HACCP管理体系在兼香型白酒生产中的应用  

Application of HACCP Management System in the Production of Moutai-Luzhou-flavor Baijiu

作　　者：常少健 刘念 王超凯 刘林琼 沈毅 王西 刘义会 李觅 余航 张磊 潘建军 郭杰 彭奎 CHANG Shao-jian;LIU Nian;WANG Chao-kai;Liu Lin-qiong;SHEN Yi;WANG Xi;LIU Yi-hui;LI Mi;YU Hang;ZHANG Lei;PAN Jian-jun;GUO Jie;PENG Kui(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd,Chengdu Sichuan 611130,China;Sichuan Hongda Liquor Industry Co.,Ltd.,Chengdu Sichuan 611130,China;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu Sichuan 611130,China;Liu Nian's Master Studio of Oenological Skills,Chengdu Sichuan 611130,China;Sichuan High-skilled Personnel Training Base,Chengdu Sichuan 611130,China;Sichuan Key Laboratory of Baijiu University of Biotechnology,Yibin Sichuan 644000,China;Sichuan Langjiu Co.,Ltd.,Gulin Sichuan 646523,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,四川成都611130 [2]四川省宏达酒业有限公司,四川成都611130 [3]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [4]刘念酿酒师技能大师工作室,四川成都611130 [5]四川省高技能人才培训基地,四川成都611130 [6]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [7]四川郎酒股份有限公司,四川古蔺646523

出　　处：《食品与发酵科技》2021年第6期96-98,136,共4页Food and Fermentation Science & Technology

摘　　要：运用HACCP管理体系分析兼香型白酒生产过程中的潜在危害,确定了原材料采购、生产用水处理、摊晾和下曲、堆积、发酵和灌装为关键控制点,建立了HACCP管理体系,体系的运用提高了兼香型白酒产品的安全性。The HACCP management system was applied to analyze the potential hazards in the production of Moutai-Luzhou-flavor Baijiu.The raw materials purchase,water treatment,rapid cooling,scattering fermentation agent,stacking,fermentation and filling were determined as the key control points,and the HACCP management system was established.The product quality and food safety were improved through the application of the HACCP system.

关 键 词：HACCP 兼香型白酒 食品安全 白酒生产 

分 类 号：TS262.35[轻工技术与工程—发酵工程]