冷冻饮品

蚌埠市2000年～2002年冷冻饮品卫生监测结果分析

Analysis of hygiene surveillance results of freezing drinks in bengbu market form 2000 to 2002

方法对本市1997～2001年市售冷冻饮品监测资料进行统计分析。

Methods The data of hygienic surveillance on freezing drinks from 1997 to 2001 were analyzed .

冷冻饮品质量控制HACCP方式

HACCP Mode for Frozen Drink Quality Control

本研究根据HACCP系统的基本原理和方法，以佳木斯市所属20家冷冻饮品加工厂为研究对象。

Our research was on the basis of principle of HACCP about 20 factories producing freezed food .

经在5家小型冷冻饮品厂采用HACCP方法，明显提高了产品卫生质量。

Y adopting the way HACCP in five small frozen drinks plants , the hygienical standard of the products has been obviously improved greatly .

在满足前提方案的基础上，本文对冷冻饮品生产建立实施HACCP体系（涉及生物、化学、物理、过敏四种危害）进行了研究。

This thesis studied how to apply HACCP ( involve biological , chemical , physical and allergic hazard ) in Ice cream and related products production on the premise of that the requirements of prerequisite programs are met .

该文引入HACCP法，对冷冻饮品从原材料到成品的各环节进行危害分析，确定了关键控制点，制订了相应的控制标准和措施。

In this paper , HACCP method is introduced , harmfulness analysis of every link from raw material to product of frozen drink is made . Thus , the key control point is determined and the relevant control standards and measures are formulated .

对《冷冻饮品的卫生标准》的质疑和建议

Questions and Suggestions for Sanitation Standard of Frozen Drink

手套箱：空调的大部分型号手套箱，对冷冻饮品的理想选择。

Glove box : Air-conditioned glove box on most models , ideal for chilling drinks .

2003～2004年揭阳市冷冻饮品、饮料微生物检测结果分析

Analysis of results in detection of microorganisms from freezed drinking materials and beverage in Jieyang City in 2003 ~ 2004

结论微生物污染仍是冷冻饮品主要卫生问题，对铅污染也不能忽视；

Conclusions The results indicated that the microbial pollution was still main hygienic problem , and lead pollution could not be ignored .

该产品的特点为低脂，带活性乳酸菌，是一种深受消费者喜爱的健康型冷冻饮品。

The product is low fat and contains live lactic acid bacteria , which will be a popular healthy cold drink product .

从对冷冻饮品质量检验的实践，总结分析了冷冻饮品标准存在的不足，得出了对GB2759.1&1996修改的建议。

According to practice of quality testing for frozen drink , Shortcomings existed in frozen drink standard were analyzed , and suggestions that GB 2759.1-1996 should be revised were also raised .

研究了一种以冰淇淋基料，糖基料及酸奶基料按比例混合后制作的冷冻饮品。并详细介绍了其配方及生产工艺。

In this paper , a new type of healthy cold drinks was introduced , which was made by mixing ice cream , sugar and yogurt in an appropriate ratio based on the formula and technology .