| HACCP体系在出口浓缩苹果清汁生产中的建立及应用 |
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| 引用本文： | 张少颖,于有伟.HACCP体系在出口浓缩苹果清汁生产中的建立及应用[J].中国农学通报,2009,25(14):81-85. |
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| 作者姓名： | 张少颖 于有伟 |
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| 作者单位： | 山西师范大学食品工程系,山西临汾,041004 |
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| 基金项目： | 教育部"食品科学与工程专业指导性专业规范研制(925)"子课题"主干课程食品安全性教学现状调研与规划" |
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| 摘 要： | 将HACCP体系应用于出口浓缩苹果清汁的生产过程中，对浓缩苹果清汁的生产过程进行了危害分析，并确立了原料验收、拣选、后巴氏杀菌、灌装前过滤、发运前检查签封五个关键控制点，并根据生产的实际情况及实验确立了每个关键控制点的关键限值，监控和纠偏措施。同时，对HACCP体系的有效运行做了说明和分析。
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| 关 键 词： | 浓缩苹果清汁 危害分析与关键控制点 建立和实施 |
| 收稿时间： | 2009-02-23 |
| 修稿时间： | 2009-04-24 |
Establishment and Application of HACCP System in Production of Clear Apple Juice Concentrate for Export |
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| ZHANG Shao-Ying.Establishment and Application of HACCP System in Production of Clear Apple Juice Concentrate for Export[J].Chinese Agricultural Science Bulletin,2009,25(14):81-85. |
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| Authors: | ZHANG Shao-Ying |
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| Institution: | (Department of Food Engineering, Shanxi Normal University, Linfen Shanxi 041004 ) |
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| Abstract: | HACCP System is applied in the production of clear apple juice concentrate for export. All Hazards which affect the food safety in the production of apple juice concentrate were studied, and 5 critical control points (Receiving material, Sorting, Pasteurization Ⅱ,Filtrating ,Checking Seal) were determined. Every critical limit was set on the ground of experience and experiment. The action of monitoring and correction was established. And we explain and analyze HACCP system so as to effectually use it, thus we can achieve the food safety of clear apple juice concentrate. |
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| Keywords: | Clear apple Juice concentratezz Hazard analysis and critical control pointzz Establishment and applicationzz |
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