摘要
运用HACCP原理对核桃乳生产过程进行了危害分析及关键控制,确定了其关键控制点为:原料果、原料乳验收及处理;无菌包装材料的验收;去皮脱涩;灭菌;无菌灌装.通过对关键控制点的监控确保核桃乳的质量.
The producing process of walnut milk is harmfully analyzed and critically controlled according to the HACCP principle. Critical points are then determined, and they are: raw material fruits; checking and accepting and treating with materials; checking and accepting asepsis packing materials; pealing and taking away the puck erg taste; eliminating bacteria; asepsis tinning. The quality of walnut milk can be ensured through monitoring the critical controlling points.
出处
《商洛师范专科学校学报》
2005年第1期119-122,共4页
Journal of Shangluo Teachers College
基金
商洛师范专科学校科研基金项目(04SKY105)
