瓶装熟啤酒危害分析和关键控制点的确立

HACCPs in the production of the bottled mature beer

按瓶装熟啤酒生产工艺制麦、糖化、发酵、过滤、灌装、杀菌等过程,对啤酒上述的各个生产环节进行生物危害、化学危害、物理危害的分析,重点分析了啤酒生产过程中的微生物危害,研究确立了7个关键控制点。

According to the production technology of beer such as mashing, saccharification, fermentation, filtering, bottling, sterilization, etc, the effect of biologica! (especially the effect of microorganism), chemical and physical factors on the beer processing above -mentioned was analyzed and seven crisis control points was established.