摘要
基于牛乳的营养价值和当前的消费趋势,结合高速成长的乳业市场和极具发展潜力的UHT乳,依据ISO9002质量保证体系、HACCP(危害分析和关键控制点)、GMP(良好生产规范)和SSOP(卫生标准操作规程)的思想,对创新性运用闪蒸工艺的天然全脂超高温灭菌(UHT)乳生产过程中影响产品品质及安全性因素进行了分析,确定了CCP(关键控制点),探索了生产“天然、绿色、安全、营养”全脂UHT乳的必要条件。
Base on lactic nutrition value and present consumption trend, combine dairy industry market of the high-speed growth and development of extreme potential UHT milk, according to the thoughts of quality - guarantee system to assure the food safety of ISO9002, Hazard Analysis and Critical Control Point, Good Manufacturing Practice and Sanitation Standard Operating Procedure, Aim to innovative application technology of flash evaporation in production process of natural full-cream ultra-high temperature sterilization milk to analysis the influence factors of quality and security, we have confirmed Critical Control Points, explored the necessary conditions to manufacture full-cream UHT milk of nature, green, security, nutrition.
出处
《中国乳品工业》
CAS
北大核心
2005年第10期51-54,共4页
China Dairy Industry
基金
陕西省科技攻关项目(2001K04-G10-01)
关键词
绿色食品
全脂UHT乳
危害分析
关键控制点
green food
the full-cream UHT milk
hazard analysis
critical control points
