摘要
重点分析了液体深层发酵红曲红生产过程中对产品质量可能存在的潜在危害,应用HACCP的有关原理,分析了生产红曲红过程中相应的关键控制点及关键限值,并制定了相应的预防措施,建立了有效的监测方法,从而生产出色价80～150,水分5%以下,桔霉素指标基本达标的产品。
The crucial points and their limit value were studied during Monascus submerged fermentation using the related theories of HACCP through analyzing the potential harmful factors of the fermentation process. Then the preventive measure and the effectively monitoring method were established in Monascus fermentation. At the condition, the Monascus fermentative product with the color value 80150, water content less than 5% and citrinin content almost at a standard level, were produced.
出处
《肉类工业》
2007年第2期33-35,共3页
Meat Industry
