| HACCP在核桃乳生产中的初步应用 |
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| 引用本文： | 李彬.HACCP在核桃乳生产中的初步应用[J].商洛学院学报,2005,19(1):119-122. |
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| 作者姓名： | 李彬 |
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| 作者单位： | 商洛师范专科学校生物医药工程系,陕西商洛,726000 |
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| 基金项目： | 商洛师范专科学校科研基金项目(04SKY105) |
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| 摘 要： | 运用HACCP原理对核桃乳生产过程进行了危害分析及关键控制,确定了其关键控制点为:原料果、原料乳验收及处理;无菌包装材料的验收;去皮脱涩;灭菌;无菌灌装.通过对关键控制点的监控确保核桃乳的质量.
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| 关 键 词： | 核桃乳 HACCP 质量 |
| 文章编号： | 1008-3030(2005)01-0119-04 |
| 修稿时间： | 2004年12月23 |
The Preliminary Application of HACCP in the Producing Process of Walnut Milk |
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| LI Bin.The Preliminary Application of HACCP in the Producing Process of Walnut Milk[J].Journal of Shangluo University,2005,19(1):119-122. |
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| Authors: | LI Bin |
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| Abstract: | The producing process of walnut milk is harmfully analyzed and critically controlled according to the HACCP principle. Critical points are then determined, and they are: raw material fruits; checking and accepting and treating with materials; checking and accepting asepsis packing materials; pealing and taking away the puck erg taste; eliminating bacteria; asepsis tinning. The quality of walnut milk can be ensured through monitoring the critical controlling points. |
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| Keywords: | walnut milk HACCP quality |
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