| HACCP在低糖果酱制品生产中的应用 |
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| 引用本文： | 曾晓房,黄蔚萍,刘宏锋,白卫东.HACCP在低糖果酱制品生产中的应用[J].中国调味品,2010,35(3). |
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| 作者姓名： | 曾晓房 黄蔚萍 刘宏锋 白卫东 |
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| 作者单位： | 1. 仲恺农业工程学院,轻工食品学院,广州,510225
2. 番禺马利食品有限公司,广州,511456 |
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| 摘 要： | 为了保证产品安全,探讨了HACCP体系在低糖果酱制品生产中的应用。通过分析低糖果酱制品生产各个环节中潜在的安全危害,应用HACCP原理,确定了低糖果酱制品加工的关键控制点,并制定了详细的控制措施,有效地控制了该类食品的安全危害,提高了低糖果酱制品的安全性。
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| 关 键 词： | 低糖果酱 食品安全 |
Application of HACCP in low-sugar jam production |
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| ZENG Xiao-fang,HUANG Wei-ping,LIU Hong-feng,BAI Wei-dong.Application of HACCP in low-sugar jam production[J].China Condiment,2010,35(3). |
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| Authors: | ZENG Xiao-fang HUANG Wei-ping LIU Hong-feng BAI Wei-dong |
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| Affiliation: | ZENG Xiao-fang1,HUANG Wei-ping2,LIU Hong-feng2,BAI Wei-dong1 (1.College of Light Industry , Food Science,Zhongkai University of Agricultural , Technology,Guangzhou 510225,China,2.Panyu Mauri Food Co.,Ltd.,Guangzhou 511456,China) |
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| Abstract: | In order to ensure product safety,HACCP system was applied in processing of low-sugar jam.Based on hazard analysis and HACCP principle application,the critical control point of low-sugar jam production was determined,and also made detailed control measures,which could effectively control the safety hazard of low-sugar jam and increase the safe level of low-sugar jam. |
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| Keywords: | HACCP |
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