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目的:找出生产冻干牛肉最终指标超标的原因,并提出较好的改良方案。方法:本实验对某食品有限公司生产冻干牛肉过程进行了跟踪控制,从原料的初选起,检测冻干加工过程中的每个环节的脂肪含量和过氧化值。结果:加工工艺的B批原料干燥后脂肪含量达8.86%,超出标准值0.36%。结论:为了保证原料成品各检验指标满足要求,应该从原料抓起,制定严格的原料进入制度。
Objective: To find out the reasons why the ultimate index of freeze-dried beef exceeds the standard, and to propose a better improvement plan. Methods: In this experiment, the freeze-dried beef produced by a food company was tracked and controlled. From the initial selection of raw materials, the fat content and peroxide value of each step in the process of freeze-drying were detected. Results: The fat content of B batch of raw materials after processing was 8.86%, exceeding the standard value of 0.36%. Conclusion: In order to ensure that all the test indexes of finished products of raw materials meet the requirements, we should start from the raw materials and establish a strict system for the entry of raw materials.