WANG Feng,YAO Rui-qi,QIAN Shuan-ti.Establishment and Application of HACCP System in the Production of Cornus Wine[J].HEILONGJIANG AGRICULTURAL SCIENCES,2018,(06):85-89.[doi:10.11942/j.issn1002-2767.2018.06.0085]
HACCP体系在山茱萸果酒生产中的建立与应用
- Title:
-
Establishment and Application of HACCP System in the Production of Cornus Wine
- Keywords:
- HACCP; cornus wine; establishment; application
- 文献标志码:
- A
- 摘要:
- HACCP体系是保证生产安全食品最有效、最经济的方法。为保证山茱萸果酒的质量安全,将HACCP体系应用于山茱萸果酒生产,根据生产工艺流程,对各个工序进行了详尽的危害分析,确定了11个关键控制点,制定了HACCP计划表。
- Abstract:
- Hazard Analysis and Critical Control Point(HACCP) system is the most effective and economical way to ensure the production of safe food.In order to ensure product quality of cornus wine,based on hazard analysis of the whole production process of cornus wine,11 CCPs were determined,and relative HACCP plan tablet was formulated.
参考文献/References:
[1]姜南,张欣,贺国铭,等.危害分析和关键控制点( HACCP) 及在食品生产中的应用[M].北京: 化学工业出版社,2003.
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备注/Memo
收稿日期:2018-03-05基金项目:陕西省林业科学研究与技术推广资助项目(2017-ZM-11);陕西省重点研发计划资助项目(2017NY-196);杨凌职业技术学院科学研究基金资助项目(A2017031);杨凌职业技术学院科学研究基金计划资助项目(A2016038)。第一作者简介:王锋(1982-),男,硕士,讲师,从事农业生物技术的教学工作。E-mail:58414081@qq.com。