| 摘要: |
| 运用HACCP基本原理对陕西省咸阳市某乳品公司香草冰淇淋生产中潜在的危害因素进行了分析，确定了其关键控制点，奶粉的收购，稀奶油的收购，原料的贮存，原料的混合，巴氏消毒，冷却，香草香精的添加，老化，凝冻，装填及机械设备的清洗与消毒，并确定了能保证关键控制点得到有效控制的关键控制临界限度和监控措施，制定了HACCP控制表，最后用食品安全性检验方法对HACCP体系检验查证，确保香草冰淇淋的生产达到安全标准。 |
| 关键词: 香草冰淇淋 HACCP 质量控制 |
| DOI： |
| 分类号: |
| 基金项目:比利时VVOB项目 |
|
| Implementing HACCP in the processing of vanilla ice-cream |
|
|
| Abstract: |
| The Hazard Analysis Critical Control Points (HACCP) approach was used to investigate the potential hazard factors and to identify the critical control points in a dairy company in Xianyang,Shaanxi province in P.R.China.Following critical control points and appropriate preventive measures for quality control of vanilla ice-cream were considered in this article:reception of raw materials,storage of the cream,mixing of ingredients,pasteurization,cooling,addition of vanilla,maturation,freezing,packaging and CIP cleaning.Subsequently,the critical limits and monitoring procedures for the process were documented in an HACCP control table.Conclusively,pertinent procedures to verify that the HACCP system is working properly were suggested. |
| Key words: HACCP quality control vanilla ice cream |
