火棘果汁饮料生产工艺及生产过程中HACCP质量控制研究

Study on Processing and HACCP Controlling of Pyracantha fortuneana Beverage

为实现火棘果汁饮料生产中的安全质量控制,以秦岭产的野生火棘为实验材料,通过对原汁提取、果汁饮料生产工艺及生产过程的HACCP质量控制体系研究,对各工艺环节进行危害分析与评估,确定了关键控制点、控制范围和监测校正方法,提出了火棘果汁饮料的生产工艺以及初步的HACCP质量控制体系,生产符合产品质量标准的产品,具有良好的产品质量控制效果。

This paper presents a new processing technology of Pyracanthafortuneana beverage and HACCP system in the course of all processing, and analyzed all hazard factors which would possibly affect the quality of beverage, the critical control points were set up, and also established the critical limits, supervise and correct measures. According to this processing technology and HACCP system, gained the well Pyracanthaforuneana beverage which accord with the quality standard of product.