Research On The Establishment Of The Whole Quality Control System In Low Acid Tea Beverage

Tea beverage has gained favorable reputation from the mass of customers with features of refreshment as well as health care, and it has developed rapidly to become one of growing drinks with highest speed in relatively short time. With rapid development tea beverage also appeared a lot of product safety problems.HACCP (Hazard Analysis Critical Control Point), is the world’s most authoritative food safety and quality protection system, it includes the Hazard Analysis and prevention and control measures, Critical Control Points (CCP), Critical Limit (CL), monitor of Critical Pointing, rectification measures, validation program s, record keeping. OPRP (operational prerequisite program) in IS022000management system is refers to the operational premise scheme, refers to food safety hazards in order to reduce product or product processing environment introduction and pollution or diffusion possibility, through the hazard analysis to determine the basic premise of program (PRP), compared with HACCP, OPRP no limit requirements, it is not required for strict rectification and validation requirements. The ISO22000OPRP plan and HACCP plan constitutes the combination control measures.Low acid tea beverage process include:raw materials acceptance, extraction, deployment, UHT sterilization, filling and sealing, pour cover sterilization, cooling, set of standard, sealing.This paper taking tea drink production process as sequence, first, do potential hazard analysis for raw materials, to determine the main harm tea are:heavy metals and pesticides. The main harm of water quality are:ion content and microorganism content and PH value. According to the specific hazard made corresponding control measures to make the quality of the raw materials has been under control. Though the analysis on the whole productiontea of drink, transportation, sales process the quality and safety of potential problems, determining the effect of tea beverage quality and safety of key factors, and establishing OPRP and HACCP plan. Conclude that the critical control point of the honey green tea processing:Sodium hexametaphoshpate addition quantity, UHT process, filling, cooling. Determine the critical limit, it include:sodium hexametaphosphate(tea beverages)≤1.0g/kg; UHT sterilization temperature:350ml133℃,500ml131℃; sterilization time:350ml16s,500ml30s, differential pressure of filling period≥0.5KGF/cm2; Filling temperature is between89℃and87℃; Cap torque is between15LBF. in and20LBF. in; Cooling residual chlorine is between10PPM and15PPM. This paper also tracked implementation of the HACCP plan in low acid tea drinks the. The results show that after the implementation of HACCP, the product microorganism index significantly reduced, the qualified product percent raised, prove that this HACCP system is effective in controlling the quality of low acid tea beverage.