HACCP体系在速冻黄皮果浆生产中的应用  

Application of HACCP System in the Production of Quick-Frozen Wampee Pulp

作　　者：孙国勇[1] 左映平[1] 陈建超 黄杏怡 陈宇嘉 黎醒醒 SUN Guoyong;ZUO Yingping;CHEN Jianchao;HUANG Xingyi;CHEN Yujia;LI Xingxing(Maoming Polytechnic,Maoming 525000;Gaozhou Hesen Fruit Professional Cooperatives,Gaozhou 525299)

机构地区：[1]茂名职业技术学院,茂名525000 [2]高州市和森水果专业合作社,高州525299

出　　处：《食品工业》2023年第8期60-63,共4页The Food Industry

基　　金：2021年广东省科技创新战略和乡村振兴战略专项资金(“大专项+任务清单”)项目(2021S0058)。

摘　　要：将HACCP体系应用在速冻黄皮果浆生产品控中,分析速冻黄皮果浆生产环节可能存在的危害、确定关键控制点(CCP),并提出控制显著危害的有效措施。通过现场分析与生产实践,确定原料验收、过滤、杀菌、灌装4个关键控制点,制定HACCP实施计划表,并应用于企业速冻黄皮果浆生产中。结果表明,速冻黄皮果浆产品品质得到有效提升且保持稳定。The HACCP system is applied to the quality control of quick-frozen wampee pulp production,the possible hazards of quick-frozen wampee pulp production are analyzed,the critical control points(CCP)are determined,and the effective measures to control the significant hazards are proposed.Through field analysis and production practice,four critical control points were determined,including raw material check,filtration,sterilization and filling,and the HACCP implementation schedule was formulated and applied to the production of quick-frozen wampee pulp in enterprises.The results showed that the quality of quick-frozen wampee pulp was effectively improved and remained stable.

关 键 词：HACCP 速冻果浆 黄皮 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]