摘 要
经过20多年的努力发展，我国乳品行业己经成为一个具有巨大市场潜力的绿色朝阳产业。随着经济社会的发展和人们生活水平的改善，人们对乳品的需求越来越大。冷链物流是物流业的重要分枝，其发展的好坏直接关系到人民生命安全和生活品质。发酵乳的冷链物流作为乳品行业主要组成部分，对我国乳业发展有着重要意义，因此，对我国发酵乳制品的冷链物流现状与品质状况进行调研与分析具有极其重大的理论价值和现实意义。
本论文首先介绍了论文研究的背景和意义，并就国内外的相关文献研究进行综述，然后介绍了本文的研究内容、研究方法；接着概括了冷链物流的相关理论，包括现代物流的相关理论和基本概念，冷链物流的概念和分类，冷链物流的特性，冷链物流体系的运行目标以及冷链物流体系的构成；对我国发酵乳制品的冷链物流发展的状况展开调研，对我国发酵乳制品的冷链模式进行了调研分析；由此找出我国发酵乳制品冷链物流存在的问题，进而设计实验衡量产品在不同的温度节点下储存不同的时间的重要指标的变化情况，通过试验得出不同的冷链确实影响酸度、Ph、乳酸菌、质构等指标。
关键词：发酵乳，乳制品，冷链物流，品质
Abstract
After 20 years of development efforts, China’s dairy industry has become a huge potential market with green sunrise industry. With the development of social economy and the improvement of people’s living standard, people demand more and more dairy products. Cold chain logistics is an important branch of the logistics industry, its development is directly related to the safety of people’s life and quality of life. Cold chain logistics of fermented milk as the main part of the dairy industry, dairy industry development in China is of great significance, therefore, cold chain logistics present situation and quality of Chinese fermented dairy products research and analysis is extremely important theoretical value and practical significance.
This paper firstly introduces the background and significance of the study, and review the related literature research at home and abroad, then introduces the method of the content of this study, then summarizes the related theories; cold chain logistics, including the theory of modern logistics and the basic concept, the concept and the classification of cold chain logistics, characteristics of cold chain logistics, constitute the operational objectives of cold chain logistics and cold chain logistics system of our country; fermented dairy product cold chain logistics development situation investigation, cold chain mode of Chinese fermented dairy products conducted a survey analysis; thus found out I of fermented dairy product cold chain logistics problems and then design the important index, changes of experimental measure of product storage time in different nodes under different temperature, the cold chain of different does affect the acidity, pH, lactic acid bacteria, texture index.
Key words：Fermented milk, dairy products, cold chain logistics, quality
目 录
我国发酵乳制品的冷链现状调研及品质分析…………………………………………………………. 1
摘 要……………………………………………………………………………………………………………………. 1
Abstract…………………………………………………………………………………………………………………. 2
第一章 绪论…………………………………………………………………………………………………………. 6
1.1研究背景………………………………………………………………………………………………….. 6
1.2相关研究进展…………………………………………………………………………………………… 7
1.2.1 发酵乳制品的研究进展………………………………………………………………….. 7
1.2.2 冷链的研究进展…………………………………………………………………………… 10
1.2.3 发酵乳制品的冷链应用研究进展………………………………………………….. 13
1.3研究意义和目的……………………………………………………………………………………… 15
1.3.1实践意义………………………………………………………………………………………. 15
1.3.2理论意义………………………………………………………………………………………. 15
1.4研究方法………………………………………………………………………………………………… 16
1.4.1实地调查法…………………………………………………………………………………… 16
1.4.2文献综述法…………………………………………………………………………………… 16
1.4.3归纳总结法…………………………………………………………………………………… 16
第二章国内外发酵乳制品行业的冷链现状问题分析…………………………………………….. 18
2.1乳制品企业发展冷链物流的必要性分析………………………………………………….. 18
2.1.1商家对乳制品温度要求越来越高…………………………………………………… 19
2.1.2冷链是产品质量的保证…………………………………………………………………. 19
2.1.3冷链是市场范围扩大的需要………………………………………………………….. 20
2.2乳制品冷链物流的现状…………………………………………………………………………… 20
2.2.1我国乳制品冷链物流的水品参差不齐，地区间差异较大……………….. 21
2.2.2我国乳制品冷链物流的发展与当地的经济发展水平息息相关………… 21
2.2.3冷链发展状况与乳制品企业规模息息相关…………………………………….. 22
2.3我国发酵乳制品冷链物流存在问题…………………………………………………………. 23
2.3.1乳制品“断链”问题严重……………………………………………………………… 23
2.3.2乳制品冷链物流温控手段差………………………………………………………….. 24
2.3.3第三方乳制品冷链物流企业发展缓慢……………………………………………. 24
2.3.4从业人员素质不高，安全意识不强，思想麻痹大意………………………. 24
2.3.5乳制品冷链行业缺乏统一标准………………………………………………………. 25
2.3.6冷链物流信息技术滞后…………………………………………………………………. 25
2.4我国发展乳制品冷链物流的制约因素……………………………………………………… 25
2.4.1国家政策………………………………………………………………………………………. 26
2.4.2乳制品企业…………………………………………………………………………………… 26
2.4.3冷链物流企业……………………………………………………………………………….. 27
2.4.4消费群体方面认识和意识……………………………………………………………… 27
第三章 发酵乳制品不同冷链环境下的质量变化………………………………………………….. 28
3.1不同冷链环境下发酵乳制品的结构变化………………………………………………….. 28
3.1.1冷链温度对发酵乳制品硬度的影响……………………………………………….. 29
3.1.2冷链温度对发酵乳制品稠度的影响……………………………………………….. 30
3.1.3冷链温度对发酵乳制品内聚性的影响……………………………………………. 31
3.1.4冷链温度对发酵乳制品胶黏性的影响……………………………………………. 32
3.2不同冷链环境下发酵乳制品的理化指标变化…………………………………………… 32
3.2.1冷链温度对发酵乳制品酸度的影响……………………………………………….. 32
3.2.2冷链温度对发酵乳制品PH的影响………………………………………………… 33
3.2.3冷链温度对发酵乳制品乳酸菌活性的影响…………………………………….. 34
3.3不同冷链环境下发酵乳制品的微生物指标变化……………………………………….. 36
3.4不同冷链环境下发酵乳制品的质量变化总结…………………………………………… 37
第四章 研究结论及进一步展望…………………………………………………………………………… 38
4.1研究结论………………………………………………………………………………………………… 38
4.2进一步展望…………………………………………………………………………………………….. 38
致谢……………………………………………………………………………………………………………………. 39
参考文献…………………………………………………………………………………………………………….. 40
