| HACCP质量控制体系在荔枝酒生产中的应用 |
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| 引用本文： | 岳强,曾新安,于淑娟,陈勇.HACCP质量控制体系在荔枝酒生产中的应用[J].酿酒科技,2006(3):111-113. |
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| 作者姓名： | 岳强 曾新安 于淑娟 陈勇 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东,广州,510640
2. 广东惠来帝浓酒业有限公司,广东,惠来,515226 |
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| 摘 要： | HACCP质量控制体系在荔枝酒生产中的应用，其内容包括：生产危害分析、确定关键控制点、制定HACCP控制表、进行HACCP系统档案记录及评估等。生产危险包括生物危害物、化学危害物、物理危害物；关键控制点有原料质量、设备的清洗、发酵的控制、倒酒、过滤、澄清等：HACCP控制表内容为关键控制点（CCP）、显著危害、关键控制限度、监控措施、纠偏措施等项目：HACCP系统的档案记录包括原料的验收、清洗、破碎去皮核、发酵、倒酒、下胶澄清、灌装等关键工序记录。（孙悟）
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| 关 键 词： | 质量控制体系 荔枝酒 应用 |
| 文章编号： | 1001-9286(2006)03-0111-03 |
| 收稿时间： | 2005-10-17 |
| 修稿时间： | 2005年10月17 |
Application of HACCP Quality Control System in the Production of Litchi Wine |
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| YUE Qiang,ZENG Xin-an,YU Shu-juan,CHEN Yong.Application of HACCP Quality Control System in the Production of Litchi Wine[J].Liquor-making Science & Technology,2006(3):111-113. |
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| Authors: | YUE Qiang ZENG Xin-an YU Shu-juan CHEN Yong |
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| Abstract: | The application of HACCP (hazard analysis critical control point) quality control system in the production of Lichee wine covered the following fields: production hazard analysis, key control points determination, HACCP control tablet formulation, records and assessment of HACCP system files etc. Production hazard included biological hazard, chemical hazard, and physical hazard. Key control points included raw materials quality, equipments cleaning, fermentation control, wine pouring, wine filtration, and wine clarification etc. HACCP control tablet covered critical control points (CCP), evident hazard, critical control limit, monitoring measures, and error correction measures etc. HACCP system file records included key production procedures records such as raw materials acceptance inspection, cleaning and grinding of raw materials, fermentation, bottle filling and clarification etc. |
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| Keywords: | HACCP |
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