HACCP体系在凝固型玻璃瓶酸奶生产中的应用  

The Application of HACCP System in the Production of Frozen Yoghurt in Glass Bottles

作　　者：薛海波 许琼 吴栋平 杨亚兵 朱玉英 程初林 XUE Hai-bo;XU Qiong;WU Dong-ping;YANG Ya-bing;ZHU Yu-ying;CHENG Chu-lin(Jiangsu Liangfeng Food Group Co.Ltd.,Zhangjiagang 215600,Jiangsu,China)

机构地区：[1]江苏梁丰食品集团有限公司,江苏张家港215600

出　　处：《江苏调味副食品》2021年第2期23-26,共4页Jiangsu Condiment and Subsidiary Food

基　　金：张家港基金项目“功能性多糖对乳酸菌酸奶发酵及其品质提升的关键技术研究”(ZKN1802);张家港基金项目“益生功能性学生饮用奶的联合研发”(ZKH1905)。

摘　　要：将HACCP体系应用于凝固型玻璃瓶酸奶的生产过程,对原料储存、加工过程、产品流通等环节进行危害分析,确定关键控制点和关键限值,采取纠偏措施加以控制,以降低食品安全风险、确保产品质量。In this paper,HACCP system is used in producing frozen yoghurt in glass bottles.Through hazard analysis of raw material storage,production process,product circulation and other links,critical control points and critical limits were determined,corrective measures were formulated,with a view to reducing food safety risks and ensuring product quality.

关 键 词：HACCP 凝固型 玻璃瓶 酸奶 应用 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]