| 危害分析与关键点控制（HACCP）程序在固态法食醋生产中的应用 |
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| 引用本文： | 杨桂玲,崔雅君,程迅. 危害分析与关键点控制（HACCP）程序在固态法食醋生产中的应用[J]. 中国调味品, 2001, 0(6): 12-14 |
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| 作者姓名： | 杨桂玲 崔雅君 程迅 |
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| 作者单位： | 1. 哈尔滨市食品工业研究所,
2. 黑龙江饮料厂, |
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| 摘 要： | 本文对危害分析与关键点控制（HACCP）系统进行简单介绍，并对其在固态法食醋生产中的应用加以阐述，分析了危害物质的成因，确定关键点，确立了关键控制点的临介范围以及该系统的各管理要素，其目的是提高产品质量，并保持产品质量的稳定性。
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| 关 键 词： | HACCP 食醋 固态发酵 微生物 生产技术 关键总控制 |
| 文章编号： | 1000-9973(2001)06-0012-03 |
| 修稿时间： | 2001-03-19 |
Hazard analysis and critical control point (HACCP) system and the application of HACCP system which was used in solid state fermentation vinegar |
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| Yang Guiling,Cui Yajun,Cheng Xun. Hazard analysis and critical control point (HACCP) system and the application of HACCP system which was used in solid state fermentation vinegar[J]. China Condiment, 2001, 0(6): 12-14 |
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| Authors: | Yang Guiling Cui Yajun Cheng Xun |
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| Abstract: | In this paper,we introduced the Hazard Analysis and Critical Control Point(HACCP)system and the application of HACCP system which was used in solid-state fermetation vinegar.We analysed the cause of formation of harzard meterial,defined the critical points and estabilisheel the critical limits of if.as well as the management factors of the system.This is to improve the quality of vinegar and keep the stability of the produet. |
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| Keywords: | HACCP vinegar solid-state fermetation microbe |
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