CAJ | 학술논문

将HACCP质量控制体系原理和方法应用于山楂干红生产过程，对生产工艺流程各个环节潜在的生物性、物理性、化学性危害进行分析，确定关键控制点（CCP），包括原料质量、设备清洗及消毒、发酵过程控制、倒灌、下胶及澄清、陈酿、灌装等，在关键控制点提出监控、纠偏措施等。通过制定HACCP计划表，使山楂干红在生产过程将各种危害消除或降低至可以接受的水平，确保食品质量安全。
장HACCP질량공제체계원리화방법응용우산사간홍생산과정，대생산공예류정각개배절잠재적생물성、물이성、화학성위해진행분석，학정관건공제점（CCP），포괄원료질량、설비청세급소독、발효과정공제、도관、하효급징청、진양、관장등，재관건공제점제출감공、규편조시등。통과제정HACCP계화표，사산사간홍재생산과정장각충위해소제혹강저지가이접수적수평，학보식품질량안전。
Applying the theories and methods of the HACCP quality control system to the manufacturing process of the hawthorn dry red wine,this paper analyzed the potential biological,physical and chemical hazards in manufacturing technological process,identified the CCP,including raw material quality,equipment cleansing and sterilizing,fermentation process control,flowing backward,aging,fining,defecation,filling,etc.,put forward surveillance and rectifying measurements at the CCP.By establishing the HACCP plan table,all kinds of hazards could be eliminated or decreased to levels that could be accepted during the manufacturing process of hawthorn dry red wine,so as to ensure the food quality safety.