Study on Processing and HACCP Controlling of Pyracantha fortuneana Beverage

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 598-601.

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Study on Processing and HACCP Controlling of Pyracantha fortuneana Beverage

CHEN Ying, LU Zhou-Min, LI Zhi-Xi

1.College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, China; 2.Yangling Quality and Technology Supervise Bureau, Yangling 712100, China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: This paper presents a new processing technology of Pyracantha fortuneana beverage and HACCP system in the course of all processing, and analyzed all hazard factors which would possibly affect the quality of beverage, the critical control points were set up, and also established the critical limits, supervise and correct measures. According to this processing technology and HACCP system, gained the well Pyracantha fortuneana beverage which accord with the quality standard of product.

Key words: Pyracantha fortuneana, beverage, HACCP, quality controlling

CHEN Ying, LU Zhou-Min, LI Zhi-Xi. Study on Processing and HACCP Controlling of Pyracantha fortuneana Beverage[J]. FOOD SCIENCE, 2007, 28(8): 598-601 https://doi.org/

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Study on Processing and HACCP Controlling of Pyracantha fortuneana Beverage

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