木瓜酸奶风味不稳定问题及改进措施分析

Abstract： This paper conducts a study on the unstable flavor problem of papaya yogurt，elaborates in detail on the specific manifestations and hazards of unstable favor，deeply analyzes the keyinfluencing factors such as raw material characteristics，procesing technology parameters， packaging material performance and storage conditions， and proposes systematic improvement measures from the aspects of optimizing raw material selection and processing， optimizing processng technology， and improving packaging and storage conditions，aiming to provide a theoretical basis for enhancing the flavor stability of papaya yogurt and ensuring product quality.

Keywords： papaya yogurt; unstable flavor; raw materials; processing technology

随着消费者对健康、营养、美味食品需求的不断增长，酸奶市场日益繁荣，各类风味酸奶层出不穷。（剩余4348字）