水果罐头产品感官检验指标的建立与优化分析  

Analysis of the Establishment and Optimization of Sensory Inspection Indicators for Canned Fruit Products

作　　者：刘海霞 李伟宝 LIU Haixia;LI Weibao(Tongbiao Standard Technical Service(Qingdao)Co.,Ltd.,Qingdao 266000,China)

机构地区：[1]通标标准技术服务(青岛)有限公司,山东青岛266000

出　　处：《现代食品》2024年第8期82-84,共3页Modern Food

摘　　要：在水果罐头生产过程中,多种因素会对水果罐头的品质造成影响。在品质检验方面,传统的物理化学分析方法无法全面反映产品的实际感官特征,因此,建立完善的感官检验指标体系,对于提高水果罐头类产品品质检验的准确性和可靠性至关重要。基于此,本文通过建立和优化水果罐头产品的感官检验指标,旨在提高其品质检验的准确性和一致性。In the production process of canned fruits,there are multiple factors that can affect the quality of canned fruits.In terms of quality inspection,traditional physical and chemical analysis methods cannot fully reflect the actual sensory characteristics of products.Therefore,establishing a comprehensive sensory inspection index system is crucial for improving the accuracy and reliability of quality inspection of canned fruit products.Based on this,this article aims to improve the accuracy and consistency of quality inspection for canned fruit products by establishing and optimizing sensory inspection indicators.

关 键 词：水果罐头产品 感官检验指标 建立与优化 

分 类 号：F203[经济管理—国民经济]