浓香型白酒酿造过程中“关键质量控制点”的确定与控制分析

Determination and Control of“Key Quality Control Points”in Nongxiang Baijiu Production

中国白酒历史悠久,工艺独特,其中浓香型白酒占全国白酒销量的较大比例。为控制浓香型白酒的酿造质量,满足消费者对白酒产品的质量需求,本文以安徽金种子酒业股份有限公司浓香型白酒为例,结合HACCP体系过程及关键点控制与ISO9000标准过程质量控制,对直接和间接影响浓香型白酒酿造质量的各环节进行分析。浓香型白酒酿造程序包括原辅料、大曲、蒸煮和糊化、配糟入池、出池蒸馏等,确定了酿造关键质量控制点、质量和食品安全管理的主要危害因素及严重危害因素,并进一步针对性地建立了相应的预防和控制措施,以总结白酒企业实施预防性控制措施的方法,为企业的原酒酿造管理提供参考。

Chinese Baijiu has a long history and unique technology,among which Nongxiang Baijiu accounts for a large proportion of Baijiu sales in China.In order to control the product quality of Nongxiang Baijiu and to meet the quality demands of consumers for Baijiu products,we took the Nongxiang Baijiu products from Jinzhongzi Distillery as an example,combined HACCP system process and key point control with ISO9000 standard process quality control,and analyzed each link of Nongxiang Baijiu production that directly or indirectly affect the quality of the products.Nongxiang Baijiu production procedures include raw materials,Daqu,steaming and gelatinization,mixing and pit-entry,pit-exit and distillation,etc.We determined the key quality control points,and the main hazard factors of quality and food safety management.Furthermore,corresponding prevention and control measures were put forward to provide reference for distilleries.