發(fā)酵食品生產(chǎn)中質(zhì)量控制問題與解決對策
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
在現(xiàn)代食品工業(yè)蓬勃發(fā)展的背景下，發(fā)酵食品憑借其獨(dú)特風(fēng)味、豐富營養(yǎng)及多樣的產(chǎn)品類型，深受消費(fèi)者青睞。（剩余4651字）