苹果醋饮料生产过程微生物污染关键点的分析  

Analysis on the Key Points of Microbial Contamination in the Production of Apple Vinegar Beverage

作　　者：许素金 Xu Sujin(Tiandiyihao Beverage Co.Ltd,Jiangmen 529000,China)

机构地区：[1]天地壹号饮料股份有限公司,广东江门529000

出　　处：《现代食品》2020年第8期45-47,共3页Modern Food

摘　　要：通过详细分析苹果醋饮料生产过程中的微生物特征,找寻出微生物污染关键点,针对此关键点制定出合理有效的苹果醋饮料生产管理措施,从根本上提升苹果醋饮料生产质量。经过研究发现,造成苹果醋饮料微生物污染的环节较多,需加强苹果醋生产期间的质量管控力度,从根本上提升苹果醋饮料的生产水平。Based on the detailed analysis of the microbial characteristics in the production process of apple vinegar beverage, the key point of microbial pollution was found out, and the reasonable and effective measures for the production and management of apple vinegar beverage were formulated to fundamentally improve the production quality of apple vinegar beverage. The results show that the key point of microbial pollution of apple vinegar beverage is a variety of bacteria. It is necessary to strengthen the quality control during the production of apple vinegar to fundamentally improve the production level of apple vinegar beverage.

关 键 词：苹果醋饮料 微生物污染 关键点分析 

分 类 号：TS26[轻工技术与工程—发酵工程]