摘要
为了保证柚子果酒生产的质量和安全,建立了相应的HACCP体系。以柚子果酒为研究对象,根据HACCP系统的基本原理,对柚子果酒的各工序进行危害分析,根据生产工艺过程中生物性、物理性和化学性危害的分析,确定了原料验收、陈酿和灭菌是生产过程中3个关键控制点,并制定了相应的关键限制、纠偏措施、监控程序,建立了可行的HACCP体系,可降低生产中存在的安全风险,以保证最终产品的品质。
In order to ensure the quality and safety of grapefruit wine production,this paper established the corresponding HACCP system.Taking grapefruit wine as the research object,according to the basic principle of HACCP system,the hazard analysis of each process of grapefruit wine was carried out.According to the analysis of biological,physical and chemical hazards in the production process,the acceptance of raw materials,aging and sterilization are determined.It was the 3 key control points in the production process,and corresponding key restrictions,corrective measures and monitoring procedures have been formulated,and a feasible HACCP system has been established,which could reduce the safety risks in production and ensure the quality of the final product.
作者
王靖宇
杨月仪
任文彬
黄德仙
胥平美
辛璇
白卫东
WANG Jingyu;YANG Yueyi;REN Wenbin;HUANG Dexian;XU Pingmei;XIN Xuan;BAI Weidong(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510000,China;Guangdong Shiji Group Co.,Ltd.,Guangzhou,Guangdong 510230,China)
出处
《农产品加工》
2023年第3期93-96,共4页
Farm Products Processing
基金
广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013)。
