| 低糖哈密瓜果脯的生产工艺及HACCP控制 |
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| 引用本文： | 夏辉,田呈瑞.低糖哈密瓜果脯的生产工艺及HACCP控制[J].食品与药品,2006,8(7):62-63. |
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| 作者姓名： | 夏辉 田呈瑞 |
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| 作者单位： | 陕西师范大学食品工程系,陕西,西安,710062 |
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| 摘 要： | 介绍了低糖哈密瓜果脯的生产工艺,根据其生产工艺进行危害分析,确定关键控制点及其关键限值,并采取相应的纠偏措施。HACCP体系在低糖哈密瓜果脯生产中的应用,提高了产品的质量和安全性,增强了产品的市场竞争力。
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| 关 键 词： | 低糖哈密瓜果脯 生产工艺 危害分析与关键控制点 |
| 文章编号： | 1672-979X(2006)07-0062-02 |
| 修稿时间： | 2006年3月22日 |
Processing technology of low-sugar preserved cantaloupe and HACCP control |
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| XIA Hui,TIAN Cheng-rui.Processing technology of low-sugar preserved cantaloupe and HACCP control[J].Food and Drug,2006,8(7):62-63. |
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| Authors: | XIA Hui TIAN Cheng-rui |
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| Abstract: | The processing technology of low-sugar preserved cantaloupe is introduced.Based on the processingtechnology,hazards are analyzed and the critical control points and critical limits are established.The correctmeasures are made.HACCP system is applied to the production of low-sugar preserved cantaloupe,which canimprove the quality and security of the products,increase the market competitive strength of the products. |
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| Keywords: | low-sugar preserved cantaloupe processing technology hazard analysis and critical control points |
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