苦丁茶饮料生产过程中全程质量控制体系的研究

Study on General Quality Control System of Processing for Ku-ding Tea Juice

为保证苦丁茶饮料产品的质量与安全,建立了产品加工全程质量控制体系,确定了原料验收、调配、灭菌、灌装为关键控制点。关键限值分别为(1)原料验收:严格按照相关国标进行收购;(2)调配:400 mg/kg茶多酚,pH6.2,黄绿色,回味甘苦;(3)灭菌:温度135℃,时间5 s;(4)灌装:温度85℃。

For assuring the quality and safety of Ku-ding tea juice,the general quality control system was setup and the CCPs or MCPs were raw material check,preparing,sterilization and canning.The critical limit were（1） raw material check and accepted abidance with GB;（2） aiming at tea polyphenols 400 mg/kg,pH6.2,greenyellow,aftertaste in sweetness and bitterness by preparing;（3） sterilization at 135℃ for 5 s;（4） canning at 85℃.