浓缩苹果汁生产中基于HACCP的棒曲酶毒素控制方法

The Method for Controlling the Clavacin Toxin in the Production of the Concentrated Apple-juice Based on HACCP System

棒曲霉毒素在出口浓缩苹果汁中普遍存在,特别是在榨季的中后期原料苹果的腐烂率较高时其质量分数超标的风险很大,在HACCP食品安全管理体系审核实践中,发现浓缩苹果汁生产过程中,控制棒曲霉毒素的方法和途径有多种,但不论哪一种或多种组合应用都应关注原料果的品种、生产季节和储存温度,因为这些因素是降低棒曲霉毒素质量分数和生产成本的关键因素。

The clavacin toxin generally exists in the concentratcd apple-juice for export, especially in the middle and tater period of the squcezing season, the risk the content of the clavacin toxin exceeds the standard is very big in the case thst the decay ratio of the raw material of the apple is higher. In the practical examination and verification of HACCP food safety management system, people found various methods and paths for controlling the clavacin toxin in the production of the concentrated apple-juice, but no matter we using which kind of the method or the combination of several mthods we must pay attention to the variety, the production season and the storage temperatum of the raw material fruits, because these factors are the key factors of reducing the content of the clavacin toxin and the production cost.