HACCP在准立牌杏仁露生产过程中的应用研究  

APPLICATION OF AHCCP TO THE PRODUCTION OF ZHUNLI ALMOND JUICE

作　　者：任文明[1] 刘雪峰[1] 张丽媛[1] 刘战先 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古高原杏仁露有限责任公司,准格尔旗010400

出　　处：《内蒙古农业大学学报（自然科学版）》2005年第4期49-53,共5页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

摘　　要：本文通过对准立牌杏仁露的生产工艺过程中物理、化学、生物等危害分析,确定了苦杏仁的挑选、脱苦脱毒、漂洗、灌装、灭菌及管道C IP清洗等关键控制点。建立了杏仁露安全生产HACCP质量控制体系,该研究有利于提高产品的质量和安全性。The physical,chemical and biological hazard was analyzed in the production process of the ZhunLi almond juice. And the Critecal control points in selecting,divesting toxin, washing, sterilizing and pipe CIP cleaning were determined. HACCP system on almond juice-manufacturing was established. The study will be beneficial to the safety and quality controlling of almond juice-manufacturing.

关 键 词：HACCP 杏仁露 安全 

分 类 号：TS201.3[轻工技术与工程—食品科学]