云南原味澳洲坚果开口产品加工生产中的关键质量控制点

The Critical Control Points of Quality in Macadamia Nut Processing of Original Mouthed In-shell Products

我国澳洲坚果产品中开口产品的占比达到80%～90%,其中原味产品市场占比达50%以上。为保证产品质量和市场竞争力,需要树立质量优先、成本控制、品牌竞争、规模化发展的理念。开口产品的质量目标是要在确保原料新鲜、口感香甜酥脆的前提下,符合国家或行业标准要求的同时,还要满足一系列贸易指标的要求。本文重点论述为了达到质量目标,原味开口产品生产应当要把握好的原料、水洗、人工分拣、烘焙、包装等五个关键质量控制点,提出相应的技术参数及需要重视的问题。

There are 80%to 90%of macadamia mouthed in-shell products in market share in China,among which the original products account for more than 50%.In order to guarantee the quality and market competitiveness of macadamia products,some factors like quality first,cost control,brand competition and scale development should be fully consideration.The quality goal of mouthed in-shell products is to meet the requirements of a series of trade indicators while meeting the requirements of national or industrial standards on the premise of ensuring fresh raw material and sweet and crisp taste.The five key quality control points including raw material,washing,manual sorting and packaging that related closely to the quality goal are discussed in this paper,and corresponding technical parameters and existed problems are put forward as well.