HACCP在劲跳巧克力生产中的应用  

Application of HACCP in Jumping Chocolate Production

作　　者：庞凌云[1] 赵文献[2] 张耀光[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]漯河市食品工业学校,河南漯河462003

出　　处：《现代食品科技》2007年第1期75-78,共4页Modern Food Science and Technology

摘　　要：本文按照HACCP体系的监控要求对劲跳巧克力生产过程进行危害分析和品质控制,确立了四个关键控制点:原辅料验收、化油、精磨、过滤和两个特殊过程,即水分控制过程和细度控制过程,并建立了相应的监控程序和纠偏措施,提高了劲跳巧克力的生产效率。This paper studied the hazard analyses and quality control in the production of jumping chocolate according to HACCP system. Four critical control points (the acceptance of the raw material and complementary material, oil melting, delicate grind and filtering), and two special processes (moisture control and fineness control) were established. Moreover, corresponding monitor program and rectification strategies were also made to improve the efficiency of jumping chocolate production.

关 键 词：HACCP 劲跳巧克力 危害分析 质量控制 

分 类 号：TS246[轻工技术与工程—制糖工程]