HACCP体系在食品乳化香精生产中的应用
Study on Application of HACCP System in Production of Food Emulsion Flavor
沈慧敏1
作者信息
- 1. 上海交通大学农业生物学院,上海200231
- 折叠
摘要
基于HACCP的基本原理,对食品乳化香精生产工艺的流程进行危害分析,确定原料验收、贮存、预处理、乳化均质、过滤等5个关键环节,提出了关键控制点的关键限值、监控方法和纠正措施.研究表明:在食品乳化香精生产过程中应用HACCP体系是有效的,HACCP体系的应用可使企业从传统的成品验收转向过程控制,是保证食品乳化香精质量的最有效方法.
Abstract
Based on basic principle of HACCP,the hazard of production process of food emulsion flavor was analyzed.Five significant steps were determined including raw material checking,storage,pre-treatment,homogeneous,emulsion filtration.Critical control points,monitoring methods and corrective actions were put forward.The results showed that HACCP system was effective in the production process of food emulsion flavor.The application of HACCP system can make enterprises from products checking to process control,and can ensure good quality of food emulsion flavor effectively.
关键词
食品乳化香精/危害分析/关键控制点/应用Key words
Food emulsion flavor/Hazard analysis/Critical control point/Application引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据