摘要
根据HACCP原理,通过对绿色食品枇杷汁饮料加工工艺流程进行危害分析,确定了原料和灌装瓶、盖接收,加热配料,热灌装三个关键控制点,提出了关键控制点的关键限值、监控方法和纠正措施,进行有效地控制从而保证产品质量。
HACCP system was applied to analyze the potential hazard in the production of green food loquat juice,as well as to analyze all hazard factors that would possibly affect the product quality in processing,and determined three critical control points,including:check acceptance of the raw and complementary materials, mixing the ingredients and heating and hot filling.The critical limits,controlling system and correct measures were made to improve the juice quality.
出处
《食品工程》
2009年第1期61-63,共3页
Food Engineering
