摘要
随着消费者对食品安全问题的关注度不断提高,传统发酵食品存在的潜在安全风险也逐渐引起了行业内的重视。该文从酒类行业出发,从传统发酵谷物产品的代表白酒、黄酒的生产工艺、菌种、区域环境等方面分析了对食品安全的影响,总结了传统发酵食品面临的共性问题,并针对这些问题提出了的解决思路和措施。
With the attention of consumers on food safety issues, potential security risks exist in the traditional fermented food is constantly exposed, and the food industry has encountered a serious challenge. In this paper, Analysis for the technique, microbes and regional environmental of spirit and yellow wine impact food safety was focused on, and the common problems in traditional fermented food were summarized. Some ideas and measure- ments to solve these security problems were also put forward in this paper.
出处
《中国酿造》
CAS
2013年第7期119-120,133,共3页
China Brewing
关键词
传统发酵食品
食品安全风险
生产环境
工艺
traditional fermented food
food security risk
environment
technique
