传统酱料与调味品生产工艺数据集

该数据集收集了酱料与调味品生产过程中各种工艺参数、原料使用情况以及产品质量的相关数据，旨在帮助评估和预测不同生产工艺与产品质量之间的关系，数据收集的时间范围大致涵盖了从 2020年1月到2024年12月，包括了公司在这段时间内的不同生产批次、新产品研发的数据。具体包括：产品名称：调味品或酱料的名称；主要用途：酱料或调味品的主要用途；主要原料：酱料或调味品的主要原料；辅助原料：用于调味或改善产品特性的附加原料；原料处理：原料在生产过程中所采用的处理方法；是否使用发酵工艺：该生产过程中是否使用了发酵工艺；发酵工艺描述：若使用了发酵工艺，则对发酵过程的描述；熬制工艺描述：对熬制工艺的描述；混合工艺描述：对混合工艺的描述；关键控制点：生产过程中需要严格控制的工艺点；过滤/精炼方式：过滤或者精炼方式的描述；添加剂使用：是否使用了添加剂；产品感官特性：基于感官的产品特性；产品理化指标：产品的理化指标；微生物指标：产品中的微生物指标；产品质量：最终的产品质量评价。

This dataset collects various process parameters, raw material usage information, and product quality-related data during the production of sauces and condiments. It is designed to assist in evaluating and predicting the correlation between different production processes and product quality. The data collection timeframe spans approximately from January 2020 to December 2024, covering data from various production batches and new product development projects of the company during this period. Specifically, the dataset includes: Product Name: the name of the condiment or sauce; Main Application: the main intended use of the sauce or condiment; Main Raw Materials: the main raw materials of the sauce or condiment; Auxiliary Raw Materials: additional raw materials used for seasoning or improving product characteristics; Raw Material Treatment: treatment methods adopted for raw materials during the production process; Whether Fermentation Process is Used: whether fermentation process is utilized in the production process; Fermentation Process Description: description of the fermentation process if applicable; Cooking Process Description: description of the cooking process; Mixing Process Description: description of the mixing process; Critical Control Points: process points requiring strict control during production; Filtration/Refining Method: description of the filtration or refining method; Additive Usage: whether additives are used; Product Sensory Characteristics: sensory-based product characteristics; Product Physicochemical Indicators: physicochemical indicators of the product; Microbial Indicators: microbial indicators in the product; Product Quality: final product quality evaluation.

搜集汇总

数据集介绍

特点

该数据集由成都市黄府酿造有限公司申请，涵盖了2020年1月至2024年12月的酱料与调味品生产数据，包括生产工艺参数、原料使用情况、产品质量等详细信息。数据集旨在帮助评估和预测生产工艺与产品质量之间的关系，应用场景包括质量预测与监控、生产工艺优化、新品研发与配方设计等。