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

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。

关键词：乳制品；果粒颗粒；风味营养保存

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

近年来，随着生活水平的提高，人们对乳制品的需求量日益增长，乳制品的质量与安全也成为消费者关注的焦点。（剩余4142字）