茶饮料加工与HACCP技术

采用HACCP(危害分析与关键控制点)管理体系的技术原理和方法，对热灌装茶饮料生产过程中的原辅材料(茶原料、水、糖、添加剂)、过滤、调配、灭菌、灌装、包装等工序作业过程进行了危害分析，并确定了其关键按制点，建立了标准的受控指标和标准化的操作规程。采取定量和定性的检查、测试、执行等行动，使热灌装茶饮料的生产始终保持安全、卫生、质量稳定状态，产品质量达到100％合格。

HACCP and production of tea drinks

HACCP (Hazard Analysis and Critical Control Point) was applied to the hazard analysis of materials (tea, water, sugar and additives), filtration, formulation, sterilization, filling and packaging in the production of hot-filled tea drinks, and critical control points were determined. Standard control indexes and standardized operation procedures were established. Quantitative and qualitative inspections, measurements and actions guaranteed the constantly safe, sanitary and stable production of hot-filled tea drinks, with all products up to the quality standard.