摘要
有机完整性是有机食品的特征属性,保证有机完整性是有机加工过程中的重要加工原则。研究了以保证有机酸奶在加工过程中的有机完整性为目标,对有机加工全过程进行了有机完整性关键控制点分析,确定原料乳验收、配料以及有机与非有机酸奶的生产转换三个工序为有机完整性关键控制点,并提出了相应限值和控制措施,为有机酸奶加工企业品质控制体系的制订和有机酸奶加工技术规范的构建提供理论依据。
As an important characteristic of organic food, the maintenance of organic integrity is the primary principle during organic process- ing. In order to maintain organic integrity in the process of organic yogurt, the critical control points of organic integrity was analyzed in this study. Acceptance of raw milk, ingredients, and production conversion of organic and non-organic yogurt were identified as the critical con- trol points of organic integrity, and the corresponding limits and control measures were proposed. This study would provide theoretical and technical support for the formulation of quality control plan of organic yogurt processing enterprises and the construction of technical norm of organic yogurt processing.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第7期52-54,57,共4页
China Dairy Industry
基金
"十二五"国家科技支撑计划"有机产品加工过程质量保证关键技术研究"(2014BAK19B03)
关键词
有机酸奶
有机完整性
加工
关键控制点
organic yoghurt
organic integrity
processing
critical control points
