水浸魔芋丝的生产技术及HACCP质量控制研究

Study on processing and haccp Quality controlling of submerged sericate konjak

魔芋的主要成分是葡萄甘露聚糖，具有独特的生理功能，对魔芋制品的质量有直接影响，针对水浸魔芋丝的贮藏特点和品质要求，对水浸魔芋丝生产过程的关键技术问题（如凝固剂的选用及其添加量）及ＨＡＣＣＰ质量控制进行了研究。

As a main ingredient of amorpho phallus konjak,glucomnannan has some special physiological function and has direct influence on the quality of konjak products.Based on the storage characteristic and quality requirement of submerged sericate konjak,important technical problems,such as choice of agglomerant and its addible quantity,and HACCP quality controlling have been studied.