摘要
运用HACCP原理找出富源酸菜生产过程中每一环节可能存在的危害并进行分析,确定关键控制点,并提出控制危害的有效措施。通过研究,确定4个关键控制点:原料和辅料的验收、泡制发酵、真空包装、灭菌。在此基础上制定HACCP计划表,并将研究的HACCP管理体系应用在实际生产中,结果发现富源酸菜的产品质量明显提高,而且产品持续稳定,说明该体系对富源酸菜有效,体系合理。
Using the principle of HACCP,the possible hazards in each link of Fuyuan pickled cabbage production process are found and analyzed,the key control points are determined,and the effective measures to control the hazards are put forward.Through research,four key control points are determined:acceptance of raw materials and auxiliary materials,bubble fermentation,vacuum packaging and sterilization.On this basis,the HACCP schedule is formulated,and the HACCP management system studied is applied to the actual production.It is found that the product quality of Fuyuan pickled cabbage is significantly improved,and the products are continuously stable,indicating that the system is effective and reasonable for Fuyuan pickled cabbage.
作者
黄慧福
杨诚睿
李新艳
HUANG Huifu;YANG Chengrui;LI Xinyan(College of Biological Resources and Food Engineering,Qujing Normal University,Qujing Institute of Characteristic Food,Qujing 655011)
出处
《食品工业》
CAS
2022年第5期64-67,共4页
The Food Industry
基金
云南省教育厅科学研究项目(2020J0633)
云南省大学生创新创业训练项目(S201910684037)。
关键词
富源酸菜
危害分析
关键控制点
应用
Fuyuan sauerkraut
hazard analysis
critical control point
application
