果蔬脆片生产工艺中的危险分析与关键环节控制

Harm Analyse and Key Link Control during the Fruit-vegetable Crisp Processing

果蔬脆片是采用真空低温油炸技术脱水,能够保持原有果蔬的色、香、味,并具有松脆口感的一种新型食品。该产品低脂肪、低热量、高纤维,富含维生素和多种矿物质,而且携带方便。课题组通过多年对该类产品进行生产过程监管,用危险分析与关键环节控制的方法进行分析,并将其确定一套HACCP质量管理体系：管理重点是原料的选择及其初加工;加工过程必须严格抓好员工、生产设备、车间厂房等方面的卫生问题;成品储存适宜温度为15-20℃,相对湿度低于75%,包装严密。

The fruit-vegetable crisp is a new kind of food which drying by vacuum and low temperature can keep original colour, fragrance, taste and crisp flavour. It has low fat, low heat, high fiber, full of vitamin and more malter, also convenient to carry and keep. Through over two years producing and supervising on this company,and analyzing by using the method of harm analyes and key link control to define a type of HACCP mass manage system. The major points are as follow：selecting and processing of raw materials,keep stuffs,technicals and factory clean,products keep at 15-20 ℃,RH lower than 75%,thightly packed.