非油炸苹果干制品HACCP体系研究

Study on HACCP System in Unfried Dry Apple Products

在参考大量国内外文献并结合国内企业进口成套生产设备及产品的基础上,建立了非油炸苹果干制品生产过程完善的HACCP体系,确立了生产过程中的5个关键控制点(CCPs),它们分别是原料果的验收(CCP1)、护色(CCP2)、分拣(CCP3)、计量包装(CCP4)、金属检测(CCP5);针对每个CCP,均建立了相应的关键限值(CL)、监控程序及纠偏措施。该研究对促进我国优质苹果深加工以及对外贸易等的稳定、持续健康发展发挥积极作用。

Based on lots of literatures and the whole set of equipment imported,the whole HACCP system in the processing of unfried dry apple was established and five Critical Control Points（CCPs）were set up. They were： checking and accepting of raw material apples （CCP1）, browning-resisting （CCP2）, selecting （CCP3）, measuring and packing （CCP4）, metal detecting （CCP5）. To each CCP, corresponding Critical Limit （CL）,Monitoring Procedure and Corrective Action were established. The procesure was favorable in the international business of apple products.