| Of grapefruit juice processing production technology, production involves eachlink may exist or occur in the course of the dangers of grapefruit juice product qualityand safety has carried on the comprehensive analysis and evaluation system. On thepremise of GMP and SSOP, grapefruit juice HACCP management system isestablished. The author thinks that grapefruit juice processing production process ofthe central plains (auxiliary) material acceptance, juice extracting, filtering,homogeneous, degassing and high temperature sterilization potential hazards exist inthe quality and safety, grapefruit juice processing quality and safety critical controlpoints and the corresponding limit value for:(1)CCP1: raw material inspection and acceptance stage, the key control pointsare heavy metals and pesticide residues; Corresponding limits for heavy metals,arsenic, lead, respectively, shall not exceed0.2mg/kg and0.3mg/kg, dimethoate andcarbendazim pesticide residues were not more than1.0mg/kg and0.5mg/kg.(2)CCP2: juicing stage, the key control points are bitter removal;Corresponding critical value of bitter taste threshold of30mg/L, PH of2.6.(3) CCP3: filter stage, the key control point is; Its key limit value for the filterof the filtration membrane mesh less than10microns in diameter.(4) CCP4: homogeneous and its critical value of homogeneous pressure shouldbe controlled in15-20MPa.(5) CCP5: degassing and its critical value of heat release temperature50℃,70℃, at room temperature20℃,25℃, thermal vacuum degassing and degassing undernormal temperature should remain at0.0907-0.0933MPa.(6) CCP6: sterilization and key limit value is: the sterilization temperature95℃, sterilization time is15to25s, discharge temperature must be higher than90℃.This study in determining the grapefruit juice processing production, on the basis ofthe key control points and the corresponding limit, set up monitoring, correctivemeasures, verification procedure and record keeping system, and set a HACCP Plan. |
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