HACCP体系在冰淇淋生产中的应用  

Application of HACCP System in Ice Cream Production

作　　者：刘丽平 付永猛 夏忠悦 宋艳梅 LIU Liping;FU Yongmeng;XIA Zhongyue;SONG Yanmei(New Hope Dairy Co.,Ltd.,Chengdu Sichuan 610023;Dairy Nutrition and Function Key Laboratory of Sichuan Province,Chengdu Sichuan 610023)

机构地区：[1]新希望乳业股份有限公司,四川成都610023 [2]乳品营养与功能四川省重点实验室,四川成都610023

出　　处：《中国乳业》2024年第10期103-109,共7页China Dairy

基　　金：四川省科技计划项目(2022ZHCG0129,2023NSFSC0018)。

摘　　要：为保障冰淇淋的质量与安全,本文运用HACCP体系分析冰淇淋生产过程中的质量安全管理,分析生物性危害、化学性危害、物理性危害,确定7个关键控制点:原辅材料接收、杀菌、均质、老化、凝冻、CIP清洗消毒系统、入库,在此基础上制定HACCP计划。通过危害分析,确定关键控制点,设定关键限值,建立冰淇淋质量控制HACCP体系,为冰淇淋的生产管理和食品安全提供参考。In order to guarantee the quality and safety of ice cream,this paper analyzed the quality and safety management in the ice cream production process by HACCP system.Biological hazards,chemical hazards and physical hazards were analyzed,and 7 critical control points were identified:raw and auxiliary material reception,sterilization,homogenization,aging,freezing,CIP cleaning and disinfection system and storage,and HACCP plan was formulated on this basis.Through hazard analysis,critical control points were determined,critical limits were set,and HACCP system for ice cream quality control was established to provide reference for ice cream production management and food safety.

关 键 词：冰淇淋 HACCP体系 危害分析 关键控制点 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]