| 天然全脂超高温灭菌(UHT)乳生产中关键控制点的选择 |
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| 引用本文： | 赵志华,岳田利,王燕妮,彭帮柱. 天然全脂超高温灭菌(UHT)乳生产中关键控制点的选择[J]. 中国乳品工业, 2005, 33(10): 51-54 |
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| 作者姓名： | 赵志华 岳田利 王燕妮 彭帮柱 |
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| 作者单位： | 1. 西北农林科技大学,食品科学与工程学院,陕西,杨凌,712100
2. 山东凤祥集团总公司,山东,阳谷,252325 |
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| 基金项目： | 陕西省科技攻关项目（2001K04-G10-01） |
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| 摘 要： | 基于牛乳的营养价值和当前的消费趋势，结合高速成长的乳业市场和极具发展潜力UHT乳，依据ISO9002质量保证体系、HACCP（危害分析和关键控制点）、GMP（良好生产规范）和SSOP（卫生标准操作规程）的思想，对创新性运用闪蒸工艺的天然全脂超高温灭菌（UHT）乳生产过程中影响产品品质及安全性因素进行了分析，确定了CCP（关键控制点），探索了生产“天然、绿色、安全、营养”全脂UHT乳的必要条件。
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| 关 键 词： | 绿色食品 全脂UHT乳 危害分析 关键控制点 |
| 文章编号： | 1001-2230（2005）10-0051-04 |
| 收稿时间： | 2005-08-22 |
| 修稿时间： | 2005-08-22 |
Choice of CCP in production process of natural full-cream UHT milk |
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| ZHAO Zhi-hua,YUE Tian-li,WANG Yan-ni,PENG Bang-zhu. Choice of CCP in production process of natural full-cream UHT milk[J]. China Dairy Industry, 2005, 33(10): 51-54 |
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| Authors: | ZHAO Zhi-hua YUE Tian-li WANG Yan-ni PENG Bang-zhu |
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| Abstract: | Base on lactic nutrition value and present consumption trend, combine dairy industry market of the high-speed growth and development of extreme potential UHT milk, according to the thoughts of quality - guarantee system to assure the food safety of ISO9002, Hazard Analysis and Critical Control Point, Good Manufacturing Practice and Sanitation Standard Operating Procedure, Aim to innovative application technology of flash evaporation in production process of natural full-cream ultra-high temperature sterilization milk to analysis the influence factors of quality and security, we have confirmed Critical Control Points, explored the necessary conditions to manufacture full-cream UHT milk of nature, green, security, nutrition. |
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| Keywords: | green food the full-cream UHT milk hazard analysis critical control points |
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