Workshop Structure Design of Frozen Drinks Factory  

作　　者：Peng WAN Zhen ZHAO Guoyan WEN Yunshuang FU Xiaoli WU Cuizhi LI Zhiyong LU 

机构地区：[1]Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 010110,China [2]Key Laboratory of Cattle and Sheep Milk and Meat Products Risk Control and Key Technology,State Administration for Market Regulation,Hohhot 010110,China

出　　处：《Asian Agricultural Research》2025年第2期38-40,44,共4页亚洲农业研究(英文)

摘　　要：According to the announcement of General Administration of Quality Supervision,Inspection and Quarantine of the People's Republic of China,the risk of microbial items in frozen drinks is very high,and it is difficult to improve.For example,a recent spot check showed that 42 kinds of frozen drinks had microbial indicators exceeding the standard.Part of the reason is that the design of the production workshop is not conducive to the rapid removal of production water,resulting in continuous moisture throughout the workshop,which provides a breeding bed for microorganisms to breed and then contaminates the product.Therefore,research is carried out from the design point of view to fundamentally reduce the moisture in the workshop and build a dry workshop for frozen drinks production,so as to effectively reduce the risk of microbial contamination of frozen drinks.

关 键 词：Frozen drinks MICROORGANISMS Structural design 

分 类 号：F42[经济管理—产业经济]