黄酒生产中的主要过敏原及风险管理  

Main Allergens and Risk Management in Yellow Rice Wine Production

作　　者：陈建尧 钱斌 CHEN Jianyao;QIAN Bin(National Engineering Research Center for Yellow Rice Wine, Zhejiang Guyue Longshan Shaoxing Yellow Rice Wine Co. Ltd., Shaoxing, Zhejiang 312000, China)

机构地区：[1]国家黄酒工程技术研究中心浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000

出　　处：《酿酒科技》2019年第4期84-87,共4页Liquor-Making Science & Technology

摘　　要：食品过敏问题已成为食品安全问题,有效的隔离是解决致敏人群身体过敏的有效途径。通过对黄酒主要消费国/地区过敏原法令法规标识的要求梳理,结合黄酒生产加工过程中所使用到的原辅料情况,识别了黄酒生产中存在含麸质的谷类——小麦及其制品如麦曲、黄酒醪液、黄酒糟等过敏原。并分别从原辅材料处理的控制、生产加工过程的控制、人员培训、标识规范及产品的追溯和召回5个方面提出了合理控制食品过敏原交叉污染的措施。Food-induced allergy has become a food safety problem. Effective quarantine is the appropriate approach among allergic people. In this paper, the allergens in the production process of yellow rice wine, such as gluten-containing wheat and its products including wheat starter, mash and lees, were identified according to the requirements in allergen laws and regulations in yellow rice wine consuming countries/regions. Besides, the measures for scientific control of allergens and effective prevention of cross-contamination of allergens were introduced from five aspects including raw materials processing control, production process control, personnel training, standardized ingredient labeling, and the traceability and recall of wine products.

关 键 词：黄酒 食品过敏原 识别 风险管理 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]