【摘要】 通过以桑葚为主要原料,运用正交实验确定了桑葚饮料的最佳配方,桑葚用量为11.0%、白糖用量为4.0%、蜂蜜用量为2.8%、β-环糊精(β-CD)用量为0.03%、羧甲基纤维素钠(CMC)用量为0.40%、柠檬酸用量为0.05%时,所得产品最优,同时找出饮料生产工艺和生产过程中的关键控制点(CCP),对各CCP进行危害分析与评估,并确定各CCP的控制范围和监测校正方法,生产出符合质量标准的产品,对于产品质量的控制具有重要的意义。更多还原

【Abstract】 By taking mulberry as main raw material,using the orthogonal experiment to determine the best prescription of mulberry drink,mulberries 11.0%,sugar 4.0%,honey 2.8%,β-cyclodextrin(β-CD) dosage was 0.03%,sodium Carboxymethyl cellulose,Carboxymethyl cellulose sodium,CMC dosage was 0.40%,the dosage of citric acid was 0.05%,the product obtained optimal;At the same time,find out the Critical control points(CCP) in beverage production technology and production process,conduct hazard analysis and assessment for each CCP,determine the control scope and monitoring and correction method of each CCP,and produce products in line with quality standards,which is of great significance for product quality control.更多还原