| HACCP体系在绿色食品胡萝卜汁饮料加工中的应用研究 |
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| 引用本文： | 郑歌忱.HACCP体系在绿色食品胡萝卜汁饮料加工中的应用研究[J].农产品加工．学刊,2007(10):94-96. |
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| 作者姓名： | 郑歌忱 |
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| 作者单位： | 福建省绿色食品发展中心,福建,福州,350003 |
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| 摘 要： | 运用HACCP体系对绿色食品胡萝卜汁饮料工艺流程潜在的危害因素进行了分析,确定其关键控制点为原辅料接收、配料和热灌装;并确定能保证关键控制点得到有效控制的关键限值和监控措施,制定HACCP控制表。
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| 关 键 词： | HACCP体系 绿色食品 胡萝卜汁饮料 |
| 文章编号： | 1671-9646（2007）10-0094-03 |
| 修稿时间： | 2007-08-15 |
Studying of Paddy Continuous Flow Drying by Mobile Drying Equipment |
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| Zheng Gechen.Studying of Paddy Continuous Flow Drying by Mobile Drying Equipment[J].Nongchanpin Jlagong.Xuekan,2007(10):94-96. |
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| Authors: | Zheng Gechen |
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| Institution: | Fujian Green Food Development Center, Fuzhou, Fujian 350003, China |
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| Abstract: | In this article,HACCP system was applied to analyze the potential hazard in the production of green food carrot juice beverage and the relative critical control points were determined,including:raw and complementary materials checking,mixing the supplementaries,and hot-filled. The critical limits and monitoring procedures for the process were documented in an HACCP control table also. |
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| Keywords: | HACCP system green food carrot juice beverage hazard analysis critical control point |
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