41工艺技术《食品工业》2023年第44卷第2期沙棘复合果汁饮料研制及HACCP质量控制研究李琼山西省食品研究所（有限公司）（太原030024）摘要以沙棘、红枣、山楂等富含黄酮类物质的果汁为原料,白砂糖、柠檬酸、黄原胶、羧甲基纤维素钠(CMC-Na)等为辅料,研制一款新型的复合果汁饮料。采用单因素试验确定各因素影响水平,通过正交试验对复合果汁饮料的配方进行优化,并对其生产过程中危害分析与关键控制点(HACCP)质量控制进行研究。结果表明,复合果汁饮料的最佳配方为果汁复配比例20︰10︰5、复合果汁添加量20%、稳定剂添加量0.3%、白砂糖添加量7%、酸甜比21、复合稳定剂黄原胶与CMC-Na质量比3︰4。在产品的转化过程中,结合HACCP原理找出生产过程中的关键控制点(CCP),对各CCP进行危害分析,并确定各CCP的控制范围和控制措施,对于产品质量控制具有重要意义。关键词沙棘;复合果汁饮料;危害分析与关键控制点(HACCP);质量控制StudyonPreparationandQualityControlofSeabuckthornCompoundJuiceDrinkbyHACCPLIQiongShanxiFoodResearchInstitute(Co.,Ltd.)(Taiyuan030024)AbstractWithseabuckthorn,reddates,hawthornandotherflavonoids-richjuiceasrawmaterials,withwhitegranulatedsugar,citricacid,xanthangum,sodiumcarboxymethylcellulose(CMC-NA)andotherauxiliarymaterials,afunctionalcompoundfruitjuicedrinkwasdeveloped.Onthebasisofsinglefactortest,theformulaofcompoundjuicedrinkwasoptimizedbyorthogonaltest,andthequalitycontrolofthehazardanalysisandcriticalcontrolpoints(HACCP)intheproductionprocesswerestudied.Theresultsshowedthattheoptimalformulaofcompoundjuicedrinkwasasfollows:theratioofcompoundjuice20︰10︰5,theamountofcompoundjuice20%,theamountofstabilizer0.3%,theamountofwhitegranulatedsugar7%,theratioofsourtosweet21,andthecompoundstabilizermassratioofxanthangumtoCMC-NA3︰4.Intheprocessofproducttransformation,identifythecriticalcontrolpoints(CCP)intheproductionprocessbycombiningtheHACCPprinciple,conducthazardanalysisoneachCCP,anddeterminethecontrolscopeandcontrolmeasuresofeachCCP.Itisofgreatsignificanceforproductqualitycontrol.Keywordsseabuckthorn;compoundjuicedrink;hazardanalysisandcriticalcontrolpoints(HACCP);qualityresearch基金项目：山西省重点研发计划项目（201903D211...
