HACCP在浓香型白酒酿造中的应用探讨  

Application of HACCP in the Production of Luzhou-flavor Liquor

作　　者：王传荣[1] 沈洪涛[2] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003 [2]淮阴韩侯酒业有限公司,江苏淮阴223300

出　　处：《现代食品科技》2010年第6期639-642,659,共5页Modern Food Science and Technology

基　　金：江苏省教育厅"青蓝工程"资助项目[苏教师(2008)30号]

摘　　要：HACCP体系是一种被世界各国广泛认同的预防性的食品安全体系。根据浓香型白酒酿造工艺特点,初步探讨了HACCP在浓香型白酒酿造工艺中的应用,研究了危害浓香型白酒生产的生物性、化学性和物理性3大类因素,有针对性的提出和确定控制措施和关键控制点,进一步稳定和提高浓香型白酒的产量和质量,可取得较好的经济效益和社会效益。The application of HACCP system in the production of Luzhou-flavor liquor was discussed according its brewing properites in this article.The biological chemical and physical factors influencing production of Luzhou-flavor liquor were investigated and the corresponding quality control stategies were put forward and the critical control points were confirmed to improve both the yield and quality of Luzhou-flavor liquo.

关 键 词：HACCP 浓香型白酒 酿造 产量 质量 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]