摘要
探讨解决酸奶后酸化问题的方法 ,以延长酸奶保质期。本文对影响酸奶保质期的机理从理论上进行了危害分析 (HA)。经分析表明 ,酸奶在储存过程中所产生的后酸化问题 ,是影响其感官质量的最主要原因 ,即为影响酸奶保质期的关键控制点 (CCP)。基于以上危害分析 ,提出了防止酸奶后酸化及延长保质期的具体措施 ,为酸奶生产企业建立科学、完善的HACCP管理体系提供了理论依据。
Gaving the HA to the principle which effect the yogurt's quality term.After analyzing and showing that the question of past-acidification occurred during the saving procedure of yogurt is the main reason to effect the yogurts sense quality ,which is also called CCP of effecting yogurt's quality term.Based this analysis ,giving the material measurements to avoid the yogurt's past-acidification and to prolong the quality term, as well as providing the theoretical gist for manufacture to set up scientific and sound HACCP management system.
出处
《中国卫生检验杂志》
CAS
2003年第5期545-546,共2页
Chinese Journal of Health Laboratory Technology
