摘要
本文通过对准立牌杏仁露的生产工艺过程中物理、化学、生物等危害分析,确定了苦杏仁的挑选、脱苦脱毒、漂洗、灌装、灭菌及管道C IP清洗等关键控制点。建立了杏仁露安全生产HACCP质量控制体系,该研究有利于提高产品的质量和安全性。
The physical,chemical and biological hazard was analyzed in the production process of the ZhunLi almond juice. And the Critecal control points in selecting,divesting toxin, washing, sterilizing and pipe CIP cleaning were determined. HACCP system on almond juice-manufacturing was established. The study will be beneficial to the safety and quality controlling of almond juice-manufacturing.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2005年第4期49-53,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
