发酵食品生产中质量控制问题与解决对策

Quality Control Problems and Solutions in the Production of Fermented Foods

TIAN Chunyu

（CollegeofBiological and Chemical Engineering， Chongqing UniversityofEducation， Chongqing 40o67，China）

Abstract： This article systematically analyzes the quality control issues in various stages of fermented food production，and proposes targeted solutions such as optimizing the raw material supply chain， introducing digital technology， improving equipment maintenance mechanisms，standardizing personnel operation processes，and strengthening environmental control， in order to provide theoretical reference for improving thequality and safety level of fermented food.

Keywords： fermented foods; quality control; raw material management; production environment

在现代食品工业蓬勃发展的背景下，发酵食品凭借其独特风味、丰富营养及多样的产品类型，深受消费者青睐。（剩余4651字）