热灌装早餐豆奶加工中HACCP质量体系的建立和应用  

Establishment and application of HACCP in hot-filled breakfast soymilk production

作　　者：杨春城[1] 钟华锋[1] 邹文海[1] 苏理必 

机构地区：[1]广西职业技术学院,广西南宁530226 [2]南宁天天阳光早餐有限公司,广西南宁530031

出　　处：《饮料工业》2012年第11期38-42,共5页Beverage Industry

摘　　要：阐述了热灌装早餐豆奶生产中危害分析和关键控制点及其临界值的确立,并建立了相应的监控程序,分析了对关键控制点偏离临界值的改正措施及对HACCP系统运行状况的验证与评价。A description was given of the establishment of hazard analysis and critical control point and their critical values in the production of hot-filled breakfast soymilk. The corresponding monitoring procedures were established, and an analysis was conducted on the measures for correcting critical control points deviating from the critical values as well as the validation and evaluation of the operation of the HACCP system.

关 键 词：早餐豆奶 HACCP 热灌装 质量安全 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]