中国传统早餐食品油条的HACCP体系研究

Study on HACCP system in the traditional Chinese breakfast——fried bread stick

为了保证我国传统早餐食品油条的食用安全性,对其加工流程中的各个环节可能造成的潜在危害进行了生物、化学及物理性危害分析,确定了两个关键控制点(醒面和油炸),并制定了相应的关键限值和预防措施,建立了监控方法。在油条的加工生产中应用HACCP体系,可使危害因素降低到最低程度,最大限度地提高了油条的食用安全性,从而推动我国传统早餐食品的健康发展。

In order to guarantee tile security of Chinese fried bread stick, the possible potential bazards in the process- ing chains are analyzed from biological, chemical and physical angles, and two critical controlling points are deternined as dough waking and deep -frying. The critical limits ,preventieve measures and monitoring methods are also constructed. The application of HACCP sysyem in the production of fried bread stick can minimize the hazardous factors and maximize the safety of fried bread sticks so as to promote the healthy development of traditional Chinese breakfast food.