摘要
在糯玉米饮料生产过程中建立并实施HACCP体系,对各工艺环节中存在的和潜在的危害进行分析,找出原料、预煮、调配、均质、灭菌5个关键控制点,建立关键控制限值及监控程序,制定纠偏措施,从而预防危害发生,以保证糯玉米饮料产品的安全性。
In waxy maize beverage production process established and implemented HACCP system,Part of the process of existing and potential hazards analyzed to identify raw materials,pre-cooked,blending,homogeneous and sterilization five critical control points,Established critical control limits and monitoring procedures,Developed corrective measures to prevent harm occurring,to ensure the safety of waxy corn beverage products.
基金
重庆市科委重点攻关项目(项目编号:CSTC
2009AB1109)
关键词
糯玉米饮料
HACCP体系
建立与应用
Waxy Mazie Beverage
HACCP System
Establishment and application
