| 浅析HACCP在罐装凉茶生产中的应用 |
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| 引用本文： | 李明,赵良忠.浅析HACCP在罐装凉茶生产中的应用[J].食品安全质量检测技术,2017,8(2):709-714. |
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| 作者姓名： | 李明 赵良忠 |
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| 作者单位： | 邵阳学院生物与化学工程系,邵阳学院生物与化学工程系 |
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| 基金项目： | 豆制品加工技术湖南省应用基础研究基地(2013TP4067)；湖南省果蔬清洁加工工程技术研究中心(2015TP2022)。 |
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| 摘 要： | 目的研究HACCP在以本草植物为原料生产出的罐装凉茶中的应用,确保凉茶的食品安全。方法基于HACCP体系的基本原理,对广东某著名凉茶企业进行实地调查,以罐装凉茶为研究对象,对罐装凉茶的整个生产过程制定危害评价程序,确定关键控制点,并采用相应的控制措施。结果将HACCP体系应用到罐装凉茶生产的各个环节中,本草原料验收,过滤,封口和杀菌这4个关键控制点最为重要。结论本研究建立的HACCP体系能够有效预防和控制凉茶生产过程中的食品安全问题。
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| 关 键 词： | 罐装凉茶 危害分析 HACCP 风险评价 |
| 收稿时间： | 2016/12/14 0:00:00 |
| 修稿时间： | 2017/2/16 0:00:00 |
Application of HACCP in the production of canned herbal tea |
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| LI Ming and ZHAO Liang-Zhong.Application of HACCP in the production of canned herbal tea[J].Food Safety and Quality Detection Technology,2017,8(2):709-714. |
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| Authors: | LI Ming and ZHAO Liang-Zhong |
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| Affiliation: | Department of Biological and Chemical Engineering, Shaoyang University, Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang University and Department of Biological and Chemical Engineering, Shaoyang University, Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang University, Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing |
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| Abstract: | Objective To investigate the application of hazard analysis and critical control point (HACCP) in the production of canned herbal tea with herbaceous plants as raw materials, so as to ensure the food safety of herbal tea. Methods Based on the basic principles of HACCP system, using canned herbal tea as research objects, the hazard evaluation procedures were enacted during the production of canned herbal tea after field investigation on a famous herbal tea enterprise in Guangdong, and critical control points (CCPs) were determined with corresponding control measures. Results The HACCP system was applied to each process of canned herbal tea production. Herb inspection, filtration, seal and sterilization were the most important critical control points. Conclusion The established HACCP system can effectively prevent and control the food safety problems of canned herbal tea in the production process. |
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| Keywords: | canned herbal tea hazard analysis HACCP risk assessment |
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