休闲豆制食品危害控制研究

Study on Hazards Control of Tradition Flavor Bean Curd

以传统休闲豆制食品的加工过程为研究对象,对生产过程各主要加工环节进行取样分析,探讨主要加工环节的重金属和微生物指标的变化规律,旨在确定影响产品安全的关键控制点。结果表明休闲豆制食品危害控制的关键控制点为:原料选择(大豆、水源、添加剂)、废物处理(废水、豆腐渣)、浸泡、分割与包装、灭菌。危害控制的方法有:规范原材料的选购途径、建立废物处理系统、规范加工工艺、建立食品数据库等。

The samples from main links were analyzed in the production of tradition flavor bean curd to discuss the change rule of heavy metals and microorganisms indexes, aiming at determining the critical control points affecting product safety.The re-suhs indicated that critical control point of tradition flavor bean curd,which are raw materials （soybean,water, additives）, waste disposal （groundwater, scums ）, immersion, segmentation, packaging, and sterilization.The main protective measures：the established wastewater and scums treatment systems,regulate the purchase of raw materials,standardize the processing, establish food database.