| HACCP在柑橘果醋及柑橘果醋饮料生产中的应用 |
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| 引用本文： | 张群,单杨,吴跃辉,邓后勤. HACCP在柑橘果醋及柑橘果醋饮料生产中的应用[J]. 饮料工业, 2004, 7(6): 40-44 |
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| 作者姓名： | 张群 单杨 吴跃辉 邓后勤 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南长沙,410128 |
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| 摘 要： | 简要阐述HACCP定义、作用。并将HACCP体系应用到柑橘果醋及柑橘果醋饮料生产加工工艺中，进行了生产环节中危害因素分析，确定了关键控制点、关键限值、监控程序、纠偏措施、验证程序和记录保持程序，从而提高了产品卫生质量，延长保质期。保证产品安全。
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| 关 键 词： | 果醋饮料 HACCP体系 关键限值 延长保质期 关键控制点 产品卫生质量 纠偏措施 危害因素分析 产品安全 生产环节 |
| 修稿时间： | 2004-05-31 |
Application of HACCP to processing of citrus vinegar and citrus vinegar beverage |
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| ZHANG Qun,SHAN Yang,WU Yue-hui,DENG Hou-qin. Application of HACCP to processing of citrus vinegar and citrus vinegar beverage[J]. Beverage Industry, 2004, 7(6): 40-44 |
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| Authors: | ZHANG Qun SHAN Yang WU Yue-hui DENG Hou-qin |
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| Abstract: | The definition and role of HACCP were briefly described. The system of HACCP was applied to the processing technology of citrus vinegar and citrus vinegar beverage. Based on the processing technology, hazards were analyzed and CCPs were confirmed. Moreover, a table of HACCP plan was set up, which can meet the need of safety control for citrus vinegar and citrus vinegar beverage processing. |
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| Keywords: | HACCP citrus vinegar citrus vinegar beverage application |
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