食品生产企业落实质量安全责任监督检查基本要点——饮料篇目录前言........................................................................1碳酸饮料（汽水）类..............................................................................2一、典型工艺............................................................21.1简介................................................................21.2分类................................................................21.3.常用原辅料..........................................................21.3.1二氧化碳.........................................................21.3.2白糖.............................................................21.3.3果汁.............................................................21.3.4食品添加剂.......................................................31.4加工过程...........................................................31.4.1糖浆的制备.......................................................31.4.2碳酸化...........................................................41.4.3灌装.............................................................51.4.4碳酸饮料生产流程简图.............................................61.5关键控制环节.......................................................71.6容易出现的质量安全问题.............................................71.7产品常见问题.......................................................71.7.1存在杂质.........................................................71.7.2含气量不足.......................................................81.7.3产生糊状物.......................................................81.7.4有辣味...........................................................91.7.5产品味苦.........................................................9二、选购常识及消费建议..................................................9果汁和蔬菜汁类...................................................................................11一、典型工艺...........................................................111.1简介...............................................................111.2分类...............................................................111.3常用原辅料.........................................................121.3.1水果或蔬菜......................................................121.3.2白糖............................................................131.3.3食品添加剂......................................................131.4加工过程..........................................................131.5关键控制环节......................................................161.6容易出现的质量安全问题............................................171.7产品常见问题......................................................171.7.1果蔬汁的败坏....................................................17“质检邀您看企业，食品安全大家行”活动检查手册11.7.2果蔬汁的变味....................................................171.7.3果蔬汁的色泽变化................................................171.7.4果蔬汁饮料的混浊与沉淀..........................................181.7.5果蔬汁饮料的悬浮稳定性问题......................................18二、选购常识及消费建议.................................................18蛋白饮料类.........................................................................................20一、典型工艺..........................................................
