食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
1期
92-97
,共6页
钟华锋%杨春城%黄国宏%刘芳
鐘華鋒%楊春城%黃國宏%劉芳
종화봉%양춘성%황국굉%류방
HACCP%芦荟丁%关键控制点%软包装罐头
HACCP%蘆薈丁%關鍵控製點%軟包裝罐頭
HACCP%호회정%관건공제점%연포장관두
Hazard Analysis Critical Control Point(HACCP)%diced aloe%critical control point%soft package cans
探讨HACCP在芦荟丁软包装罐头生产中的应用情况,通过危害分析,确定了影响产品质量的关键控制点,并对每一个关键控制点提出了相应的预防控制措施,通过建立芦荟丁软包装罐头生产的HACCP管理体系,可将生产过程中的危害因素降低到最低程度,以保证产品质量。
探討HACCP在蘆薈丁軟包裝罐頭生產中的應用情況,通過危害分析,確定瞭影響產品質量的關鍵控製點,併對每一箇關鍵控製點提齣瞭相應的預防控製措施,通過建立蘆薈丁軟包裝罐頭生產的HACCP管理體繫,可將生產過程中的危害因素降低到最低程度,以保證產品質量。
탐토HACCP재호회정연포장관두생산중적응용정황,통과위해분석,학정료영향산품질량적관건공제점,병대매일개관건공제점제출료상응적예방공제조시,통과건립호회정연포장관두생산적HACCP관리체계,가장생산과정중적위해인소강저도최저정도,이보증산품질량。
This article mainly discusses the application situation of HACCP in the processing of Soft Package Cans of diced aloe. Through analyzing the pernicious factors , the critical control point which affects the quality of litchi cans is decided . The author puts forward the precautionary measures of each critical control points. By setting up the management system of HACCP in the processing of Soft Package Cans of diced aloe , the pernicious factors in the processing will be decreased to the minimum degree , to ensure the quality of the products .