Study On Quality Control Of The Thaditional Brewing Process In L Company

Vinegar, as a condiment, is human necessity of daily life, the quality of which is closely related to people’s health, and has gradually become the focus of people’s attention. Products with poor quality not only do harm to people’s health, but also reduce the enterprises’ social integrity. If so, the development of enterprises will be badly influenced. With the awareness of food quality and safety, the importance of food quality management is self-evident. The brewing process is the formation of products, and plays a decisive role in the quality management. Because of this, quality control in the brewing process is particularly important.The traditional brewing process technology which has a long history is mature now. The products of which taste good and nutritious. However, the management of which depends largely on the experience and intuitive feeling. Meanwhile, it has long production cycle and low yield. And thus, the product quality is unstable, and the production costs are high. So the products of the traditional brewing enterprises are less competitive. In today’s fiercely competitive market, what kind of process, and which brand can continue to survive, will ultimately depend on whether the process and the brand can provide products and services with satisfactory quality and accessible price to the consumers. This is the law of economy.In this paper, the research, based on the traditional brewing process in L Company, has used the analysis tools and control technology of the HACCP procedures. The research determined the critical points of quality control through a comprehensive and detailed analysis on the process. Through the control of the critical points in the bud, the appearance of terminal quality problems and greater losses will be avoided.Meanwhile, through the control of the critical points, the research will contribute to improve the conversion rate of raw materials, improve yield, shorten the production cycle, thus reducing production costs and providing products with good quality and accessible price to the customers. Finally, through the test, the research summed up the sustainable development strategy of quality control in the traditional small and medium-sized brewing enterprise.