| 浓缩梨汁生产过程中HACCP体系的建立及应用 |
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| 引用本文： | 张少颖,于有伟. 浓缩梨汁生产过程中HACCP体系的建立及应用[J]. 安徽农业科学, 2009, 37(14): 6606-6608 |
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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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| 摘 要： | 将HACCP体系应用于浓缩梨汁的生产过程中，对浓缩梨汁的生产过程进行了危害分析，并确立了原料验收、后巴氏杀菌、灌装前过滤、发运前检查签封4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。同时对生产浓缩梨汁HACCP体系的有效运行做了说明和分析。
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| 关 键 词： | 浓缩梨汁 危害分析 关键控制点 HACCP体系 建立 实施 |
Establishment and Application of HACCP System in Production of Pear Juice Concentrate |
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| Affiliation: | ZHANG Shao-ying et al (Department of Food Engineering, Shanxi Normal University, Linfen, Shanxi 041004) |
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| Abstract: | HACCP system is applied in the production of pear juice concentrate.All harms which affect the food safety in the production of pear juice concentrate were studied,and 4 critical control points(receiving material,pasteurization Ⅱ,filtrating and 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 it explained and analyzed HACCP system so as to effectually use it,thus it can achieve the food safety of pear juice concentrate. |
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| Keywords: | Pear juice concentrate Harm analysis Critical control point HACCP system Establishment Application |
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