沙棘复合果汁饮料研制及HACCP质量控制研究

Study on Preparation and Quality Control of Seabuckthorn Compound Juice Drink by HACCP

以沙棘、红枣、山楂等富含黄酮类物质的果汁为原料,白砂糖、柠檬酸、黄原胶、羧甲基纤维素钠(CMC-Na)等为辅料,研制一款新型的复合果汁饮料。采用单因素试验确定各因素影响水平,通过正交试验对复合果汁饮料的配方进行优化,并对其生产过程中危害分析与关键控制点(HACCP)质量控制进行研究。结果表明,复合果汁饮料的最佳配方为果汁复配比例20︰10︰5、复合果汁添加量20%、稳定剂添加量0.3%、白砂糖添加量7%、酸甜比21、复合稳定剂黄原胶与CMC-Na质量比3︰4。在产品的转化过程中,结合HACCP原理找出生产过程中的关键控制点(CCP),对各CCP进行危害分析,并确定各CCP的控制范围和控制措施,对于产品质量控制具有重要意义。

With seabuckthorn,red dates,hawthorn and other flavonoids-rich juice as raw materials,with white granulated sugar,citric acid,xanthan gum,sodium carboxymethyl cellulose(CMC-NA)and other auxiliary materials,a functional compound fruit juice drink was developed.On the basis of single factor test,the formula of compound juice drink was optimized by orthogonal test,and the quality control of the hazard analysis and critical control points(HACCP)in the production process were studied.The results showed that the optimal formula of compound juice drink was as follows:the ratio of compound juice 20︰10︰5,the amount of compound juice 20%,the amount of stabilizer 0.3%,the amount of white granulated sugar 7%,the ratio of sour to sweet 21,and the compound stabilizer mass ratio of xanthan gum to CMC-NA 3︰4.In the process of product transformation,identify the critical control points(CCP)in the production process by combining the HACCP principle,conduct hazard analysis on each CCP,and determine the control scope and control measures of each CCP.It is of great significance for product quality control.