GMP与高盐稀态发酵酱油工厂设计_周明印.pdfVIP

2014 年第33 卷第1 期 中 国 酿 造 · · 经验交流 总第263 期 117 GMP与高盐稀态发酵酱油工厂设计 周明印，李娇娇 （连云港海大生物工程研究所，江苏 连云港 222000） 摘 要：2012年全国酱油总产量已达700.3万t ，高盐稀态发酵酱油取代低盐固态发酵酱油已是一种趋势，新建酱油工厂应选择高盐稀 态工艺路线。新工厂设计与建设应符合我国GB14881—2013《食品企业通用卫生规范》，食品生产良好管理规范(GMP)和酱油工厂卫 生规范。工厂设计与建设过程，其厂区环境、厂房结构、车间布置、设备选型、管道布置、卫生和更衣设施及功能区布置，设备与管道安 装等均应符合食品GMP要求。 关键词：生产质量管理规范；高盐稀态酱油；工厂设计 中图分类号：TS208 文献标识码：A 文章编号：0254-5071 （2014）01-0117-06 doi:10.3969/j.issn.0254-5071.2014.01.027 GMP and plant design of high salinity diluted phase fermentation soy sauce ZHOU Mingyin, LI Jiaojiao (Lianyungang Haida Biological Engineering Research Institute, Lianyungang 222000, China) Abstract: In 2012, the soy sauce production has reached 7003000t. High salinity diluted state of soy sauce instead of low salinity solid state fermented soy sauce has been a kind of trend, so new soy sauce factory should choose high salinity diluted phase fermentation soy sauce process. Design and construction of new factory should comply with GB14881—2013 (food enterprises general health standards), food good manufacturing practice and soy sauce factory hygiene standards in china. The plant designation, construction of factory, the factory environment, plant structure, process layout, equipment selection, pipeline layout, hygiene and changing facilities, functional area layout, and equipment and piping installation should comply with the requirements of food GMP. Key words: good manufacturing practice; high salt dilut