食品安全背景下乳制品中果粒颗粒风味营养保存技术研究  

Research on Flavor and Nutrition Preservation Technology of Fruit Particles in Dairy Products Under the Background of Food Safety

作　　者：张方方 冯利青 李爱华 姜波 ZHANG Fangfang;FENG Liqing;LI Aihua;JIANG Bo(Henan Huahua Milk Engineering Research Institute Co.,Ltd.,Zhengzhou 450000,China)

机构地区：[1]河南花花牛乳工程研究院有限责任公司,河南郑州450000

出　　处：《食品安全导刊》2025年第8期93-95,共3页China Food Safety Magazine

摘　　要：本文从消费者对风味与营养的需求、果粒风味与营养对乳制品品质的提升、果粒预处理技术、加工工艺对风味的影响、添加剂的合理使用、保鲜包装技术、低温储存、加工过程中的营养保护等方面对食品安全背景下对乳制品中果粒颗粒风味及营养保持技术进行了探讨,为乳制品行业的发展提供更有力的支持。In this paper,the flavor and nutrient preservation technology of fruit particles in dairy products under the background of food safety were discussed from the aspects of consumers’demand for flavor and nutrition,the improvement of fruit flavor and nutrition on the quality of dairy products,the influence of fruit pretreatment technology and processing technology on flavor,the rational use of additives,fresh-keeping packaging technology,low-temperature storage,and nutritional protection during processing.It provide stronger support for the development of the dairy industry.

关 键 词：乳制品 果粒颗粒 风味营养保存 

分 类 号：TS2[轻工技术与工程—食品科学与工程]