豆奶、杏仁露、椰子汁等植物蛋白饮料的品质控制

Control on quality of vegetable protein beverages (soybean milk, almond milk and coconut juice)

用质量管理体系中的危害性分析方法 ,对豆奶、杏仁露、椰子汁等植物蛋白饮料的生产工艺进行了分析 ,对影响产品品质的主要工序进行了分析研究 ,确定了关键控制点及范围 ,以提高植物蛋白饮料的质量管理水平 ,确保产品质量的稳定。

Hazard analysis was applied to the processing technology for vegetable protein beverages (soybean milk, almond milk and coconut juice) to find out the major processes affecting the quality of the products and to determine critical control points and their range, with a view of raising the level of controlling the beverages' quality and guaranteeing the stability of their quality.