| HACCP在胶原蛋白寡肽果味饮料加工中的应用 |
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| 引用本文： | 刘海,张嘉强,任鹏康,赵云涛. HACCP在胶原蛋白寡肽果味饮料加工中的应用[J]. 现代食品科技, 2011, 27(8): 1007-1009,1032 |
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| 作者姓名： | 刘海 张嘉强 任鹏康 赵云涛 |
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| 作者单位： | 1. 广东海洋大学生物基础实验教学中心,广东湛江,524088
2. 湛江中南岛生化有限公司,广东湛江,524300 |
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| 基金项目： | 广东省教育部产学研项目，广东省海洋渔业科技推广专项项目重大项目，湛江市财政资金科技专项竞争性分配项目 |
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| 摘 要： | 应用HACCP原理和方法对胶原蛋白寡肽果味饮料的生产过程中可能出现的危害进行分析,确定关键控制点(CCP).在关键控制点提出了监控、纠偏措施,并制定了HACCP计划表.HACCP体系的实施有效保证了胶原蛋白寡肽果味饮料的品质安全.
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| 关 键 词： | 胶原蛋白寡肽 饮料 HACCP 危害分析 |
Application of HACCP System in Processing of Composite Beverage of Collagen Oligopeptide and Fruit Juice |
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| LIU Hai,ZHANG Jia-qiang,REN Peng-kang,ZHAO Yun-tao. Application of HACCP System in Processing of Composite Beverage of Collagen Oligopeptide and Fruit Juice[J]. Modern Food Science & Technology, 2011, 27(8): 1007-1009,1032 |
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| Authors: | LIU Hai ZHANG Jia-qiang REN Peng-kang ZHAO Yun-tao |
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| Affiliation: | 1(1.Biology Foundation Experimental Teaching Center,Department of Experimental Teaching,Guangdong Ocean University,Zhanjiang 524088,China)(2.Zhanjiang Zhongnandao Biochems Co.,Ltd,Zhanjiang 524300,China) |
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| Abstract: | Hazard in processing of composite beverage of collagen oligopeptide and fruit juice was analyzed by HACCP theory and method,and the key control points were determined.Supervise procedures and correct measures were set up to monitor the critical control points,and then the table of HACCP plan had been established.The application of HACCP system effectively guaranteed the safety of beverage of collagen oligopeptide and fruit juice. |
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| Keywords: | collagen oligopeptide beverage HACCP hazard analysis |
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