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近年来,在乳品里添加果粒已经成为了一种普遍的现象。产品从单纯的酸奶产品已经拓展到了常温乳品。到底其发展趋势如何?果粒乳品的不断创新对包装技术和设备又提出了哪些新的要求?
In recent years, it has become a common phenomenon to add fruit particles to dairy products. Products from pure yogurt products have been extended to room temperature dairy products. In the end how the trend of development? Continuous innovation of dairy products on the packaging technology and equipment and put forward what new requirements?