Research On Improving The Quality Of Mouding Fermented Bean Cur

Mouding bean curd is a soybean fermented product inherited for a hundred years in China.It is loved by people because of its unique flavor and delicious taste.At present,the fermented bean curd production enterprises are in the period of transformation and upgrading from traditional industries to modern food enterprises,strengthening the quality management of production process and improving the quality of fermented bean curd is crucial to enhance the competitiveness of enterprises and sustainable development momentum.Through research method of quality management,this paper analyzed the production quality data of bean curd,comprehensive investigation analysis quality management problems,including production setting,disinfection health facilities are not perfect,equipment inspection cleaning is not in place,the low level of staff health quality and safety consciousness.This paper summarizes the important factors affecting the quality of bean curd is high quality and high yield acid strains,fermentation process optimization,microbial optimization,nutrition index,milk structure,flavor index,quality of consumer evaluation,and puts forward the countermeasures and measures to improve the quality and quality.The conclusion of this paper including:the quality awareness is the key of the quality,the production technology and the production process management level are the core of the quality promotion,the supervision of the third party authority is the sentinel of the quality,the consumer trust is the driving force of the quality improvement.