HACCP在低聚半乳糖生产中的应用研究  

The application research of HACCP in galacto-oligosaccharides production

作　　者：李庆华[1] 袁卫涛[2] 杨海军[2] 

机构地区：[1]山东轻工业学院食品与生物工程学院 [2]保龄宝生物股份有限公司

出　　处：《发酵科技通讯》2013年第2期47-50,共4页Bulletin of Fermentation Science and Technology

摘　　要：HACCP是食品工业中预防各类危害,确保食品卫生质量及安全性的一种先进的管理方法。随着近几年低聚半乳糖的发展,低聚半乳糖以其独特的功能优势越来越受到了市场的喜爱,在低聚半乳糖实际生产中适时引入HACCP原理进行管理尤为重要。探讨了HACCP在酶法转化法生产低聚半乳糖生产中的应用研究。HACCP is an advanced management method to prevent various types of hazards in the food industry, and to ensure the quality of food hygiene and safety. With the development of galacto-oligosaccharide in recent years, galacto-oligosaccharide gets more and more market 's favorite for its unique functional advantages, It is particularly importaint to introduce timely HACCP Principles to manage the actual production of galacto-oligosaccharide. This paper discusses the application research of HACCP in the galacto-oligosaccharide production by the method of enzymatic conversion.

关 键 词：HACCP 低聚半乳糖 应用 

分 类 号：TS264.23[轻工技术与工程—发酵工程]