮品在本省内的市场占有率,决定将目前所生产的巴氏乳饮品的货架期延长2/3以上,围绕该问题,通过确定与问题相关联的质量特性,根据质量特性采取相关的质量控制办法,分析出问题的关键因素,为后续的问题解决提供改进依据。Pasteurized milk is sterilized at a low temperature of 70℃~95℃.Low sterilization temperature cannot completely kill microorganisms in milk(such as heat-resistant spores),so the product needs to be transported,sold and stored at 2℃~6℃in the whole process from the factory to the end consumer,and the shelf life is generally no more than 30 days.In order to improve the market share of its pasteurized milk drinks in the province,X Dairy Company decided to extend the shelf life of the pasteurized milk drinks produced at present by more than two thirds.Around this problem,through determining the quality characteristics associated with the problem and taking relevant quality control measures according to the quality characteristics,the key factors of the problem were analyzed and the improvement basis was provided for the subsequent problem solving.

关 键 词：巴氏乳饮料 货架期 帕累托原则 生产流程分析 因果分析 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]