| 基于HACCP的浓缩苹果汁生产中嗜酸耐热菌的监测与控制 |
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| 引用本文： | 王军堂,王周利,岳田利.基于HACCP的浓缩苹果汁生产中嗜酸耐热菌的监测与控制[J].农产品加工．学刊,2011(11):71-73,81. |
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| 作者姓名： | 王军堂 王周利 岳田利 |
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| 作者单位： | 1. 陕西恒兴果汁饮料有限公司眉县分厂,陕西宝鸡,722300
2. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 摘 要： | 探讨了浓缩苹果汁生产过程中,HACCP系统对嗜酸耐热菌的监测与控制。根据HACCP系统的原理确定了相应的关键控制点和关键限值,并制定相应的预防措施和控制方法,将生产过程中嗜酸耐热菌的危害降至最小值,以切实保证浓缩苹果汁的产品安全。浓缩苹果汁生产加工的实际表明,通过实施HACCP,浓缩苹果汁中嗜酸耐热菌的数量明显减小,主要工序均能达到理想状态。说明HACCP可以有效控制浓缩苹果汁生产过程中嗜酸耐热菌的污染。
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| 关 键 词： | 浓缩苹果汁 嗜酸耐热菌 HACCP 监测 控制 |
Control and Survey of Alicyclobacillus in the Processing of AJC Based on HACCP System |
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| Wang Juntang,Wang Zhouli,Yue Tianli.Control and Survey of Alicyclobacillus in the Processing of AJC Based on HACCP System[J].Nongchanpin Jlagong.Xuekan,2011(11):71-73,81. |
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| Authors: | Wang Juntang Wang Zhouli Yue Tianli |
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| Institution: | 1.Branch Plant of Mei County,Shaanxi Hengxing Juice Co.,LTD,BaoJi,Shaanxi 722300,China; 2.College of Food Science and Engineering,Northwest A & F University,Yangling,Shaanxi 712100,China) |
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| Abstract: | This paper discusses the HACCP system used in control and survey of Alicyclobacillus in the processing of apple juice concentration(AJC).In accordance with the principles of HACCP to identify the appropriate critical control points and critical limits,and to develop appropriate preventive measures and control methods will be used in the production process to minimize the value of Alicyclobacillus in order to ensure product safety.The results show that implementation of HACCP plan in the processing of AJC,the amount of Alicyclobacillus is decreased,main process can reach the ideal state.The pollution of Alicyclobacillus in the processing of AJC can be effectively controlled by HACCP. |
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| Keywords: | apple juice concentration(AJC) Alicyclobacillus HACCP survey control |
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