摘要
HACCP,即危害分析与关键控制点体系,是一种规范操作和卫生标准的控制危害的预防体系。客家黄酒具有独特的风味和源远流长的酒文化,其生产过程是复杂的生化反应过程,存在着生物危害、化学危害、物理危害等。HACCP体系在客家黄酒应用中的关键控制点有:原料的质量、设备的清洗、发酵、炙酒、灌装及生产用水等,该体系具有响应时间快、确定失误准等优点,对生产和保证产品质量具有很好的指导。(孙悟)
HACCP refers to hazard analysis ＆ critical control points system, which is a prevention system to normalize production operation and make proper control of sanitary conditions. Hakka yellow rice wine has a long history and special wine taste and complex biochemical reactions develop during its production which might cause biological hazard, chemical hazard and physical hazard etc. The critical control points in the production of Hakka yellow rice wine include the quality of raw materials, the cleaning of equipments, fermentation, wine boiling, bottle filling, and process water etc. HACCP has the advantages of rapid response time and accurate fault-determination etc., which could direct wine production and ensure product quality.
出处
《酿酒科技》
北大核心
2006年第5期102-104,共3页
Liquor-Making Science & Technology
