HACCP在浊型杏汁饮料生产中的应用研究

运用HACCP原理对浊型杏汁饮料生产各环节的危害因子及关键控制点进行了研究。结果表明:危害因子主要来源于物理、化学及生物等综合因素。物理因素来自原辅料及包装材料中的杂质危害等;农药残留、重金属超标或添加剂过量等导致化学危害;生物危害来自原料、水或加工中微生物污染、二次污染以及微生物超标等。在危害分析的基础上,确定了浊型杏汁饮料安全生产过程中的七个关键控制点为:原料、清洗、调配、脱气、均质、装罐封盖、杀菌。

Application of HACCP System in the Producing of Muddied Apricot Juice Beverage

With HACCP principles, all hazard factors and critical control points in the process of muddied apricot juice beverage were studied. The results showed that physical, chemical and biological factors contributed to all hazards. Physical factors came from impurities hazards in materials; Pesticide remnant, luxury heavy metals or excessive additives led to chemical hazards; Microbe contamination, secondary pollution, or excessive microorganisms caused Biohazard. Based on the analysis of hazards, seven critical control points: raw materials, cleanout, preparing, degasification, isotrope, caging and sealing, sterilization were also confirmed during safety process.