食品安全背景下乳制品中果粒顆粒風味營養(yǎng)保存技術研究

摘 要：本文從消費者對風味與營養(yǎng)的需求、果粒風味與營養(yǎng)對乳制品品質(zhì)的提升、果粒預處理技術、加工工藝對風味的影響、添加劑的合理使用、保鮮包裝技術、低溫儲存、加工過程中的營養(yǎng)保護等方面對食品安全背景下對乳制品中果粒顆粒風味及營養(yǎng)保持技術進行了探討，為乳制品行業(yè)的發(fā)展提供更有力的支持。

關鍵詞：乳制品；果粒顆粒；風味營養(yǎng)保存

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

ZHANG Fangfang， FENG Liqing， LI Aihua， JIANG Bo*

（Henan Huahua Milk Engineering Research Institute Co.， Ltd.， Zhengzhou 450000， China）

Abstract： 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.

Keywords： dairy products; fruit granules; flavor and nutrition preservation

近年來，隨著生活水平的提高，人們對乳制品的需求量日益增長，乳制品的質(zhì)量與安全也成為消費者關注的焦點。（剩余4142字）