| HACCP体系在乳酸菌饮料中的应用 |
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| 引用本文： | 田维荣,屈小媛,胡萍. HACCP体系在乳酸菌饮料中的应用[J]. 乳业科学与技术, 2012, 35(4): 11-14. DOI: 10.15922/j.cnki.jdst.2012.04.004 |
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| 作者姓名： | 田维荣 屈小媛 胡萍 |
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| 作者单位： | 贵州大学生命科学学院,贵州贵阳550025 贵州牧草种籽繁殖场,贵州独山558203%贵州省生物研究所,贵州贵阳,550009%贵州大学生命科学学院,贵州贵阳,550025 |
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| 摘 要： | 将危害分析与关键控制点（HACCP）体系应用于乳酸菌饮料生产中,对其生产的全过程进行危害分析,确定关键控制点,并制定相应的解决方法和途径。通过在生产过程中对危害的有效控制,确保乳酸菌饮料的质量安全。
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| 关 键 词： | 乳酸菌饮料 危害分析 关键控制点 质量安全, |
Application of HACCP System in Production of Lactic Acid Bacteria Fermented Beverage |
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| TIAN Wei-rong,QU Xiao-yuan,HU Ping. Application of HACCP System in Production of Lactic Acid Bacteria Fermented Beverage[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2012, 35(4): 11-14. DOI: 10.15922/j.cnki.jdst.2012.04.004 |
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| Authors: | TIAN Wei-rong QU Xiao-yuan HU Ping |
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| Affiliation: | (1.College of Life Science,Guizhou University,Guiyang 550025,China; 2.Guizhou Grass Seeds Breeding Farm,Dushan 558203,China;3.Guizhou Institute of Biology,Guiyang 550009,China) |
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| Abstract: | This paper reports the application of hazard analysis and critical control point（HACCP） system to the production of lactic acid bacteria fermented beverage.Hazard analysis is carried out for the whole production process to determine critical control points and corresponding solutions and approaches are proposed.The safety and quality of lactic acid bacteria fermented beverage can be ensured by effectively controlling hazards that may occur in the production process. |
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| Keywords: | lactic acid bacteria fermented beverage hazard analysis critical control point quality and safety |
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