摘要
依据HACCP体系的原理,对椰子汁饮料加工的各个工艺步骤进行危害分析,确定椰子原料选择、灌装压盖和杀菌步骤是加工过程的关键控制点。通过建立关键限值和实施监控程序,从而达到对椰子汁产品质量安全的有效控制。
Based on the principle of HACCP system, potential hazards associated with the processing of coconut milk beverage and measures to control those hazards were identified.Three critical control points were identified,including the checking of raw coconut,filling of beverage and sterilization.Critical limits and procedures to monitor the critical control points were established in order to ensure food safety of the coconut milk beverage.
出处
《食品研究与开发》
CAS
北大核心
2013年第3期103-106,共4页
Food Research and Development
